Pineapple Ice Cream Cake With Coconut Topping Recipes

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PINEAPPLE UPSIDE-DOWN ICE CREAM CAKE



Pineapple Upside-Down Ice Cream Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 6h30m

Yield 8 to 10 pieces of cake

Number Of Ingredients 23

2 pints dulce de leche ice cream, softened
1 tablespoon unsalted butter, plus more for the pan
1/2 cup granulated sugar
1/3 cup water
6 1/4-inch-thick fresh pineapple rings (1 left whole and the rest cut in half)
6 maraschino cherries, stemmed and halved
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup whole milk
1/4 cup sour cream
1 teaspoon vanilla bean paste
1 stick unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 cup chopped dried pineapple
1/2 cup pineapple juice
2 tablespoons packed light brown sugar
Juice of 1/2 lemon
1/3 cup water
Pinch of kosher salt
1/4 teaspoon vanilla bean paste

Steps:

  • Prepare the ice cream layer: Line a 9-inch round cake pan with plastic wrap. Spread the ice cream in the pan using an offset spatula to create a smooth, even layer. Freeze until very firm, about 2 hours.
  • Make the pineapple topping: Preheat the oven to 350 degrees F. Butter the sides of another 9-inch round cake pan. Stir the granulated sugar and water in a medium saucepan over medium heat until the sugar dissolves. Cook, gently swirling the pan but not stirring, until the mixture is light brown, 6 to 10 minutes. Remove the pan from the heat and carefully whisk in the butter. Pour the caramel into the prepared cake pan, quickly swirling to coat the bottom before the caramel hardens (use a rubber spatula if needed to push the caramel to the edges). Lay the whole pineapple slice in the center of the caramel, then lay the remaining half slices around the whole slice, all facing the same direction. Place 1 maraschino cherry half cut-side up in the center of each slice.
  • Make the cake: Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk the milk, sour cream and vanilla bean paste in a liquid measuring cup until smooth. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, until well combined. Reduce the speed to medium low and beat in the flour mixture in three additions, alternating with the milk mixture, until combined. Scrape the bowl with a rubber spatula, then increase the speed to medium high and beat 30 more seconds.
  • Pour the batter over the pineapple topping in the pan and spread in an even layer. Bake until well browned and a toothpick inserted into the center comes out clean, 55 minutes to 1 hour. Run a knife around the cake to loosen, then transfer to a rack and let the cake cool in the pan, 30 minutes. Invert the cake onto the rack to cool completely.
  • Meanwhile, make the pineapple compote: Combine the dried pineapple, pineapple juice, brown sugar, lemon juice, water and salt in a saucepan. Bring to a simmer over medium heat and cook until the pineapple is soft and the liquid is syrupy, 8 to 12 minutes. Remove from the heat and stir in the vanilla bean paste. Transfer the mixture to a food processor and pulse until the pineapple is finely chopped. Let cool.
  • Assemble the cake: Clean the 9-inch round cake pan and line with plastic wrap, leaving a 2-inch overhang all around. Slice the cake in half horizontally with a long-serrated knife. Place the half without the pineapple cut-side up in the pan. Top with the pineapple compote and spread evenly. Unwrap the frozen ice cream disk and carefully place on top of the compote. Place the remaining cake half, pineapple-side up, on top of the ice cream. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight. Remove the cake from the pan, using the plastic wrap to help; transfer to a platter. Let the cake sit at room temperature for 10 minutes before slicing.

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 :

PINEAPPLE CAKE WITH CRUNCH COCONUT TOPPING



Pineapple Cake With Crunch Coconut Topping image

This cake is really delicious and comes together very quickly. If you are unable to get self-raising flour, substitute regular all-purpose flour and add 1 tsp. of baking powder for every half cup used. From Australian Women's Weekly Cakes and Slices Cookbook.

Provided by Irmgard

Categories     Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 9

450 g crushed pineapple in syrup
125 g butter, softened
1/2 cup caster sugar
2 eggs
1 1/2 cups self-raising flour, sifted
1/2 cup brown sugar
1/2 cup plain flour
1/2 cup shredded coconut
90 g butter

Steps:

  • To make the topping: Combine the brown sugar, flour and coconut in a bowl.
  • Cut in the butter until crumbly and set aside until needed.
  • To make the cake, grease a 10" tube pan, line the base with parchment paper and grease.
  • Drain the pineapple, reserving 1/2 cup syrup.
  • Cream the butter and sugar in a large bowl with an electric mixer until light and fluffy.
  • Beat in the eggs one at a time and beat until combined.
  • Stir in alternately the flour and the reserved syrup, making two additions of each.
  • Spread half the cake mixture evenly over the base of the prepared pan, top with the well-drained pineapple and half the topping.
  • Spread with the remaining cake mixture and sprinkle with the remaining topping.
  • Bake at 350 degrees F for about 50 minutes and let stand 5 minutes before turning on to a wire rack to cool.

Nutrition Facts : Calories 3839.2, Fat 202.8, SaturatedFat 127.9, Cholesterol 882.5, Sodium 3922.7, Carbohydrate 477.5, Fiber 12.4, Sugar 284.2, Protein 42.4

PINEAPPLE PARADISE CAKE WITH COCONUT CREAM FROSTING



Pineapple Paradise Cake With Coconut Cream Frosting image

This is another wonderful cake that I found along time ago in our local paper. It is great for large gatherings, pot lucks or picnics.

