Coconut Pineapple Loaf Cake Food

COCONUT PINEAPPLE LOAF CAKE

Steps:

• Preheat oven to 180°C/375°F. Grease 9 x 5 inch loaf pan and set aside.
• In a mixing bowl, whisk together the flour, salt, baking powder and baking soda. Set aside after it has been mixed together.
• In a separate mixing bowl, whisk together the eggs, sugar, oil and vanilla extract. Once the mixture is smooth, whisk in the coconut milk, shredded coconut and pineapple chunks.
• Gradually whisk in the flour mixture.
• Once the wet and dry ingredients have been mixed together, pour the batter into the pan top with additional shredded coconut then cover with foil and bake for 40-50 minute or until a toothpick inserted in comes out clean.
• Once the cake has done baking, let it cool for at least 10-15 minutes.

COCONUT-PINEAPPLE LOAF CAKE

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.

COCONUT PINEAPPLE LOAF CAKE

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.

PINEAPPLE-COCONUT CAKE

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.

PINEAPPLE LOAF CAKE

Steps:

• In a small bowl, beat the egg, sugar and vanilla. Combine the flour, cinnamon, baking soda and nutmeg; add to egg mixture alternately with pineapple. Beat just until combined., Pour into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Spread over top and sides of cake; sprinkle with walnuts.

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 CAKE

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.

PINEAPPLE COCONUT FRUITCAKE

Steps:

• Preheat oven to 300*. Grease and flour (3) 8" x 4" loaf pans.
• Mix fruits, nuts and coconut; set aside.
• Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each. Stir in the pineapple juice.
• Combine the flour, baking powder and salt. Add this to the creamed butter-sugar mixture.
• Fold in the combined fruits, nuts & coconut.
• Spoon into three (3) greased and floured 8" x 4" loaf pans.
• Bake @ 300* for 1 1/2 hours.
• Cool, wrap and store two weeks to mellow.

PINEAPPLE COCONUT UPSIDE-DOWN CAKE

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.

COCONUT PINEAPPLE CAKE

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.

COCONUT PINEAPPLE CAKE - JASEYSCRAZYDAISY

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.

COCONUT CAKE WITH PINEAPPLE FILLING

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.

EASY PINEAPPLE COCONUT CAKE

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.

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.