Pineapple-Coconut Layer Cake
In this stunning dessert recipe, two layers of coconut cake, made with white whole-wheat flour for extra nutrition, are filled with sweet pineapple curd and topped with creamy coconut frosting, chunks of fresh pineapple and toasted coconut.
Equipment: Two 9-inch round cake pans
Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can sometimes be used as a substitute. Find it in the baking section of the supermarket or online at King Arthur Flour, (800) 827-6836, bakerscatalogue.com.
Tip: Toast coconut in a small dry skillet over medium-low heat until golden, stirring often, about 5 minutes.
3 other carbohydrates