PINEAPPLE COCONUT CAKE
An experiment gone great!
Provided by Brenda Vandervort
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h15m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch square pans.
- Beat 3/4 cup butter in a bowl using an electric mixer until light and fluffy. Slowly drizzle oil into creamed butter while continuing to beat butter until mixture is smooth. Beat white sugar, 1 cup at a time, into butter mixture until incorporated. Add 2 teaspoons coconut extract and vanilla extract; mix well. Beat eggs, 1 at a time, into butter mixture, beating well until each egg is fully incorporated.
- Mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. Mix 1/2 cup pineapple juice into batter. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes.
- Mix confectioners' sugar and 1/4 cup pineapple juice together in a bowl until sugar is dissolved. Beat 1 cup butter into sugar mixture until light and fluffy. Add 1 teaspoon coconut extract; beat until icing is smooth, adding more confectioners' sugar until desired consistency is reached.
- Place 1 cake on a serving platter and top with a layer of icing. Place second cake over icing layer. Cover entire cake with remaining icing. Dust sides of cake with shredded coconut and top with crushed pineapple.
Nutrition Facts : Calories 506.4 calories, Carbohydrate 52.5 g, Cholesterol 99.9 mg, Fat 31.8 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 17.2 g, Sodium 323.7 mg, Sugar 33.7 g
PINEAPPLE COCONUT CAKE
This coconut cake is a guaranteed showstopper at any holiday meal or special occasion. The beautiful flakes of coconut are reminiscent of snow. But one taste of the sunny pineapple will transport you to the tropics. -Monica Kennedy, Johnson City, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Drain pineapple, reserving 1 cup juice; set aside., Preheat oven to 350°. In a small bowl, combine flour and baking powder. In another bowl, beat egg yolks until slightly thickened. Gradually add 1 cup sugar, beating on high speed until thick and lemon-colored. Beat in butter, extracts and 1/2 cup reserved juice. Add dry ingredients; beat until well blended., Beat egg whites with clean beaters on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold into batter., Transfer to two greased and floured 9-in. round baking pans. Bake 18-22 minutes or until cake springs back when lightly touched. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream until it begins to thicken. Add 1 cup confectioners' sugar; beat until stiff peaks form. In another bowl, beat cream cheese, pineapple and remaining confectioners' sugar until blended; stir in 2 cups coconut. Fold in whipped cream. Cover and refrigerate at least 1 hour., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons reserved juice. Spread with 2 cups mousse. Repeat layers twice. Top with remaining cake layer and drizzle with remaining juice. Spread remaining mousse over top and sides of cake. Press remaining coconut onto top and sides. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 899 calories, Fat 62g fat (42g saturated fat), Cholesterol 248mg cholesterol, Sodium 388mg sodium, Carbohydrate 78g carbohydrate (56g sugars, Fiber 3g fiber), Protein 10g protein.
PINEAPPLE COCONUT CAKE
This pineapple coconut cake includes pineapple chunks, coconut, coconut milk, plus homemade pineapple curd and cream cheese frosting. Each bite is packed with moist texture and irresistible flavor. Review the recipe notes before beginning. To save time, feel free to make the pineapple curd first. It must cool completely before you use it in the cake's assembly.
Provided by Sally
Categories Dessert
Time 5h
Number Of Ingredients 28
Steps:
- Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside. (Note that the video shows sifting the flour, but you do not have to.)
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients, coconut milk, and pineapple juice. Beat on low speed until combined, then beat in the shredded coconut and pineapple chunks just until combined. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour batter evenly into cake pans. Bake for around 22-24 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. (Make the curd as the cakes cool.) The cakes must be completely cool before frosting and assembling.
- Fill the bottom pot of a double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer. Whisk the egg, egg yolks, granulated sugar, cornstarch, pineapple juice, and salt together the top pot of your double boiler. Continue to whisk as the curd cooks because constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes slightly thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn't thickening, turn up the heat and keep whisking. Remove pan from heat. Whisk in the butter. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) Cool completely. The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed. Makes 1 cup. You will have leftover curd after using in the cake. Cover and refrigerate leftovers for up to 1 week. (Great on sourdough, biscuits, or toast!)