Provided by Normaone

Categories     Dessert

Time 35m

Yield 20 serving(s)

Number Of Ingredients 14

1 (20 ounce) can crushed pineapple in juice, reserve 1/4 cup
2 cups all-purpose flour
2 cups granulated sugar
2 eggs
1 teaspoon baking soda
1/2 cup vegetable oil
1/2 teaspoon coconut flavoring
1 (8 ounce) package cream cheese, softened
1/4 cup butter or 1/4 cup margarine
1/4 cup sour cream
1 teaspoon vanilla
1/4 teaspoon coconut flavoring
1 lb powdered sugar
1/2 cup shredded coconut

Steps:

  • For cake: Preheat oven to 350°F.
  • Using a slotted spoon, set aside 1/4 cup pineapple for frosting.
  • In mixing bowl, combine remaining pineapple and juice with flour, sugar, eggs, baking soda, vegetable oil and coconut flavoring.
  • Beat at medium speed 2 minutes.
  • Pour into greased and floured 10-1/2 x 15-1/2 x 1 inch baking pan.
  • Bake 20 to 25 minutes or until toothpick inserted into center comes out clean.
  • Let cool completely.
  • To make frosting: Beat cream cheese, butter, sour cream, vanilla and coconut flavoring until smooth and creamy.
  • Add powdered sugar; beat until frosting is a spreadable consistency.
  • Stir in coconut and reserved 1/4 cup pineapple.
  • Use to frost cake.

PINEAPPLE ICE CREAM TOPPING



Pineapple Ice Cream Topping image

And for dessert, give Genise Krause's Pineapple Ice Cream Topping a try over cool and creamy vanilla ice cream. The Sturgeon Bay, Wisconsin reader heats cinnamon and ginger with pineapple and pineapple preserves to create this super-easy, light and summery topper that kids will go crazy over.

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 4 servings.

Number Of Ingredients 6

3/4 cup pineapple preserves
1/2 cup pineapple tidbits
2 tablespoons butter
1/4 teaspoon ground ginger
Dash ground cinnamon
4 scoops vanilla ice cream

Steps:

  • In a small microwave-safe bowl, combine the first five ingredients. Microwave, uncovered, on high for 1-2 minutes or until heated through, stirring once. Serve with ice cream.

Nutrition Facts : Calories 345 calories, Fat 13g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 112mg sodium, Carbohydrate 58g carbohydrate (51g sugars, Fiber 0 fiber), Protein 2g protein.

COCONUT-PINEAPPLE ICE CREAM



Coconut-Pineapple Ice Cream image

Coconut and pineapple are the perfect partners for the most flavorful ice cream you've ever had.

Provided by lutzflcat

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 3h40m

Yield 8

Number Of Ingredients 6

1 (15 ounce) can sweetened cream of coconut (such as Coco Lopez®)
1 cup half-and-half
¾ cup finely chopped fresh pineapple
½ cup pineapple juice
½ cup coconut flakes
1 teaspoon coconut extract

Steps:

  • Mix cream of coconut, half-and-half, chopped pineapple, pineapple juice, coconut flakes, and coconut extract together in a large bowl.
  • Pour mixture into an ice cream maker and process until thickened according to manufacturer's instructions. Transfer mixture to an airtight container, and place in the freezer for about 3 hours or until firm.

Nutrition Facts : Calories 328 calories, Carbohydrate 41.5 g, Cholesterol 11.2 mg, Fat 17.9 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 15.6 g, Sodium 38.5 mg, Sugar 37.2 g

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

PINEAPPLE ICE-CREAM CAKE WITH COCONUT TOPPING



Pineapple Ice-Cream Cake with Coconut Topping image

Categories     Cake     Milk/Cream     Ice Cream Machine     Dessert     Freeze/Chill     Frozen Dessert     Coconut     Pineapple     Summer     Gourmet

Number Of Ingredients 16

about eight 3- by 2- by 1/2-inch pieces of pound cake
For the ice cream
1 1/2 cups chopped fresh pineapple
3/4 cup sugar
1 tablespoon cornstarch
3 large egg yolks
1 large whole egg
1 1/2 cups milk
1 teaspoon vanilla
1 1/2 cups well-chilled heavy cream
For the topping
2/3 cup well-chilled heavy cream
2 tablespoons sugar
2 tablespoons sour cream
1 cup sweetened flaked coconut, toasted lightly and cooled
1/4 cup sweetened flaked coconut, toasted lightly and cooled

Steps:

  • In the bottom of an 8 1/2-inch springform pan arrange the cake, cutting the pieces to fit in one layer, and freeze it while making the ice cream.
  • Make the ice cream:
  • In a heavy saucepan combine pineapple and 1/4 cup of the sugar and simmer the mixture, stirring until the sugar is dissolved, for 5 minutes. Drain the pineapple mixture in a fine sieve set over a bowl, reserving the syrup for another use. In a bowl whisk together the remaining 1/2 cup sugar, the cornstarch, a pinch of salt, the yolks, and the whole egg and add the milk, scalded, in a stream, whisking. In a heavy saucepan bring the custard to a boil over moderate heat, whisking, boil it, whisking, for 2 minutes, and strain it through a fine sieve into a metal bowl set in a larger bowl of ice and cold water. Stir in the pineapple mixture and vanilla, let the custard cool, stirring, and stir in the cream. Freeze the custard in an ice-cream freezer according to the manufacturer's instructions until it is frozen but still soft.
  • Spoon the ice cream over the cake, spreading it evenly, and freeze the cake while making the topping.
  • Make the topping:
  • In a bowl beat the cream until it holds soft peaks and beat in the sugar and sour cream. Beat the mixture until it just holds stiff peaks and fold in the coconut gently but thoroughly.
  • Spoon the topping over the ice cream, spreading it evenly, and freeze the cake, its surface covered with plastic wrap, overnight. Let the cake stand at room temperature for 10 minutes, remove the side of the pan, and transfer the cake to a serving plate. Sprinkle the coconut on top and serve the cake into wedges.

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