Coconut Pineapple Cupcake Food

COCONUT CAKE WITH PINEAPPLE FILLING

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 CUPCAKE RECIPE

Steps:

• Heat oven to 350°F.
• Beat first 4 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
• Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Add COOL WHIP to frosting in medium bowl; stir just until blended. Spread onto cupcakes. Garnish with coconut.

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 CAKE

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.

COCONUT PINEAPPLE CAKE

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 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.

COCONUT PINEAPPLE CAKE

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.

PINEAPPLE COCONUT ANGEL FOOD CUPCAKES

Steps:

• 1. Directions for cupcakes :
• 2. Preheat oven to 375° , Place paper cupcake liners into cupcake pans.
• 3. Combine the angel food cake mix ( the mix only) and crushed pineapple in syrup until mixed.
• 4. Fill the cupcake liners 3/4 full. Bake for 12-14 minutes or until cupcakes are golden brown. Cool completely before frosting.
• 5. Directions for frosting :
• 6. Combine the whipped cream , crushed pineapple and toasted coconut and stir to combine. Frost the cooled cupcakes with the frosting.