Coconut Pineapple Loaf Cake Food

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COCONUT-PINEAPPLE LOAF CAKE



Coconut-Pineapple Loaf Cake image

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

1 1/2 cups sweetened shredded coconut
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3 large eggs
1 cup sour cream
1 can (20 ounces) pineapple chunks in juice, drained well

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

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

COCONUT PINEAPPLE CAKE



Coconut Pineapple Cake image

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

2 eggs
2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 can (20 ounces) crushed pineapple, undrained
1/2 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2 cups confectioners' sugar
1/2 cup sweetened shredded coconut

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.

COCONUT CAKE WITH PINEAPPLE FILLING



Coconut Cake with Pineapple Filling image

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

1 cup white sugar
½ cup unsalted butter, softened
2 large eggs
2 teaspoons clear vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ cup coconut milk
¾ cup crushed pineapple with juice
2 tablespoons cornstarch
3 ¾ cups confectioners' sugar
¾ cup shortening
1 teaspoon clear vanilla extract
⅓ cup coconut milk, or as needed
1 ½ cups flaked coconut, or to taste

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

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 :

COCONUT PINEAPPLE LOAF CAKE



Coconut Pineapple Loaf Cake image

Make and share this Coconut Pineapple Loaf Cake recipe from Food.com.

Provided by Kerena

Categories     Dessert

Time 1h40m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 9

1 1/2 cups sweetened flaked coconut
1/2 cup unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, spooned and leveled, plus more for pan
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3 large eggs
1 cup sour cream
1 (20 ounce) can pineapple chunks in juice, drained well

Steps:

  • Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6-10 minutes; set aside. Butter and flour a 9 x 5" loaf pan; set aside. In a medium bowl, whisk together flour, baking soda and salt; set aside.
  • Using 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 3 parts and sour cream in 2, beginning with the flour mixture. Mix just until combined (do not overmix).
  • Using rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan and smooth top; sprinkle wiht remaining coconut. Bake until a toothpick inserted into center comes out clean, 65-70 minutes (cover pan halfway thorugh). Let cake cool in pan 15 minutes. Remove from pan and transfer to a wire rack to cool completely. To store, keep at room temperature, wrapped in plastic for up to 2 days.

Nutrition Facts : Calories 402.2, Fat 20.7, SaturatedFat 13.7, Cholesterol 98, Sodium 251.1, Carbohydrate 51, Fiber 1.6, Sugar 34.4, Protein 5.3

COCONUT PINEAPPLE CAKE - JASEYSCRAZYDAISY



Coconut Pineapple Cake - Jaseyscrazydaisy image

I found this on Jasey's Crazy Daisy Blog....glad I did. This is a terrific cake that is super moist and doesn't call for vegetable oil but, coconut milk. This stored in the fridge and frosted with the whipped cream frosting lasted a whole week without the frosting separating or becoming soggy. At no point was this a soggy cake. Definately give this one a try!!

Provided by Johnsdeere

Categories     Dessert

Time 45m

Yield 16 slices, 16 serving(s)

Number Of Ingredients 13

1 pudding, included white, yellow or 1 golden butter
3 eggs
1 (14 ounce) can coconut milk, not cream of coconut
1/2 cup sweetened coconut, flaked
1 (8 ounce) can crushed pineapple, drained, juice reserved for glaze
1 1/2 cups milk or 1 1/2 cups less depending on pienapple juice
reserved pineapple juice
1/2 cup sugar
1/2 cup sweetened coconut
1 pint heavy whipping cream
1/3 cup sugar
1/2 teaspoon vanilla, Use 1 teaspoon if you like more
coconut, for dusting

Steps:

  • Prepare pans. If using two 9 inch cicle pans grease them, add a layer of traced parchment paper, then grease and flour. If using a 9x13 inch pan, spray the bottom with cooking spray.
  • In a large bowl, beat cake mix, eggs, and coconut milk with mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping occasionally. Stir in coconut and pineapple. Pour into pans.
  • Bake as directed per pan size on box. Don't overbake.
  • Cool 15 minutes.
  • While cake is cooling add enough milk to reserved pineapple juice to make 1 1/2 cups.
  • Combine pineapple milk mixture, sugar, and 1/2 cup coconut in a saucepan. Bring to a boil, reduce heat, and simmer for 1 minute.
  • Poke holes into cake using a fork, straw, or even a kabob stick.
  • Carefully spoon evenly over warm cake allowing liquid to soak into holes.
  • Put cake into the fridge to cool completely.
  • Frosting:.
  • Beat heavy whipping cream, 1/3 cup sugar, and 1/2 teaspoon vanilla until soft peaks form. (If making a layer cake, you may want to beat it just a little extra so that it sticks to the sides of the cake. You can also spread a little of this prepared cream between layers.
  • Frost cake with prepared whipped cream. Cover cake with remining coconut.
  • Keep and store in refrigerator until ready to serve.

Nutrition Facts : Calories 296.6, Fat 18.5, SaturatedFat 13.1, Cholesterol 78.8, Sodium 60.5, Carbohydrate 31.1, Fiber 0.7, Sugar 27.8, Protein 3.1

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