Coconut Pineapple Cake With Cream Cheese Frosting Recipes

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PINEAPPLE COCONUT CAKE



Pineapple Coconut Cake image

This moist and flavorful Pineapple Coconut Cake consists of homemade pineapple cake layers with a delicious pineapple filling and coconut cream cheese frosting!

Provided by Melissa Diamond

Number Of Ingredients 21

3 cups (342g) cake flour (**see below if you do not have cake flour)
1 Tablespoon (12g) baking powder
1/2 teaspoon salt (2g)
6 egg whites (180g)
3/4 cup (8oz.) (227g) crushed pineapple in juice, do not drain juice
2/3 cup (152g) milk
1 teaspoon (4g) vanilla extract
1/4 cup (54g) vegetable oil ( we used Canola Oil)
2 cups (400g) sugar
1 cup (2 sticks) (226g) unsalted butter, slightly softened
**Substitution for cake flour: If you only have all purpose flour (plain in the UK), measure out 3 cups all purpose flour, remove 6 Tablespoons of the all purpose flour and replace it with 6 Tablespoons cornstarch (corn flour in the UK). Whisk to blend and proceed with the recipe.
One 20 ounce can (567g) of crushed pineapple
1/2 cup (100g) granulated sugar
2 Tablespoons (14g) cornstarch
2 sticks (1 cup) (226g) unsalted butter, slightly softened
2 (8oz.) packages cream cheese (452g. is the total gram weight) use full fat cream cheese, slightly softened. Using reduced fat will cause it to be too soft
1 1/2 teaspoons (6g) coconut extract (adjust to your liking)
1 teaspoon (4g) vanilla extract
6 to 6 1/2 cups ( 747g) powdered sugar
pinch salt
1 bag (14oz (396g) of sweetened coconut

Steps:

  • Preheat the oven to 350 degrees, grease and flour 3 (8 inch) round pans and place a circle of waxed or parchment paper in the bottom of each pan. Cakes with fruit have a tendency to stick
  • In a medium bowl, whisk the flour, baking powder and salt for at least 30 seconds to blend.
  • In another bowl, add the egg whites, crushed pineapple +juice, milk, vanilla and vegetable oil. Blend with a fork
  • In the bowl of your mixer add the butter and beat at medium speed until soft and smooth. Gradually add the sugar and continue to beat until lightened in color and fluffy, 3 to 5 minutes, longer if using a hand mixer.
  • Alternately add the flour mixture and the wet ingredients, beginning and ending with the dry ingredients (3 additions of dry and 2 of wet). Beat on low to medium speed until the ingredients are mixed in. Do not mix above medium speed or over mix.
  • Bake at 350 degrees for 20 to 25 minutes, check at 18 minutes. When a toothpick pulls out clean or with just a few crumbs attached, the cake is done.
  • Cool the cakes on a cooling rack for 5 minutes then turn out. Makes 7 1/2 cups batter
  • This cake recipe can be used for cupcakes also and the layers are sturdy enough for fondant.
  • Combine all ingredients in a saucepan and cook over medium heat. When the mixture begins to boil, stir constantly until it begins to thicken, approximately 1 to 2 minutes.
  • Keep in mind that it will thicken even more as it cools. Cool completely in refrigerator before using.
  • Add the butter to the mixing bowl and beat until smooth.
  • Add the cream cheese that has been cut into small to medium size pieces, beating with the butter until well blended and smooth.
  • Add the coconut and vanilla extracts
  • Slowly add the powdered sugar, beating until smooth. Do not beat above medium speed or for too long. The longer you beat the softer the frosting becomes. If it becomes too soft to pipe, just refrigerate for a short while.
  • Use the frosting while it is still chilled. If it becomes too soft, refrigerate until it firms up a bit or put in the freezer for 5 minutes or so to return to a good piping consistency.

PINEAPPLE CAKE WITH COCONUT FROSTING



Pineapple Cake with Coconut Frosting image

A rich white cake full of pineapple flavor and a hint of coconut.