- In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, coconut milk or pineapple juice, vanilla extract, and salt with the mixer running on low. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I usually add it).
- If your cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. I use and recommend an icing spatula to apply the frosting & curd. Evenly spread a scant 1/2 cup of frosting on top. Spread 1/4 cup of pineapple curd on top of the frosting. Top with 2nd cake layer and evenly cover the top with 1/2 cup of frosting, then 1/4 cup of curd. Carefully place the third cake layer on top. The cake is very slippery due to the frosting and curd, so be careful with it. I highly recommend a crumb coat for this cake, so spread a very very thin layer of frosting on top and all around the exterior of the cake. A bench scraper is helpful to smooth the sides. Refrigerate crumb-coated cake for 30-60 minutes- again, this is a slippery cake so refrigeration is very helpful. Remove cake from the refrigerator and spread the remaining frosting all over the cake. (Which should only be a small amount at this point.) Decorate with pineapple chunks on top of the cake and/or press coconut gently into the sides of the cake.
- Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it's still a pretty fluffy cake.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
BEST PINEAPPLE COCONUT CAKE RECIPE
This rich, pineapple coconut cake recipe is complete with pineapple filling, frosting, and coconut. It's the ultimate treat to whip up for a special occasion.
Provided by Michelle Morey,Mashed Staff
Categories dessert
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F, and grease and flour two 8-inch round cake pans. Set aside.
- In a medium-sized bowl, add the cake mix.
- In a small bowl or measuring cup, combine water, vegetable oil, eggs, and 1½ teaspoons of coconut extract, and whisk to combine.
- Add the wet ingredients to the cake mix, and mix at medium speed with a hand mixer (or by hand, vigorously with a fork) for 2 minutes until the batter is smooth and well combined.
- Divide the batter evenly between the two cake pans, and bake for 23 to 35 minutes per the box's instructions. The cake is done when a toothpick inserted comes out clean.
- Meanwhile, in a small bowl, combine the pineapple preserves, optional lemon zest, and a dash of salt. Whisk until combined and set aside.
- In a stand mixer or large mixing bowl, add the butter, coconut milk, vanilla extract, 1 teaspoon of coconut extract, and a dash of salt.
- Using the paddle attachment (or a hand mixer), mix on low speed to combine the ingredients. Once the mixture is just combined, turn up the mixer to medium-high speed and mix for 1 minute until smooth and creamed.
- With the mixer off, add the confectioner's sugar. On low speed, mix the sugar until it's incorporated. Turn the mixer up to medium-high and beat for about 2 to 3 minutes, until light and fluffy. Set aside.
- Once the cakes are done baking, remove them from the oven and allow them to sit in the pans and cool for 10 minutes.
- Loosen the cakes around the side with a butter knife, and flip them out of the pans onto a cooling rack. Allow the cakes to finish cooling completely, about 20 to 30 more minutes.
- After the cakes have cooled completely, use a serrated knife to level off the tops of both cakes so that they are completely flat.
- Transfer the frosting into a pastry bag and pipe a dab of frosting on the surface that you'll be frosting your cake on (such as a cake circle or lazy Susan) to keep your cake from sliding.
- Grab one of the cake layers and place it on top of the icing dab, flat side down, crumb side up.
- Using your piping bag, pipe a thick and high border of frosting around the inner edge of the cake layer. This will create a border to hold the pineapple preserves in place. Make sure the frosting is thick with no gaps for the preserves to escape.
- Spoon the preserves into the center of the cake. Pipe more frosting to securely trap in the preserves if needed.
- Place the second cake layer on top of your icing and pineapple, flat side up, crumb side facing the pineapple filling.
- Pipe icing all around the edges and top of the cake. Use an offset spatula to distribute and smooth out the icing around the cake's sides and top. Make sure all the layers are evenly coated.
- Once the cake is completely iced, gently press the shredded coconut on to the sides of the cake. Redistribute any coconut that falls off during the process. Coat the entire top and sides of the cake with the coconut.
- Slice the cake, transfer to serving plates, and enjoy.
