Coconut Cake With Crushed Pineapple Recipes

PINEAPPLE COCONUT CAKE

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.

COCONUT PINEAPPLE CAKE

Steps:

• In a large 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 a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Frost cake. Sprinkle with coconut. Store in the refrigerator.

COCONUT CAKE WITH CRUSHED PINEAPPLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter three 9-inch round cake pans and dust lightly with flour.
• Prepare cake: Stir flour, sugar, salt, and baking soda together in a large bowl. Stir in eggs and melted butter until just combined. Add sour cream, vanilla and coconut extracts, undrained pineapple and coconut; stir until combined. Divide batter evenly into the three prepared pans.
• Bake in the center of the preheated oven until a wooden pick inserted in the middle of a layer comes out clean, 30 to 35 minutes. Cool in the pans on wire racks about 10 minutes. Turn layers out onto the racks and cool completely, about 1 hour.
• Prepare the buttercream frosting: Beat butter in the bowl of an electric mixer until fluffy and lighter in color. Add 1 cup powdered sugar and 1 tablespoon cream; beat on medium speed for about 1 minute. When the sugar is fully incorporated, add vanilla, salt, 1 additional cup of powdered sugar, and 1 more tablespoon cream; beat for about 2 minutes. Beat in the remaining powdered sugar. If the frosting is too stiff, add a few drops of cream and stir again. Repeat until the desired consistency is reached.
• Prepare the filling: Remove 1 cup of the frosting and place in a medium mixing bowl. Add drained, crushed pineapple and stir. Add a few drops of reserved pineapple juice if the mixture is too stiff.
• To assemble: place one cake layer on a cake plate or stand. Spread 1/2 of the filling on top of the first layer. Put the second layer in place and spread the remaining filling on it. Place the third layer on the top and spread the remaining buttercream frosting on the top and sides of the cake. Garnish the top of the cake with flaked coconut, and add drained pineapple tidbits as desired.

COCONUT CAKE WITH PINEAPPLE FILLING

Steps:

• For the cake:.
• Preheat oven 375 degrees F. Butter and flour three 9-inch cake pans and set aside.
• In a medium bowl, sift flour, baking powder and salt. In a large bowl, cream butter and sugar, add beaten eggs, milk, and vanilla and use a hand mixer to blend together. Add flour mixture in three batches, using mixer to incorporate all ingredients.
• Pour evenly into the prepared cake pans and bake for 25 minutes. Use a toothpick to make sure cake is done. Remove from oven and cool on rack 5 minutes and invert cake onto rack to finish cooling.
• For the pineapple filling:.
• Combine ingredients, cook over medium heat, stirring constantly until thick and clear. Cool before using.
• For the icing:.
• Place sugar, cream of tartar, salt, water and egg whites in the top of a double boiler. Beat with a hand mixer for 1 minute. Place pan over boiling water, being sure that the boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with mixer for 7 minutes. Beat in vanilla.
• Assemble the cakes:.
• Take a pedestal cake dish and put first layer of cake, spread half of the pineapple filling, take second layer cake and put on top first layer and spread with other half of filling, take third cake and place on top second layer and start icing around the sides of the cake. Put the rest of the icing on top of cake and make big swirls for a nice finish. Take sweetened shredded coconut and immediately put around the sides and on top of cake before the icing dries. Enjoy!

COCONUT CAKE WITH PINEAPPLE FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• Cream butter and sugar together in a large bowl. Beat in eggs, one at a time; stir in vanilla extract.
• Combine flour and baking powder in a separate bowl; add to the creamed mixture and mix well. Mix in the coconut milk until batter is smooth. Scrape into the prepared pan and smooth the top flat.
• Bake in the preheated oven until the top springs back when lightly touched, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool, about 30 minutes.
• Meanwhile, combine crushed pineapple, juice, and cornstarch in a saucepan. Whisk until cornstarch is smooth. Heat over medium heat, stirring constantly, until filling has thickened and just barely starts to boil. Remove and set aside to cool.
• Cream confectioners' sugar and shortening together in a large bowl until light and fluffy. Beat in vanilla extract. Gradually add coconut milk, beating until smooth; you may need to use more or less milk depending on the desired thickness of the icing.
• Cut the cooled cake in half to form two 4 1/2x9-inch pieces. Spread pineapple filling on top of one half. Place the other half, top-side down, on top of the filling. Frost the sides and top with icing, then sprinkle coconut all over icing, pressing gently so it sticks.

