PINEAPPLE COCONUT CAKE
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
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 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
COCONUT CAKE WITH PINEAPPLE FILLING
This was our family's traditional Birthday or Easter cake that my mother made for us every year. It is a three layer yellow, moist cake with thick pineapple filling and seven-minute icing with sweet shredded coconut spread all over the cake. It can be a special cake for any occasion.
Provided by Cathy Tedder
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- For the cake:.
- Preheat oven 375 degrees F. Butter and flour three 9-inch cake pans and set aside.
- In a medium bowl, sift flour, baking powder and salt. In a large bowl, cream butter and sugar, add beaten eggs, milk, and vanilla and use a hand mixer to blend together. Add flour mixture in three batches, using mixer to incorporate all ingredients.
- Pour evenly into the prepared cake pans and bake for 25 minutes. Use a toothpick to make sure cake is done. Remove from oven and cool on rack 5 minutes and invert cake onto rack to finish cooling.
- For the pineapple filling:.
- Combine ingredients, cook over medium heat, stirring constantly until thick and clear. Cool before using.
- For the icing:.
- Place sugar, cream of tartar, salt, water and egg whites in the top of a double boiler. Beat with a hand mixer for 1 minute. Place pan over boiling water, being sure that the boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with mixer for 7 minutes. Beat in vanilla.
- Assemble the cakes:.
- Take a pedestal cake dish and put first layer of cake, spread half of the pineapple filling, take second layer cake and put on top first layer and spread with other half of filling, take third cake and place on top second layer and start icing around the sides of the cake. Put the rest of the icing on top of cake and make big swirls for a nice finish. Take sweetened shredded coconut and immediately put around the sides and on top of cake before the icing dries. Enjoy!
COCONUT-PINEAPPLE LOAF CAKE
Toasted coconut balances the tart sweetness of pineapple and provides a crunchy topping for this buttery cake. Not too delicate, it's a treat just right for toting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
- Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.
Nutrition Facts : Calories 365 g, Fat 18 g, Fiber 2 g, Protein 5 g
COCONUT CAKE WITH PINEAPPLE FILLING
A from-scratch coconut cake with a fruity pineapple filling.
Provided by Sandi R.
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h30m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- Cream butter and sugar together in a large bowl. Beat in eggs, one at a time; stir in vanilla extract.
- Combine flour and baking powder in a separate bowl; add to the creamed mixture and mix well. Mix in the coconut milk until batter is smooth. Scrape into the prepared pan and smooth the top flat.
- Bake in the preheated oven until the top springs back when lightly touched, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool, about 30 minutes.
- Meanwhile, combine crushed pineapple, juice, and cornstarch in a saucepan. Whisk until cornstarch is smooth. Heat over medium heat, stirring constantly, until filling has thickened and just barely starts to boil. Remove and set aside to cool.
- Cream confectioners' sugar and shortening together in a large bowl until light and fluffy. Beat in vanilla extract. Gradually add coconut milk, beating until smooth; you may need to use more or less milk depending on the desired thickness of the icing.
- Cut the cooled cake in half to form two 4 1/2x9-inch pieces. Spread pineapple filling on top of one half. Place the other half, top-side down, on top of the filling. Frost the sides and top with icing, then sprinkle coconut all over icing, pressing gently so it sticks.
Nutrition Facts : Calories 669 calories, Carbohydrate 92.2 g, Cholesterol 61.6 mg, Fat 32.9 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 16.5 g, Sodium 135.9 mg, Sugar 73 g
PINEAPPLE-COCONUT ANGEL FOOD CAKE
I found this recipe at a local paper and adapted it to suit my family's tastes. A friend who doesn't cook much took this cake to a family gathering, and they thought she was an overnight gourmet! -Donna Quinn of Salem, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake mix, pineapple and coconut extract. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. For topping, in a large bowl, beat the cream cheese, confectioners' sugar and pineapple extract until smooth. Fold in whipped topping. Frost top and sides of cake. Sprinkle with coconut.
Nutrition Facts : Calories 178 calories, Fat 4g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 254mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 4g protein.
EASY PINEAPPLE COCONUT CAKE
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
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 :
COCONUT PINEAPPLE CAKE
This cake is incredibly moist and dense, which makes it ideal for chilling and cutting up ahead of time to serve as bars at social events. Mom is always asked for this recipe. -Krista Smith Kliebenstein, Broomfield, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the eggs, sugar and vanilla until fluffy. Combine the flour, baking soda, baking powder and salt; add to egg mixture alternately with pineapple. Stir in walnuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Frost cake. Sprinkle with coconut. Store in the refrigerator.
Nutrition Facts : Calories 517 calories, Fat 20g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 323mg sodium, Carbohydrate 82g carbohydrate (62g sugars, Fiber 1g fiber), Protein 6g protein.
