Pineapple Coconut Dessert Recipe Recipe 435

PINEAPPLE COCONUT DESSERT

Steps:

• Preheat oven to 350ºF.
• Pour pineapple into buttered 9-inch square cake pan; sprinkle with coconut.
• Spread dry cake mix evenly over coconut and pour butter over all.
• Bake for 20 to 25 minutes or until lightly browned.
• Serve with whipped cream.

PINEAPPLE SOFT SERVE WITH SPICY CANDIED COCONUT

Steps:

• For the candied coconut: In a dry skillet or saucepan, toast the coconut over medium-low heat, stirring frequently, until the flakes are mostly golden in color. Remove from the heat and immediately add the chili powder, agave nectar and salt. Stir until the mixture is combined, then let the coconut cool completely before transferring to a bowl.
• For the pineapple soft serve: In a food processor or blender, combine the frozen pineapple, coconut milk, agave, lime juice and salt and pulse until the pineapple is finely chopped. Then process or blend, stopping to scrape down the sides of the bowl/jar as needed, until smooth and airy, 3 to 4 minutes. Serve immediately or transfer to a resealable top plastic bag and freeze until just firm, about 20 minutes. Trim off the corner of the plastic bag and pipe the mixture into serving bowls, soft serve-style. Garnish with the candied coconut and a float of dark rum if desired (and 21+).

COCONUT PINEAPPLE

Steps:

• Blend 10 to 15 seconds and serve.

PINEAPPLE COCONUT DESSERT RECIPE RECIPE - (4.3/5)

Steps:

• 1. Make the Cake Mix according to package directions EXCEPT pour the batter into TWO 9 x 13 pans. Spread the batter out evenly. Don't worry, the batter will rise and this is only the bottom layer of our Dessert so we need to have room for the next two layers. The baking time will most likely be much less than stated on the package since we are using two pans. Mine took about 17 minutes. Check for doneness at about the 10 minute mark and then check every 5 minutes or so. 2. When the Cakes are done, allow them to cool completely. 3. Wait, don't turn the oven off just yet. Spread the Coconut out on a 9 x 13 baking sheet and pop it into the already preheated oven. Stir it often and bake just until toasted. Watch closely, once the Coconut starts to get golden brown it can burn quickly so air on the side of caution and remove it as soon as it gets that toasty color. Set the Toasted Coconut aside an allow it to cool. 4. In a large mixing bowl, add the Pudding Mixes, Coconut Extract and Milk. With a hand mixer blend for about 2 minutes. Next add in the Cream Cheese and mix until all ingredients are well combined and smooth. 5. With a spatula, fold in the drained Pineapple. 6. Spread the Filling evenly over the 2 cakes. 7. With a handheld mixer whip the Cream and Sugar until stiff peaks form. Spread the Whipping Cream evenly in the two pans over the top of the filling layer. 8. Now sprinkle the cooled Toasted Coconut over the top of the Whipped Cream layer in both pans. 9. Cover the pans tightly and refrigerate for at least 2 hours. After the Desserts have chilled, slice and serve! ~Store any leftovers in the refrigerator. Recipe by: Hot Dish Homemaker

PINEAPPLE COCONUT CAKE

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.

PINEAPPLE-COCONUT FROZEN DESSERT

Steps:

• Preheat oven to 350*.
• Grease 13x9x2-inch baking dish; set aside.
• In medium bowl combine flour, 1/2 cup butter and powdered sugar. Firmly press mixture into bottom of prepared pan.
• Bake for 15 to 18 minutes or until lightly browned around edges.
• Meanwhile, for filling in large saucepan melt 1/4 cup butter over medium heat. Stir in coconut and pecans.
• Cook and stir over low heat until coconut is golden. Remove from heat and cool.
• In large mixing bowl beat sweetened condensed milk and cream cheese with electric mixer on medium speed until smooth.
• Fold in dessert topping.
• Spread one half of the cream cheese mixture over the cooled crust.
• Sprinkle with one half of the coconut mixture.
• Spread pineapple over coconut layer.
• Repeat cream cheese and coconut layers.
• Cover and freeze for 8 to 24 hours or until firm.
• Let stand at room temperature for 10 minutes before serving.

PINEAPPLE COCONUT UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°. Arrange pineapple in a single layer in a well seasoned 12-in. cast-iron or other ovenproof skillet., In a large bowl, cream butter, coconut oil and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in coconut extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition., With clean beaters, beat egg whites and cream of tartar on high speed just until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining egg whites. Spread over pineapple. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm, with toasted coconut if desired.

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.