Provided by Mary Younkin

Categories     Dessert

Time 3h3m

Number Of Ingredients 19

14 ounce can pineapple tidbits (drained)
4 eggs
2 cups sugar
¼ cup canned coconut milk
½ cup butter (melted)
1 teaspoon vanilla extract
2½ cups all-purpose flour *
2½ teaspoons baking powder
½ teaspoon kosher salt
1½ cups brown rice flour
⅔ cup potato starch
⅓ cup tapioca starch
1 teaspoon xanthan gum
16 ounces cream cheese (room temperature)
3 cups powdered sugar
½ cup canned coconut milk
1 teaspoon vanilla extract
1 tablespoon dark rum (optional or 1/2 teaspoon coconut extract (optional))
1 cup sweetened coconut (for topping (toasted, if desired))

Steps:

  • Preheat the oven to 350°F. Grease and flour (2) 8-inch or 9-inch round pans. Place the pineapple chunks in a blender or food processor and puree until smooth, without any chunks. In a large mixing bowl, beat the eggs and the sugar until smooth. Stir in the coconut milk, melted butter, and vanilla. Add the flour, baking powder, and salt, stir to combine. Add 1 cup of the pureed pineapple and stir once more.
  • Divide the batter between the prepared pans. Bake 35-38 minutes, until a toothpick inserted in the center of the cake comes out clean. Let cool in the pans for 15 minutes, before inverting the cakes over a wire rack. Let the cakes cool completely.
  • Place the cream cheese in a large mixing bowl and beat with an electric mixer until smooth. Add half the powdered sugar and beat to combine. Add the remaining sugar and beat again. Add the coconut milk and the vanilla, beat to combine and then taste the frosting. Adjust the sugar as desired, and add a tiny splash of rum, if you would like.
  • Place one layer of the cake on a plate, top with 1/3 of the frosting, smoothing it gently across the cake, almost to the edge. Gently place the second cake over the frosting layer. (I like to place the first cake upright and then flip the second cake over, so that the tops are facing in and the bottom is on top providing a nice flat layer.) Scoop the remaining frosting onto the top cake and gently spread it across the cake. Sprinkle with coconut, if desired, and chill in the refrigerator until ready to serve. Enjoy!

Nutrition Facts : Calories 760 kcal, Carbohydrate 108 g, Protein 9 g, Fat 34 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 136 mg, Sodium 386 mg, Fiber 2 g, Sugar 81 g, UnsaturatedFat 9 g, ServingSize 1 serving

HAWAIIAN PINEAPPLE COCONUT CAKE RECIPE



Hawaiian Pineapple Coconut Cake Recipe image

This delicious Hawaiian cake is packed with pineapple, coconut and walnuts and topped with a cream cheese frosting. It is best on the second day and keeps well for several days in a container in the refrigerator.

Provided by Michelle Ordever

Categories     Recipes

Time 1h5m

Number Of Ingredients 12

2 cups flour
1¾ cups sugar
2 tsp baking soda
2 eggs
1 (20oz/570g) canned crushed pineapple, in its own juice (do not drain juice)
1 cup sweetened coconut flakes
1 cup chopped walnuts
1 (8oz/225g) cream cheese, softened
1 stick (½ cup/115g) unsalted butter, softened
½ cup powdered (icing) sugar
2 tsp vanilla extract
pinch of salt

Steps:

  • Preheat oven to 180C/350F/Gas 4 and grease a 9" x 13" (33cm x 23cm) baking pan.
  • Mix the flour, sugar, baking soda, eggs, crushed pineapple and juice, coconut flakes, and walnuts. in a large mixing bowl by hand until well combined.
  • Pour cake batter into greased baking pan.
  • Bake for 45 minutes until cooked through. (Insert a cocktail stick into the center of the cake, it should come out clean.)
  • Cool completely in the pan.
  • Beat cream cheese in a medium bowl with an electric mixer until creamy. Add butter, powdered (icing) sugar, vanilla extract, and salt then beat with an electric mixer until well combined.
  • Spread cream cheese frosting over the cake and sprinkle with finely chopped walnuts.
  • Cut into 24 pieces and serve immediately. Or cover the cake (uncut) and refrigerate it until serving.