PINEAPPLE COCONUT UPSIDE-DOWN CAKE
A yellow cake mix flavored with sour cream jump starts this classic dessert. Coconut joins pineapple, cherries and brown sugar in the buttery topping.
Provided by My Food and Family
Categories Baking Ingredients
Time 50m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Add 1/4 cup butter to each of 2 (9-inch) round pans; place in oven to melt. Remove from oven; sprinkle with sugar.
- Arrange pineapple and cherries over sugar in pans; sprinkle with coconut.
- Beat remaining ingredients with mixer until blended; pour over coconut.
- Bake 35 min. or until toothpick inserted in centers comes out clean. Immediately invert onto serving plates.
Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 300 mg, Carbohydrate 42 g, Fiber 1 g, Sugar 33 g, Protein 4 g
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.
COCONUT PINEAPPLE CAKE
Categories Cake Rum Mixer Fruit Dessert Bake Coconut Pineapple Spring Birthday Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- Make cakes:
- Preheat oven to 350°F and butter 2 (8-inch) square cake pans (2 inches deep).
- Sift flour with salt into a bowl.
- Heat eggs and sugar in large metal bowl set over a pot of simmering water, gently whisking constantly, until lukewarm.
- Remove bowl from heat and add vanilla, then beat with an electric mixer at medium-high speed until thick and pale and tripled in volume (about 5 minutes with a standing mixer or 10 minutes with a hand held). Sift flour and salt over eggs in 2 batches, folding gently but thoroughly after each batch. Fold in melted butter until combined. Divide batter evenly between cake pans, smoothing tops.
- Bake cakes in middle of oven until a tester comes out clean and cakes are golden, about 15 minutes. Cool in pans on racks 5 minutes, then invert onto racks to cool completely.
- Make pineapple filling:
- Stir together filling ingredients in a heavy saucepan until cornstarch is dissolved. Bring to a boil, stirring constantly, then simmer, stirring, 3 minutes. Cool filling completely, stirring occasionally.
- Make rum syrup:
- Bring water and sugar to a boil in a small heavy saucepan, stirring until sugar is dissolved. Remove from heat and stir in rum. Transfer to a small bowl and chill until ready to use.
- Assemble cake:
- Trim edges of cakes if necessary and cut each horizontally in half with a long serrated knife to form a total of 4 thin layers. Put 1 cake layer, cut side up, on a cake plate and brush top with some rum syrup, then spread half of pineapple filling over it. Top with another cake layer and brush with syrup, then spread with about 2/3 cup butter cream. Top with a third cake layer and brush with syrup, then spread remaining pineapple over it. Top with fourth layer, cut side down, and brush with remaining syrup. Frost sides and top of cake with remaining butter cream, then coat with coconut.
COCONUT PINEAPPLE CAKE
This is a very moist and dense cake. I made this for a recent picnic. It is best when chilled and cut ahead of time to serve as bars. Recipe is from Taste of Home.
Provided by CookingONTheSide
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In large mixing bowl, beat the eggs, sugar and vanilla until fluffy.
- Combine the flour, baking soda, baking powder and salt; add to egg mixture alternately with pineapple.
- Stir in walnuts.
- Pour into greased 13-inch by 9-inch by 2-inch baking pan.
- Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack.
- In small mixing bowl, beat the cream cheese, butter and confectioners' sugar until smooth.
- Frost cake.
- Sprinkle with coconut.
- Store in the refrigerator.
Nutrition Facts : Calories 504.6, Fat 19.5, SaturatedFat 10.5, Cholesterol 76.4, Sodium 295.7, Carbohydrate 79.4, Fiber 1.4, Sugar 61.4, Protein 5.8
COCONUT PINEAPPLE
Provided by Food Network
Time 2m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Blend 10 to 15 seconds and serve.
PINEAPPLE COCONUT CAKE
Make a Pineapple Coconut Cake for your next big day. Our Pineapple Coconut Cake is frosted with an amazing mix of vanilla pudding, pineapple and coconut.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving juice. Add enough water to juice to measure 1-1/3 cups. Prepare cake batter and bake in 13x9-inch pan sprayed with cooking spray as directed on package, substituting the juice mixture for the water and 1-1/2 cups COOL WHIP for the oil. Cool cake completely on wire rack.
- Beat cream cheese in large bowl with mixer until creamy. Add pudding mixes and milk; beat until blended. Stir in pineapple. Spread pudding mixture over cake.
- Top with remaining COOL WHIP, nuts and coconut just before serving.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
COCONUT-PINEAPPLE CAKE WITH CREAM CHEESE FROSTING
This recipe was submitted to a Southern Living recipe contest and won Dessert of the Year. It graces the cover of the 20th anniversary edition of the SL Annual Recipes Cookbook. It's a beautiful and delicious cake. We made it for Easter last year, and the family prounounced that it will be our traditional Easter cake from that moment on. Southern U.S. region, of course.
