Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– ½ cup unsalted butter, softened
– 1 cup buttermilk
– 3 large eggs
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 teaspoon vanilla extract
– 1 ½ cups crushed pineapple, drained
– 1 ½ cups ripe papaya, pureed
– 1 cup cream cheese, softened
– ½ cup powdered sugar
– 1 teaspoon coconut extract
– Fresh fruit slices for garnish (optional)
Equipment Needed
– Mixing bowls
– Electric mixer
– 9-inch round cake pans (2)
– Rubber spatula
– Measuring cups and spoons
– Cooling rack
– Parchment paper
Step-by-Step Instructions
First, I preheat the oven to 350°F (175°C) and prepare my cake pans by greasing them and placing a circle of parchment paper at the bottom. In a large mixing bowl, I cream together the softened butter and granulated sugar until it’s light and fluffy. This process usually takes about three to five minutes. Then, I add the eggs one at a time, mixing well after each addition, followed by the vanilla extract. The batter starts to smell divine at this point! (See the next page below to continue steps…)