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Quick Coconut-Pineapple Cake

Prep time 10 mins
Bake time 25 mins
Yield Makes 12 servings
Look for lemon curd on the jam and jelly aisle of your supermarket.

Ingredients

  • 1 (18.25-ounce) package white cake mix
  • 3 egg whites
  • 1 1/4 cups buttermilk
  • 2 tablespoons vegetable oil
  • 1 teaspoon lemon extract
  • 1 (16-ounce) jar pineapple preserves
  • 1/2 cup lemon curd
  • 1 (16-ounce) container cream cheese frosting
  • 1 (6-ounce) package frozen flaked coconut, thawed
  • Garnish: fresh mint sprig

How to Make It

  1. Beat first 5 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Pour batter evenly into 2 greased and floured 9-inch round cake pans.

  2. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; cool layers completely on wire racks.

  3. Combine preserves and lemon curd. Spread 3/4 cup filling between cake layers; spread remaining filling on top of cake. Spread frosting on sides of cake; gently press coconut evenly onto sides of cake. Garnish, if desired.