Nutrition Facts : Calories 171 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 144 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

PINEAPPLE COCONUT CAKE WITH CREAM CHEESE FROSTING



Pineapple Coconut Cake with Cream Cheese Frosting image

With or without coconut, this cake is moist and delicous! Optional to toast your coconut first. Refrigerate any leftovers (because of the cream cheese frosting).

Provided by Sandy

Categories     Dessert

Time 45m

Number Of Ingredients 14

2 eggs
2 cups sugar
1 teaspoon vanilla
2 cups all purpose flour
1 20 ounce can crushed pineapple with juice
2 teaspoons baking soda
1 cup chopped walnuts
Cooking spray
4 ounces cream cheese, softened
1/4 cup butter
1 tsp. vanilla extract
1 tsp. coconut extract
1 cup powdered sugar
1 cup coconut (optional)

Steps:

  • Heat oven to 350 degrees. To make cake batter, in a large bowl, beat together eggs with sugar and vanilla. Add flour, pineapple with juice, baking soda and walnuts and mix well to combine.
  • Pour cake batter into a 9×13 inch baking pan sprayed with cooking spray. Bake 35 to 40 minutes.
  • To making frosting, cream together cream cheese and butter. Add vanilla, coconut extract, and powdered sugar and use an electric mixer to beat until frosting is smooth. Frost cake once it has cooled after baking. Add the coconut on top (optional).

PINEAPPLE COCONUT CAKE



Pineapple Coconut Cake image

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

5 large eggs, separated
1 can (20 ounces) crushed pineapple
1-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1-1/4 cups sugar, divided
1/4 cup butter, melted
2 teaspoons coconut extract
1 teaspoon vanilla extract
MOUSSE:
4 cups heavy whipping cream
1-1/2 cups confectioners' sugar, divided
2 packages (8 ounces each) cream cheese, softened
5 cups sweetened shredded coconut, divided

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.

EASY PINEAPPLE COCONUT CAKE



Easy Pineapple Coconut Cake image

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

1 package yellow cake mix (regular size)
1-1/4 cups cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
1 can (20 ounces) crushed pineapple, drained
1 envelope whipped topping mix (Dream Whip)
3 ounces cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 cup sweetened shredded coconut, toasted

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 :

CREAM OF COCONUT PINEAPPLE UPSIDE-DOWN CAKE



Cream of Coconut Pineapple Upside-Down Cake image

I came up with this after mistakenly buying cream of coconut, thinking it was coconut cream. Cream of coconut is usually used for making pina coladas (e.g. Coco Goya® Cream of Coconut) and is not the same thing as coconut cream. It turned out so great I had to go back and buy another can!

Provided by Carl1121

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h47m

Yield 12

Number Of Ingredients 13

¼ cup brown sugar
¼ cup butter
7 tablespoons unsweetened coconut flakes
2 cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
2 egg whites
1 cup white sugar, divided
7 ⅓ tablespoons butter
1 (15 ounce) can cream of coconut
1 (8 ounce) can pineapple chunks, juice reserved, divided
2 egg yolks
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking pans.
  • Place brown sugar, 1/4 cup butter, and coconut flakes in a microwave-safe container and heat until warm, about 2 minutes. Mix into a paste.
  • Combine flour, baking powder, and salt in a separate bowl. Whip egg whites in a metal bowl with a clean electric mixer until stiff peaks are formed.
  • Beat 1/2 cup white sugar and 7 1/3 tablespoons butter in a bowl with an electric mixer until creamy. Add remaining 1/2 cup white sugar, cream of coconut, reserved pineapple juice, egg yolks, and vanilla extract; mix thoroughly. Add the flour mixture; stir batter slowly until fully combined. Fold in the whipped egg whites using a spatula.
  • Spread the brown sugar paste over the bottoms of the prepared pans. Arrange pineapple chunks on top. Pour in the batter.
  • Bake in the preheated oven until tops are brown and crisp and a toothpick inserted into the centers comes out clean, about 1 hour. Let cool, about 25 minutes. Flip cakes over onto a serving plate and out of the baking pans.

