A Pilot’s Favorite Cake—Pineapple Coconut Cake with Whipped Cream Icing Recipe

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Ingredients

  • 1 cup water
  • 1/3 cup vegetable oil
  • 12 oz heavy whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 16 oz canned, crushed pineapple, drained
  • Whip the cream until it begins to thicken. Add sugar and vanilla and continue to whip to firm peaks.
  • Drain the pineapple and fold into the whipped cream.
  • Set aside and make the frosting.
  • For the Frosting:
  • 3 cups heavy whipping cream
  • 1 teaspoon vanilla
  • 1/2 cup sugar
  • 1 envelope unflavored gelatin
  • 1/4 cup water
  • 1 small (7oz) package sweetened, flaked coconut

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