Provided by PanNan
Categories Dessert
Time 1h15m
Yield 1 3layer 9inch cake
Number Of Ingredients 16
Steps:
- Grease three 9" round cake pans, and line bottoms with parchment paper.
- Drain pineapple, reserving 3/4 cup juice.
- Remove 1/4 cup of the juice for the Cream Cheese Frosting.
- Reserve the pineapple for the Pineapple Filling.
- Beat butter at medium speed with a mixer until creamy; gradually add sugar, beating well.
- Add eggs, one at a time, beating until blended after each addition.
- Combine 1/2 cup reserved pineapple juice and 7-Up.
- Add flour to butter mixture alternately with juice mixture, beginning and ending with flour.
- Beat at low speed until blended after each addition.
- Stir in extracts.
- Pour 1/3 of batter into each of the prepared cake pans.
- Bake at 350 for 25- 30 minutes or until a wooden pick inserted in center comes out clean.
- Remove from pans immediately; cool on wire racks.
- Meanwhile make Pineapple Filling.
- Stir together sugar and cornstarch in a saucepan.
- Stir in pineapple and water.
- Cook over low heat, stirring occasionally, 15 minutes or until very thick.
- Cool.
- When cake is cool, make Cream Cheese Frosting.
- Beat butter and cream cheese at medium speed with an electric mixer until blended.
- Gradually add powdered sugar, vanilla, and enough pineapple juice to make frosting a good spreading consistency, mixing well.
- When cake has cooled, stack cake layers, spreading 3/4 cup Pineapple Filling between each layer, and spreading remaining filling on top of cake, spreading to within 1/2" of edges.
- Spread Cream Cheese Frosting on sides of cake, and pipe a border around the top 1/2" edge, or just spread some of the frosting around the edge.
- Sprinkle coconut on sides and border, coating the Cream Cheese Frosting.
PINEAPPLE-COCONUT CAKE
Like a pineapple upside-down cake, infused with the flavors of coconut and a caramel topping. Canned pineapple keeps it very soft, moist, and not too sweet.
Provided by ChellieBella
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h10m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Separate pineapple rings and juice. Chop enough rings to fill a 1/4 cup measure. Pour 1/4 cup juice into a small bowl. Set aside remaining rings.
- Melt butter for caramel in a small saucepan. Add brown sugar, whipped topping, and vanilla extract. Whisk until smooth and bring to a boil. Pour caramel into a 9-inch round glass cake pan, coating the bottom evenly. Arrange pineapple rings over top, slicing them if desired. Set aside.
- Sift flour, baking powder, and salt together into a bowl.
- Cream sugar and butter together in another bowl. Gradually add flour mixture and mix until it resembles a coarse pastry dough. Add eggs; mix thoroughly. Stir in coconut milk, pineapple chunks and reserved juice, and vanilla extract. Stir in grated coconut. Carefully pour batter over the glazed pan.
- Place the cake pan on top of a baking sheet and bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
Nutrition Facts : Calories 438.4 calories, Carbohydrate 60.5 g, Cholesterol 73.8 mg, Fat 20.5 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 14 g, Sodium 187.1 mg, Sugar 39.4 g
PINEAPPLE COCONUT UPSIDE-DOWN CAKE
This recipe is one of my favorites! The tropical flavors remind me of being on vacation with my family in the Caribbean-I have so many fun memories. -Stephanie Pichelli, Toronto, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 458 calories, Fat 22g fat (17g saturated fat), Cholesterol 61mg cholesterol, Sodium 262mg sodium, Carbohydrate 59g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.
COCONUT-GINGER PINEAPPLE UPSIDE-DOWN CAKE
From Cook's Illustrated, September 2004. A 9-inch cake pan with sides that are at least 2 inches high is recommended. For a cake with a light tender crumb, it is important to cream the butter and sugar well and to have the eggs at room temperature.
Provided by swissms
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Lightly spray 9-inch round, 2-inch deep cake pan with nonstick cooking spray; set aside.
- Pineapple topping:
- Combine pineapple, brown sugar, and ginger in 10-inch skillet; cook over medium heat, stirring occasionally during first 5 minutes, until pineapple is translucent and has light brown hue, 15 to 18 minutes. Empty fruit and juices into mesh strainer or colander set over medium bowl. Return juices to skillet, leaving pineapple in strainer (you should have about 2 cups cooked fruit). Simmer juices over medium heat until thickened, beginning to darken, and mixture forms large bubbles, 6 to 8 minutes, adding any more juices released by fruit to skillet after about 4 minutes. Off heat, whisk in butter and vanilla; pour caramel mixture into prepared cake pan. Set aside while preparing cake. (Pineapple will continue to release liquid as it sits; do not add this liquid to already-reduced juice mixture.).