Nutrition Facts : Calories 600 calories, Carbohydrate 90 g carbohydrates, Cholesterol 60 mg cholesterol, Fat 26 g fat, Fiber 2 g fiber, Protein 4 g protein, SaturatedFat 12 g saturated fat, ServingSize 0 g, Sodium 404 mg, Sugar 74 g, TransFat 1 g
BEST EVER PINEAPPLE CAKE
This has been a favorite of my family for years. It's easy-to-make, moist, delicious and topped off with a cream cheese icing.
Provided by ccap397
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix all cake ingredients together.
- Grease 9x13" pan.
- Pour in batter.
- Bake at 350 for 40 minutes.
- Mix icing until well blended.
- Ice while still warm.
Nutrition Facts : Calories 431.7, Fat 15.3, SaturatedFat 9.3, Cholesterol 76.4, Sodium 332.9, Carbohydrate 70.2, Fiber 0.9, Sugar 53.1, Protein 4.9
COCONUT-PINEAPPLE LOAF CAKE
Toasted coconut balances the tart sweetness of pineapple and provides a crunchy topping for this buttery cake. Not too delicate, it's a treat just right for toting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
- Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.
Nutrition Facts : Calories 365 g, Fat 18 g, Fiber 2 g, Protein 5 g
EASY PINEAPPLE COCONUT CAKE
Pairing pineapple with coconut lent a tropical flavor to the dessert served as the finale to our theme party. Shared by a former co-worker, this recipe has been in my file for 20 years and never fails to delight those who try a piece. -Gina Mueller, Converse, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Prepare and bake the cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack. , In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in pineapple. Spread over cake. Prepare whipped topping mix according to package directions; set aside. , In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight.
Nutrition Facts :
PINEAPPLE-COCONUT CAKE
Like a pineapple upside-down cake, infused with the flavors of coconut and a caramel topping. Canned pineapple keeps it very soft, moist, and not too sweet.
Provided by ChellieBella
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h10m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Separate pineapple rings and juice. Chop enough rings to fill a 1/4 cup measure. Pour 1/4 cup juice into a small bowl. Set aside remaining rings.
- Melt butter for caramel in a small saucepan. Add brown sugar, whipped topping, and vanilla extract. Whisk until smooth and bring to a boil. Pour caramel into a 9-inch round glass cake pan, coating the bottom evenly. Arrange pineapple rings over top, slicing them if desired. Set aside.
- Sift flour, baking powder, and salt together into a bowl.
- Cream sugar and butter together in another bowl. Gradually add flour mixture and mix until it resembles a coarse pastry dough. Add eggs; mix thoroughly. Stir in coconut milk, pineapple chunks and reserved juice, and vanilla extract. Stir in grated coconut. Carefully pour batter over the glazed pan.
- Place the cake pan on top of a baking sheet and bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
Nutrition Facts : Calories 438.4 calories, Carbohydrate 60.5 g, Cholesterol 73.8 mg, Fat 20.5 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 14 g, Sodium 187.1 mg, Sugar 39.4 g
COCONUT PINEAPPLE CAKE
This is a very moist and dense cake. I made this for a recent picnic. It is best when chilled and cut ahead of time to serve as bars. Recipe is from Taste of Home.
Provided by CookingONTheSide
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In large mixing bowl, beat the eggs, sugar and vanilla until fluffy.
- Combine the flour, baking soda, baking powder and salt; add to egg mixture alternately with pineapple.
- Stir in walnuts.
- Pour into greased 13-inch by 9-inch by 2-inch baking pan.
- Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack.
- In small mixing bowl, beat the cream cheese, butter and confectioners' sugar until smooth.
- Frost cake.
- Sprinkle with coconut.
- Store in the refrigerator.
