SUNSHINE COCONUT PINEAPPLE CAKE
This recipe is an old family favorite. My mother made it for us all the time, and now. I make it for any family. It tastes like a piece of sunshine.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first seven ingredients. Combine the oil, lemon juice and vanilla. Drain pineapple, reserving juice. If necessary, add enough water to juice to measure 3/4 cup. Add oil mixture and pineapple juice mixture to dry ingredients; stir just until moistened. Fold in pineapple., Place in a greased 13x9-in. baking dish. Bake at 350° for 40-45 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large , beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over cake; sprinkle with coconut if desired. Store in the refrigerator.
Nutrition Facts : Calories 447 calories, Fat 26g fat (10g saturated fat), Cholesterol 16mg cholesterol, Sodium 376mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
PINEAPPLE COCONUT CAKE
An experiment gone great!
Provided by Brenda Vandervort
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h15m
Yield 16
Number Of Ingredients 15
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
HAWAIIAN SUNSET CAKE
This three-layer orange cake is pretty enough for company, but it's so simple to fix that you'll find yourself making it all the time. A boxed mix keeps it convenient while the pineapple-coconut filling makes it a crowd-pleaser. -Kara De la vega, Suisun City, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice. , Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving.
Nutrition Facts : Calories 548 calories, Fat 23g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 384mg sodium, Carbohydrate 80g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.
TROPICAL SUNSHINE CAKE
This is a good brunch or breakfast party cake. With bits of pineapple and coconut, this cake will satisfy the taste for tropical treats.
Provided by Terri Juwan
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease 13 x 9-inch baking pan.
- Combine cake mix, evaporated milk and eggs in large mixing bowl.
- Beat on low speed for 2 minutes.
- Stir in 1 cup pineapple.
- Pour batter into prepared baking pan.
- Sprinkle with almonds Bake for 30- 35 minutes or until wooden pick inserted into center comes out clean.
- Cool in pan or wire rack for 15 minutes.
- Combine sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth.
- Spread over warm cake, sprinkle with coconut and remaining pineapple.
- Cool completely before serving.
- Top with whipped cream if desired.
QUICK SUNSHINE CAKE
This recipe was given to me by a friend with whom I exchange recipes. It is so moist and good. Being a nurse, I am always looking for quick easy recipes.
Provided by Dmarcks
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 18
Number Of Ingredients 7
Steps:
- Beat the eggs, and add them to the boxed cake mix. Add the oil and the mandarine oranges to the batter; remember to add the juice as well as the fruit. Pour the batter into a greased and floured 9 x 13 inch pan.
- Bake the cake for 40 minutes in a preheated oven at 325 degrees F (165 degrees C). Cool on wire rack.
- While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices. Set frosting in refrigerator to set. Frost when cake has thoroughly cooled.
Nutrition Facts : Calories 331.3 calories, Carbohydrate 42.9 g, Cholesterol 41.9 mg, Fat 16.9 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 7.1 g, Sodium 324.2 mg, Sugar 31 g
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