Nutrition Facts : Calories 437.5 calories, Carbohydrate 62.3 g, Cholesterol 63 mg, Fat 20.3 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 14.1 g, Sodium 188.7 mg, Sugar 45.5 g

COCONUT-PINEAPPLE CAKE WITH CREAM CHEESE FROSTING



Coconut-Pineapple Cake With Cream Cheese Frosting image

This recipe was submitted to a Southern Living recipe contest and won Dessert of the Year. It graces the cover of the 20th anniversary edition of the SL Annual Recipes Cookbook. It's a beautiful and delicious cake. We made it for Easter last year, and the family prounounced that it will be our traditional Easter cake from that moment on. Southern U.S. region, of course.

Provided by PanNan

Categories     Dessert

Time 1h15m

Yield 1 3layer 9inch cake

Number Of Ingredients 16

1 (15 1/4 ounce) can crushed pineapple in juice, undrained, divided use
1 1/2 cups butter, softened
3 cups sugar
5 eggs
1/2 cup carbonated lemon-lime beverage
3 cups cake flour, sifted
1 teaspoon lemon extract
1 teaspoon vanilla extract
6 ounces shredded coconut (for coating sides of cake)
2 cups sugar
1/4 cup cornstarch
1 cup water
1/2 cup butter, softened
3 ounces cream cheese, softened
1 lb powdered sugar, sifted
1 teaspoon vanilla extract

Steps:

  • Grease three 9" round cake pans, and line bottoms with parchment paper.
  • Drain pineapple, reserving 3/4 cup juice.
  • Remove 1/4 cup of the juice for the Cream Cheese Frosting.
  • Reserve the pineapple for the Pineapple Filling.
  • Beat butter at medium speed with a mixer until creamy; gradually add sugar, beating well.
  • Add eggs, one at a time, beating until blended after each addition.
  • Combine 1/2 cup reserved pineapple juice and 7-Up.
  • Add flour to butter mixture alternately with juice mixture, beginning and ending with flour.
  • Beat at low speed until blended after each addition.
  • Stir in extracts.
  • Pour 1/3 of batter into each of the prepared cake pans.
  • Bake at 350 for 25- 30 minutes or until a wooden pick inserted in center comes out clean.
  • Remove from pans immediately; cool on wire racks.
  • Meanwhile make Pineapple Filling.
  • Stir together sugar and cornstarch in a saucepan.
  • Stir in pineapple and water.
  • Cook over low heat, stirring occasionally, 15 minutes or until very thick.
  • Cool.
  • When cake is cool, make Cream Cheese Frosting.
  • Beat butter and cream cheese at medium speed with an electric mixer until blended.
  • Gradually add powdered sugar, vanilla, and enough pineapple juice to make frosting a good spreading consistency, mixing well.
  • When cake has cooled, stack cake layers, spreading 3/4 cup Pineapple Filling between each layer, and spreading remaining filling on top of cake, spreading to within 1/2" of edges.
  • Spread Cream Cheese Frosting on sides of cake, and pipe a border around the top 1/2" edge, or just spread some of the frosting around the edge.
  • Sprinkle coconut on sides and border, coating the Cream Cheese Frosting.

ANGELA'S PINEAPPLE COCONUT CREAM CHEESE FROSTING



Angela's Pineapple Coconut Cream Cheese Frosting image

Make and share this Angela's Pineapple Coconut Cream Cheese Frosting recipe from Food.com.

Provided by Rita1652

Categories     Dessert

Time 5m

Yield 1 cake, 14 serving(s)

Number Of Ingredients 4

16 ounces softened cream cheese
1 cup powdered sugar
3 tablespoons pineapple juice
3 tablespoons cream coconut milk

Steps:

  • Blend all ingredients together in a food processor till light and fluffy.

