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Sunshine Cake (Pig Pickin Cake)

Sunshine Cake (Pig Pickin Cake)
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Sunshine Cake (Pig Pickin Cake) is a light and airy Southern-style sponge cake featuring layers soaked in pineapple juice and studded with shredded coconut. Topped and filled with a creamy marshmallow fluff frosting, this cake perfectly balances tropical sweetness with a fluffy texture, making it a beloved dessert for warm weather gatherings and potlucks.

Ingredients

Scale

Cake Ingredients

  • 8 large egg whites, room temperature
  • 1 1/4 cups granulated sugar
  • 1 cup all-purpose flour (or gluten-free baking mix for gluten-free version)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup pineapple juice (canned pineapple juice works well)
  • 1 cup unsweetened shredded coconut
  • 1/4 cup unsalted butter, softened (use coconut oil for dairy-free version)

Frosting Ingredients

  • 1 cup marshmallow fluff (or dairy-free marshmallow creme)
  • 1/2 cup unsalted butter, softened (use coconut oil for dairy-free version)
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Additional shredded coconut for topping (optional)

Instructions

  1. Whip the Egg Whites: Beat the room-temperature egg whites on medium speed until foamy. Gradually add granulated sugar and continue beating until stiff, glossy peaks form, ensuring a light and airy cake texture.
  2. Prepare the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and create a tender crumb.
  3. Fold Ingredients Together: Gently fold the dry ingredients into the whipped egg whites in small batches, alternating with pineapple juice to maintain moisture and prevent deflating the batter. Finally, fold in the shredded coconut carefully for that signature texture.
  4. Bake the Cake Layers: Pour the batter evenly into greased and floured cake pans. Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until a toothpick inserted comes out clean and the cake springs back when lightly pressed.
  5. Make the Marshmallow Frosting: Combine marshmallow fluff, softened butter, powdered sugar, and vanilla extract in a bowl. Mix until smooth and spreadable, creating a creamy frosting that complements the delicate cake.
  6. Assemble the Cake: Allow the cake layers to cool completely. Spread the frosting generously between each layer and over the entire cake. Finish by sprinkling a mound of shredded coconut on top for a decorative and flavorful finish.

Notes

  • Use room temperature egg whites to achieve maximum volume and airy texture.
  • Fold gently to preserve the airiness of the whipped egg whites and maintain cake lightness.
  • Measure flour and sugar accurately to avoid a dense or dry cake.
  • Let the cake cool completely before frosting to prevent melting.
  • Chill the assembled cake for at least an hour before serving to develop flavors.

Nutrition

Keywords: Sunshine Cake, Pig Pickin Cake, Southern Cake, Pineapple Cake, Coconut Cake, Marshmallow Frosting, Gluten-Free Cake

Find it online: https://mealsbylina.com/sunshine-cake-pig-pickin-cake/