Pineapple/Orange Yellow Cake

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• flour
• sugar
• milk
• baking powder
• oil
• mandarin oranges in a light syrup
• eggs
• whipping cream
• powdered sugar
• vanilla extract
• pineapple, crushed
• sweetened shredded coconut, optional

Cook

Directions

1. Preheat the oven to 325°F. Grease and flour three 8-inch round cake pans. In a large bowl, whisk together the flour, sugar, and baking powder. Add the milk, oil, mandarin oranges with their syrup, and eggs. Mix until just combined and smooth, allowing the orange segments to break up slightly. Divide the batter evenly among the prepared pans. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for about 10 minutes, then turn out onto wire racks and cool completely.
2. While the cakes cool, beat the whipping cream, powdered sugar, and vanilla extract until thick and fluffy and medium to stiff peaks form. Gently fold in the crushed pineapple. Refrigerate until ready to assemble.
3. Place one cooled cake layer on a serving plate and spread with an even layer of pineapple whipped cream frosting. Repeat with the second layer, then add the final cake layer. Frost the top and sides of the cake with the remaining frosting. Gently press toasted sweetened shredded coconut onto the sides of the cake and sprinkle additional coconut over the top, if desired. Refrigerate for at least 1 hour before serving.