Nutrition Facts : Calories 504.6, Fat 19.5, SaturatedFat 10.5, Cholesterol 76.4, Sodium 295.7, Carbohydrate 79.4, Fiber 1.4, Sugar 61.4, Protein 5.8
More about "best pineapple coconut cake recipes"
BEST PINEAPPLE COCONUT CAKE RECIPE - HOW TO MAKE PINEAPPLE …
From delish.com
Category Summer, Baking, DessertTotal Time 3 hrs
AMAZING PINEAPPLE COCONUT CAKE RECIPES FROM SCRATCH
From cakedecorist.com
PAULA DEEN-INSPIRED PINEAPPLE COCONUT CAKE - THE BEST DESSERT …
From thebestdessertrecipes.com
PINEAPPLE COCONUT CUPCAKES - ISLAND BAKES
From island-bakes.com
QUICK COCONUT-PINEAPPLE CAKE RECIPE | MYRECIPES
From myrecipes.com
BEST PINEAPPLE COCONUT CAKE RECIPE - SALESJOBINFO
From salesjobinfo.com
SUPER MOIST COCONUT PINEAPPLE CAKE - THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
10 BEST MOIST PINEAPPLE COCONUT CAKE RECIPES | YUMMLY
From yummly.com
PINEAPPLE AND COCONUT POKE CAKE | LOVEFOODIES
From lovefoodies.com
PINEAPPLE SUNSHINE CAKE - BELLE OF THE KITCHEN
From belleofthekitchen.com
THE BEST COCONUT CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
EASY PINEAPPLE COCONUT CAKE RECIPE | HAWAII TRAVEL WITH KIDS
From hawaiitravelwithkids.com
BEST PINEAPPLE COCONUT CAKE RECIPE
From cakeisafoodgroup.com
DECORATED PINEAPPLE CAKES - THERESCIPES.INFO
From therecipes.info
NANNY'S FAMOUS COCONUT-PINEAPPLE CAKE RECIPE | MYRECIPES
From myrecipes.com
PINEAPPLE PUDDING CAKE RECIPE CREAM CHEESE
From recipeschoice.com
PINEAPPLE AND COCONUT TRAYBAKE | ONLY CRUMBS REMAIN
From onlycrumbsremain.com
COCONUT PINEAPPLE CAKE - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
PINEAPPLE COCONUT CAKE - OLD FASHIONED RECIPES
From old-fashion-recipe.com
PINEAPPLE-COCONUT CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
PINEAPPLE COCONUT CAKE RECIPE - GRANDBABY CAKES
From grandbaby-cakes.com
COCONUT PINEAPPLE BUNDT CAKE - DINNER, THEN DESSERT
From dinnerthendessert.com
COCONUT PINEAPPLE CAKE RECIPE | I HEART RECIPES
From iheartrecipes.com
FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PINEAPPLE COCONUT SHEET CAKE - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
AMAZING PINEAPPLE CAKE - THE RECIPE CRITIC
From therecipecritic.com
PINEAPPLE COCONUT CAKE - MY CAKE SCHOOL
From mycakeschool.com
PINEAPPLE COCONUT CAKE - DOLE® SUNSHINE
From dolesunshine.com
10 BEST PINEAPPLE COCONUT CAKE WITH CAKE MIX RECIPES | YUMMLY
From yummly.com
EASY HAWAIIAN PINEAPPLE COCONUT POKE CAKE - KINDLY UNSPOKEN
From kindlyunspoken.com
PINEAPPLE COCONUT CAKE | QUICK & EASY | DELICIOUS EVERYDAY
From deliciouseveryday.com
COCONUT PINEAPPLE CAKE RECIPE FROM SCRATCH - MAKEBETTERFOOD.COM
From makebetterfood.com
BEST CARROT CAKE RECIPE {WITH PINEAPPLE COCONUT AND WALNUTS}
From thebestcakerecipes.com
RECIPE: AMY'S TOASTED COCONUT PINEAPPLE CAKE - DUNCAN HINES …
From duncanhines.ca
PINEAPPLE AND COCONUT CAKE | JAMIE OLIVER BAKING RECIPES
From jamieoliver.com
RECIPE FOR COCONUT PINEAPPLE CAKE - THERESCIPES.INFO
From therecipes.info
PINEAPPLE COCONUT CAKE + STEP BY STEP VIDEO - THE RECIPE REBEL
From thereciperebel.com
PINEAPPLE AND COCONUT CAKE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PINEAPPLE COCONUT CAKE - RECIPE - THE ANSWER IS CAKE
From theansweriscake.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love