COCONUT CAKE WITH CRUSHED PINEAPPLE



Coconut Cake with Crushed Pineapple image

Find a yummy combination of coconut and crushed pineapple in this tender, moist cake, with more crushed pineapple in the filling. Coconut and pineapple tidbits or slices are the garnish on top of a sweet buttercream frosting. Cover and refrigerate to store.

Provided by Bibi

Categories     Desserts     Cakes     Coconut Cake Recipes

Time 2h10m

Yield 12

Number Of Ingredients 19

3 cups all-purpose flour
2 cups white sugar
1 ½ teaspoons salt
1 teaspoon baking soda
3 large eggs, lightly beaten
1 cup unsalted butter, melted
½ cup sour cream
1 teaspoon vanilla extract
½ teaspoon coconut extract
1 (20 ounce) can crushed pineapple in juice, undrained
1 cup packed sweetened flaked coconut
1 cup unsalted butter, at room temperature
1 (16 ounce) package powdered sugar
2 tablespoons heavy cream, or more as needed
1 teaspoon vanilla extract
½ teaspoon kosher salt
1 (8 ounce) can crushed pineapple in juice, drained and juice reserved
1 cup packed sweetened flaked coconut
¼ cup pineapple tidbits, drained

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.

Nutrition Facts : Calories 807.1 calories, Carbohydrate 112.5 g, Cholesterol 135.5 mg, Fat 38.7 g, Fiber 2.6 g, Protein 6.2 g, SaturatedFat 25 g, Sodium 540.2 mg, Sugar 84.9 g

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2021-03-18 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).
From sallysbakingaddiction.com


PINEAPPLE COCONUT CARROT CAKE WITH COCONUT CREAM CHEESE …
2017-04-03 Instructions. Preheat oven to 350 degrees. Grease a 9x13" pan very well. Set aside. Whisk the flour, granulated sugar. brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger all together very well. Make a well in …
From sprinklesomesugar.com


10 BEST COCONUT CAKE WITH CRUSHED PINEAPPLE RECIPES - YUMMLY
2022-07-20 Rustic Strawberry Coconut Cake HappyFoods58622. coconut, icing sugar, pastry, egg yolk, strawberry jam. Pineapple-Coconut Cake! Incredible Recipes from Heaven. crushed pineapple, flour, sweetened coconut, pineapple juice and 9 more.
From yummly.com


10 BEST PINEAPPLE COCONUT FROSTING RECIPES | YUMMLY
2022-07-28 Carrot and Pineapple Cake with Lemon Cream Cheese Frosting Madeleine Cocina carrots, vanilla, sugar, baking soda, vegetable oil, fresh pineapple and 13 more Seven-Minute Coconut Frosting Williams-Sonoma
From yummly.com


PINEAPPLE AND COCONUT CAKE - VJ COOKS
2020-04-14 Start by pre-heating the oven to 170°C fanbake. Next whisk together the melted butter and sugar before adding the eggs. Stir through the coconut and pineapple then mix again. Sift in dry ingredients and fold until combined. Pour into a lined cake tin and bake for 40 minutes. Let the cake cool before icing.
From vjcooks.com


EASIEST EVER PINEAPPLE CAKE (5 INGREDIENTS) - SPEND WITH PENNIES
2022-04-07 This recipe is so simple, it bakes in less than 30 minutes! Combine dry ingredients, stir in the eggs, and pineapple per the recipe below. Spread the cake batter into a prepared 9×13 pan. Bake until a toothpick comes out clean. Top with whipped cream or even cream cheese frosting. Sprinkle with chopped nuts or top with pineapple chunks if desired.
From spendwithpennies.com


FRESH COCONUT CAKE WITH PINEAPPLE CUSTARD RECIPE | MYRECIPES
Chill layers 30 minutes. Step 6. Beat cream cheese at medium speed until fluffy. Add instant pudding mix and 2 cups milk, and beat at low speed until smooth. Step 7. Place pineapple in a wire-mesh strainer; press with paper towels to remove liquid. Stir pineapple and 1/2 cup grated coconut into cream cheese mixture.
From myrecipes.com