- Cake:
- Adjust oven rack to lower-middle position and heat oven to 350 degrees. Whisk flour, baking powder, and salt in medium bowl; set aside.
- In bowl of standing mixer fitted with flat beater, cream butter, sugar and coconut at medium-high speed until light and fluffy, 3 to 4 minutes. Reduce speed to medium, add vanilla, and beat to combine; one at a time, add whole eggs then egg white, beating well and scraping down bowl after each addition. Reduce speed to low; add about one-third of flour mixture and beat until incorporated. Add half of coconut milk and beat until incorporated; repeat, adding half of remaining flour mixture and remaining coconut milk, and finish with remaining flour. Give final stir with rubber spatula, scraping bottom and sides of bowl to ensure that batter is combined. Batter will be thick.
- Working quickly, distribute cooked pineapple in cake pan in even layer, gently pressing fruit into caramel. Using rubber spatula, drop mounds of batter over fruit, then spread batter over fruit and to sides of pan. Tap pan lightly against work surface to release any air bubbles. Bake until cake is golden brown and toothpick inserted into center of cake comes out clean, 45 to 50 minutes. Cool 10 minutes on wire rack, then place inverted serving platter over cake pan. Invert cake pan and platter together; lift off cake pan. Cool to room temperature, about 2 hours; then cut into pieces and serve.
PINEAPPLE COCONUT COFFEE CAKE
Because this recipe makes 2 coffee cakes, you could freeze one for later. They also make great gifts! From Southern Living Magazine.
Provided by Loves2Teach
Categories Breads
Time 1h
Yield 2 Cakes, 16 serving(s)
Number Of Ingredients 14
Steps:
- Drain pineapple, reserving 2 tablespoons of juice, set pineapple and reserved juice aside.
- Beat butter at a medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well.
- Add eggs, one at a time, beating after each addition.
- Combine flour and next 3 ingredients; gradually add to butter mixture, beating well.
- Stir in 1 1/2 cups drained pineapple, 3 1/2 oz can coconut, 1 cup pecans, and vanilla.
- Spoon batter into 2 greased and floured 8-inch cake pans.
- Bake at 350°F for 35-40 minutes or until a wooden pick inserted in the center comes out clean.
- Cool in pans on wire racks for 10 minutes.
- Stir together powdered sugar, remaining pineapple, reserved juice, remaining chopped pecans, and 1/4 cup coconut.
- Spread evenly over cakes. Broil 5 1/2 inches from heat for 3-4 minutes, or until lightly browned and bubbly.
- Cool completely in pans on wire racks.
Nutrition Facts : Calories 430.2, Fat 15.4, SaturatedFat 4.2, Cholesterol 26.4, Sodium 239.6, Carbohydrate 71.9, Fiber 2.3, Sugar 54.4, Protein 4.2
PINEAPPLE PARADISE CAKE WITH COCONUT CREAM FROSTING
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
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.
GOOEY COCONUT PINEAPPLE BUTTER CAKE
This is spinoff of Paula Deen's Gooey Butter Cake. This is very rich and a little goes a long way. I have had her gooey cake from QVC and it is very good. You can't eat much.
Provided by mightyro_cooking4u
Categories Dessert
Time 1h10m
Yield 20-24 squares
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2-inch baking pan.
- For the cake: In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into bottom of prepared pan and set aside.
- For filling: Still using an electric mixer, beat the cream cheese until smooth. Beat in the eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce the speed and slowly pour in butter. Mix well. Fold in coconut and pineapple.
- Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes.
- Don't be afraid to make a judgement call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point.
- Remove from oven and allow to cool completely. Cut into squares.
Nutrition Facts : Calories 367.1, Fat 18.1, SaturatedFat 10.1, Cholesterol 69.1, Sodium 225.3, Carbohydrate 49.4, Fiber 0.7, Sugar 39.2, Protein 3.3
COCONUT CAKE WITH CRUSHED PINEAPPLE
Find a yummy combination of coconut and crushed pineapple in this tender, moist cake, with more crushed pineapple in the filling. Coconut and pineapple tidbits or slices are the garnish on top of a sweet buttercream frosting. Cover and refrigerate to store.
Provided by Bibi
Categories Desserts Cakes Coconut Cake Recipes
Time 2h10m
Yield 12
Number Of Ingredients 19
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.
Nutrition Facts : Calories 807.1 calories, Carbohydrate 112.5 g, Cholesterol 135.5 mg, Fat 38.7 g, Fiber 2.6 g, Protein 6.2 g, SaturatedFat 25 g, Sodium 540.2 mg, Sugar 84.9 g
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