Get all ingredients out so they can come to room temperature.
Preheat oven to 350F and oil an 8" or 9" cake pan.
Blend first 5 ingredients together in a blender until smooth. Pour into mixing bowl and
sift next 3 ingredients on top of blended mixture. Beat dry ingredients in well until all
lumps are gone -- but no longer. Be careful not to overmix. Fold 1/2 cup pineapple into
batter and pour into oiled cake pan. Bake for 40 to 45 minutes, until a toothpick inserted
in the middle comes out clean. Remove from oven and allow to sit in cake pan for about 15
minutes before turning onto a cooling rack. Sprinkle entire surface of warm cake with
shredded coconut and allow to cool.
While cake is baking, mix coconut milk and arrowroot in a saucepan till arrowroot
dissolves. Put pan on heat and stir constantly till mixture boils and thickens. Add juice
concentrate and stir in, continuing till mixture re-boils and thickens. Remove from heat
and cool. Do the same in a separate pot with crushed pineapple and arrowroot.
When cake, thickened pineapple and thickened coconut milk are cooled, split cake in half
so you have two layers. Spread thickened coconut milk over entire surface of cake like an
icing. Sprinkle entire surface with shredded coconut and refrigerate till serving time.
"Very tasty! The cake was
kind-of like a bran muffin (a little dry though). The thickened coconut milk was like
pudding. I couldn't find frozen concentrated pineapple juice so used Bacardi Pina Colada
mix (frozen concentrated). . . yum!"
Lynn Russell, tester