Guava and Pineapple Petit Fours
Serves 12
A layer cutter — a kind of saw with a wire “blade” for slicing cake layers in half horizontally — would come in handy here. If you don't have one, try using dental floss or a serrated knife. Prepare the cake a day in advance to make cutting easier.
Cream butter and sugar together in a large bowl. Beat with mixer on medium speed until fluffy. Add eggs 1 at a time, beating each until incorporated.
Add cake flour, baking powder, and salt. Add flour alternately with milk, beating well after each addition. Mix in vanilla.
Pour batter into a greased and floured 95″ × 13″ pan. Bake at 350ºF for 25–30 minutes or until tester inserted in the center comes out clean. Allow cake to cool slightly, then turn onto a baking sheet that has been lined with wax paper. Cover loosely and let stand for at least 24 hours.
Cut cake into 2 9″ × 6½″ portions. Trim off edges. Holding 1 portion firmly but gently, cut the cake horizontally into 2 even layers. Spread guava jelly over one layer and carefully top with the other layer. Very carefully spread jelly over top of cake. (If jelly is too stiff, warm in a microwave.) Sprinkle confectioners' sugar over top of cake. Repeat with the other portion, using pineapple preserves. Sprinkle coconut over the top of the pineapple cake.
Cut each cake into 24 squares. Place petit fours on doily-lined dessert platters.
