Pineapple Paradise Cake With Coconut Cream Frosting Recipes

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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 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

PINEAPPLE COCONUT CAKE



Pineapple Coconut Cake image

An experiment gone great!

Provided by Brenda Vandervort

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h15m

Yield 16

Number Of Ingredients 15

¾ cup unsalted butter, at room temperature
½ cup vegetable oil
2 cups white sugar
2 teaspoons coconut extract
1 teaspoon vanilla extract
4 eggs
3 cups self-rising flour
1 cup unsweetened coconut milk
½ cup pineapple juice
¼ cup confectioners' sugar, or more as needed
¼ cup pineapple juice
1 cup unsalted butter, softened
1 teaspoon coconut extract
¼ cup shredded coconut
1 (20 ounce) can crushed pineapple, drained

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.

Nutrition Facts : Calories 506.4 calories, Carbohydrate 52.5 g, Cholesterol 99.9 mg, Fat 31.8 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 17.2 g, Sodium 323.7 mg, Sugar 33.7 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 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.

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 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.

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.

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HAWAIIAN PINEAPPLE COCONUT CAKE | RECIPE | CAKE WITH CREAM …
Aug 24, 2019 - This Hawaiian Pineapple Coconut Cake is bursting with flavor, and topped with cream cheese frosting and chopped walnuts - perfectly tropical! Aug 24, 2019 - This Hawaiian Pineapple Coconut Cake is bursting with flavor, and topped with cream cheese frosting and chopped walnuts - perfectly tropical! Pinterest. Today. Explore. When autocomplete results are available use up and …
From pinterest.com


PINA COLADA CAKE RECIPE - TIDYMOM.NET
2013-06-02 In the bowl of an eclectic mixer, beat butter until fully smooth. Add cream cheese, and beat until smooth and fully combined. Add powdered sugar, one cup at a time. Add vanilla extract and coconut extract after adding 1 or 2 cups of sugar. Continue to beat and additional 30 …
From tidymom.net


PINEAPPLE DREAM CAKE | MY CAKE SCHOOL
2022-06-25 Instructions. Preheat the oven to 325 degrees, grease and flour three 8×2 inch round pans. In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds.
From mycakeschool.com


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