Pineapple And Coconut Cajun Cake 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.

CAJUN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a large bowl, sift together flour, 1 1/2 cup sugar, salt and baking soda. Add eggs, pineapple, and juice. Mix at low speed until well blended.
• Pour batter into prepared pan. Bake in preheated oven until a tester comes out clean, 30 to 35 minutes. Have the topping ready when the cake comes out of the oven.
• To Make Topping: In a saucepan, combine milk, 3/4 cup sugar, and margarine. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and combine. Remove from heat.
• When cake comes out of the oven, pour on the topping and carefully spread on while cake is still hot.

PINEAPPLE AND COCONUT CAJUN CAKE

Steps:

• Heat the oven to 350 F.
• Grease and flour a 9-by-13-by-2-inch baking pan.
• In a mixing bowl with an electric mixer, beat the eggs with the pineapple until well blended.
• In another bowl, combine the flour, sugar, salt, and baking soda. Whisk or stir the dry ingredients to blend thoroughly.
• Stir the dry ingredients into the first mixture; blend well.
• Spread the batter in the prepared pan and bake in the preheated oven for about 30 minutes, or until a wooden toothpick inserted in the center comes out clean.
• Make topping (below) while the cake is baking. Topping
• In a saucepan over medium heat, combine the butter, granulated sugar, and evaporated milk; bring to a boil. Reduce the heat to low and boil gently for 10 minutes.
• Remove the saucepan from the heat and stir in the vanilla, coconut, and pecans.
• Spread the topping mixture over the hot cake.