Frozen Coconut And Roasted Pineapple Cake Food

FROZEN PINEAPPLE TREAT

Steps:

• Slice the pineapple in half lengthwise, leaving the greens attached. Use a paring knife to cut away the fruit and core from both halves of the pineapple, leaving a thin border of fruit intact to make 2 pineapple boats. Cut the fruit into chunks and set aside. Place the pineapple boats in the freezer until you are ready to serve.
• Peel the banana and cut into chunks. Place the pineapple and banana chunks on a parchment-lined baking sheet or dish and freeze until frozen, about 4 hours.
• In the bowl of a food processor, combine the frozen fruit and cream of coconut. Pulse until the mixture forms a thick paste, about 3 minutes. Gradually drizzle in 1/2 cup water, pulsing, until the consistency of soft serve is reached.
• Scoop the soft serve into the frozen pineapple halves and garnish each with maraschino cherries and a small bottle of rum if desired. Serve immediately.

FROZEN COCONUT AND ROASTED PINEAPPLE CAKE

Steps:

• Trim a sheet of acetate to 34-by-3-inches and line the walls of a 10-inch springform pan; set aside.
• Place 2 ounces white chocolate in the top of a double boiler or heatproof bowl set over a saucepan of simmering water; heat just until chocolate melts. Stir in tahini, then stir in cereal, 1/4 cup desiccated coconut, 1/3 lemon zest and salt.
• Place cake, brushed-side down, on a wire rack set over a rimmed baking sheet. Spread cereal-mixture over surface of cake in an even layer. Freeze until set, about 1 hour.
• Carefully invert cake into the prepared springform pan so crunch-side is down. Using an offset spatula, spread cake with 1 cup roasted pineapple puree in an even layer; reserve remaining puree for topping, if desired. Freeze until set, about 1 hour.
• Meanwhile, place gelatin in a small amount of cold water until softened, about 1 minute. Drain and squeeze to remove excess water from gelatin; set aside.
• In a small saucepan, bring coconut milk, remaining 1/2 cup desiccated coconut and lemon zest to a boil over medium-high heat. Remove from heat. Add reserved gelatin, and whisk until dissolved. Strain mixture through a fine sieve set over a bowl with remaining 3 1/4 ounces white chocolate; let stand until chocolate begins to melt. Using a rubber spatula, gently stir from the center of the bowl outward to avoid forming air bubbles. Let cool at room temperature, stirring occasionally, to prevent mixture from setting up (mixture should be thick, but not clumpy).
• Meanwhile, whisk cream until soft peaks form. Place in refrigerator to chill.
• In a mixing bowl, whisk egg whites on medium speed until frothy. Gradually add sugar, and increase speed to high, beating until soft peaks form. Reduce speed to low and gradually add about 1/3 of gelatin mixture, whisking until just combined.
• Gently fold half of egg-white mixture into remaining gelatin mixture. Fold half of the chilled whipped cream into the gelatin mixture. Fold in remaining egg-white mixture, then fold in remaining whipped cream until mousse is thoroughly combined.
• Pour mousse over the cake. Freeze until set, at least 8 hours or up to overnight.
• Once mousse sets, remove ring from springform pan and carefully peel off acetate. If desired, top with coconut flakes, reserved chopped roasted pineapple, and reserved pineapple puree. Return to freezer. Transfer to refrigerator two hours before serving.

PINEAPPLE-COCONUT FROZEN DESSERT

Steps:

• Preheat oven to 350*.
• Grease 13x9x2-inch baking dish; set aside.
• In medium bowl combine flour, 1/2 cup butter and powdered sugar. Firmly press mixture into bottom of prepared pan.
• Bake for 15 to 18 minutes or until lightly browned around edges.
• Meanwhile, for filling in large saucepan melt 1/4 cup butter over medium heat. Stir in coconut and pecans.
• Cook and stir over low heat until coconut is golden. Remove from heat and cool.
• In large mixing bowl beat sweetened condensed milk and cream cheese with electric mixer on medium speed until smooth.
• Fold in dessert topping.
• Spread one half of the cream cheese mixture over the cooled crust.
• Sprinkle with one half of the coconut mixture.
• Spread pineapple over coconut layer.
• Repeat cream cheese and coconut layers.
• Cover and freeze for 8 to 24 hours or until firm.
• Let stand at room temperature for 10 minutes before serving.

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 PARADISE CAKE WITH COCONUT CREAM FROSTING

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.

PINEAPPLE CAKE WITH COCONUT & PECAN

Steps:

• Blend first 6 ingredients in large bowl.
• Pour into greased 9x13 pan.
• Bake 40-45 minutes.
• Remove from oven and poke several holes in cake with handle of wooden spoon.
• In saucepan heat next 4 ingredients.
• Add pecans and coconut; heat 5 more minutes, stirring constantly.
• Spoon topping evenly over cake.