CHERYL'S DECADENT PINEAPPLE, PUDDING, COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees.
• Prepare at 13 x 9 x 2 inch baking dish with baking spray.
• Prepare the cake mix as directed on the box.
• Pour into the prepared baking dish and bake for approximately 32 minutes, or until a toothpick inserted comes out clean.
• Meanwhile, pour the pineapple along with its juice into a saucepan along with the 1 cup of sugar. Bring this mixture to a boil over medium heat while stirring constantly. Remove from heat and allow it to slightly cool.
• When the cake is done, remove it from the oven and pierce holes into the cake using the prongs of a fork. Pour the pineapple mixture over the hot cake and set it aside.
• Prepare the instant pudding according to the package directions. Spread the pudding over the cake/pineapple and refrigerate until it is thoroughly chilled.
• Whip the heavy whipping cream with the 1/2 cup sugar until it is stiff. Cover the top of the cake with the whipped cream.
• Sprinkle the coconut on top.
• Share with others and enjoy!

FROZEN COCONUT AND ROASTED PINEAPPLE CAKE

Steps:

• Trim a sheet of acetate to 34-by-3-inches and line the walls of a 10-inch springform pan; set aside.
• Place 2 ounces white chocolate in the top of a double boiler or heatproof bowl set over a saucepan of simmering water; heat just until chocolate melts. Stir in tahini, then stir in cereal, 1/4 cup desiccated coconut, 1/3 lemon zest and salt.
• Place cake, brushed-side down, on a wire rack set over a rimmed baking sheet. Spread cereal-mixture over surface of cake in an even layer. Freeze until set, about 1 hour.
• Carefully invert cake into the prepared springform pan so crunch-side is down. Using an offset spatula, spread cake with 1 cup roasted pineapple puree in an even layer; reserve remaining puree for topping, if desired. Freeze until set, about 1 hour.
• Meanwhile, place gelatin in a small amount of cold water until softened, about 1 minute. Drain and squeeze to remove excess water from gelatin; set aside.
• In a small saucepan, bring coconut milk, remaining 1/2 cup desiccated coconut and lemon zest to a boil over medium-high heat. Remove from heat. Add reserved gelatin, and whisk until dissolved. Strain mixture through a fine sieve set over a bowl with remaining 3 1/4 ounces white chocolate; let stand until chocolate begins to melt. Using a rubber spatula, gently stir from the center of the bowl outward to avoid forming air bubbles. Let cool at room temperature, stirring occasionally, to prevent mixture from setting up (mixture should be thick, but not clumpy).
• Meanwhile, whisk cream until soft peaks form. Place in refrigerator to chill.
• In a mixing bowl, whisk egg whites on medium speed until frothy. Gradually add sugar, and increase speed to high, beating until soft peaks form. Reduce speed to low and gradually add about 1/3 of gelatin mixture, whisking until just combined.
• Gently fold half of egg-white mixture into remaining gelatin mixture. Fold half of the chilled whipped cream into the gelatin mixture. Fold in remaining egg-white mixture, then fold in remaining whipped cream until mousse is thoroughly combined.
• Pour mousse over the cake. Freeze until set, at least 8 hours or up to overnight.
• Once mousse sets, remove ring from springform pan and carefully peel off acetate. If desired, top with coconut flakes, reserved chopped roasted pineapple, and reserved pineapple puree. Return to freezer. Transfer to refrigerator two hours before serving.

COCONUT-PINEAPPLE LOAF CAKE

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.