BEST OLD-FASHIONED CARROT CAKE WITH PINEAPPLE & COCONUT - MINT
2021-08-27 Preheat your oven to 350°F and grease/line your cake pans with parchment. Prepare the “schtuff.”. Shred carrots, then stir together chopped pecans, raisins, and coconut. Whisk together the dry ingredients. Stir together all the wet ingredients. Combine the dries, wets, and melted butter until smooth-ish.
From mintandmallowkitchen.com


THE EPICURIOUS CAKE RECIPE MATRIX | EPICURIOUS
1 day ago This moist, tender cake is gently spiced with ground cinnamon, ginger, and nutmeg, which highlight the sweet earthiness of the carrots. A generous layer of vanilla-scented cream cheese frosting ...
From epicurious.com


RECIPES USING CHOCOLATE CAKE MIX AND CREAM CHEESE
2022-08-07 Cake recipes using chocolate cake mix and cream cheese dik dik zaxy september 23, 2020 no comments. Make the chocolate cake layer part by mixing cake mix, an egg, and a stick of butter. Source: www.shugarysweets.com. Combine the cream cheese and butter in a medium bowl, cream together using a hand held mixer {or by hand}. Chocolate pudding cake ...
From schwinn231recumbentbikebestpriceonsa.blogspot.com


PINEAPPLE ZUCCHINI CAKE AND CREAM CHEESE FROST - SKINNYTASTE
2009-08-09 Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk. In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated zucchini and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all ...
From skinnytaste.com


SIMPLE PINEAPPLE CAKE WITH CREAM CHEESE FROSTING AND …
2018-03-30 Estimated time to make: 2 ½ hours (includes time for cake to cool before frosting) INGREDIENTS FOR SIMPLE PINEAPPLE CAKE. Cake: 2 c. flour. 2 c. sugar. 2 eggs. 2 tsp. Baking soda. 1 tsp. Vanilla. 1 c. chopped walnuts. 1 20-oz. can crushed pineapple. Frosting: 1 stick butter, softened (not melted) 1 8-oz. package cream cheese, softened (not ...
From triedandtruerecipe.com


ZUCCHINI CAKE WITH CREAM CHEESE FROSTING - TASTE AND TELL
2021-07-24 Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray. In a large bowl, combine the flour, sugar, coconut, baking soda, cinnamon, salt, nutmeg and ginger. In a small bowl, beat together the oil, eggs and vanilla. Add the mixture to the flour mixture, as well as the zucchini and pineapple.
From tasteandtellblog.com


COCONUT PINEAPPLE CREAM CHEESE CAKE - RECIPE - COOKS.COM
12 oz. Cool Whip. 1 c. flaked coconut. Combine cake mix, 4 eggs, 1/2 c. oil, and 7 UP. Pour into greased and floured 9x13 pan. Bake at 350 for 30 to 35 minutes. Cool. Cream together coconut milk, cream cheese, and vanilla pudding. Spread pineapple over cream cheese topping. Then spread Cool Whip over pineapple.
From cooks.com


PINEAPPLE COCONUT CAKE WITH WHIPPED CREAM ICING
Bake for 24 to 28 minutes or until a tooth pick inserted into the cake comes out cleanly. Cool cakes for abut 3 to 4 minutes and turn out of the pan. Cool on a rack. Whip the cream until it begins to thicken. Add sugar and vanilla and continue to whip to medium peaks. Drain the pineapple and fold into the whipped cream.
From everydaysouthwest.com


PINEAPPLE COCONUT CAKE RECIPE - GRANDBABY CAKES
2019-06-21 sweetened coconut flakes. Start by preheating your oven to 325°F then liberally spray 3 (9-inch) round cake pans with non-stick baking spray. In your mixer bowl, add butter and oil and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4-5 minutes until very pale yellow and fluffy.
From grandbaby-cakes.com


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