Pineapple Coconut Coffee Cake Food

COCONUT COFFEE CAKE

Steps:

• In a large mixing bowl combine the cake mix, soup, water, eggs, and lemon rind. Beat until blended.
• Stir in 1 cup of coconut, pineapple, and nuts. Spread the batter evenly in a greased and floured 9x13-inch pan.
• In another bowl, cut butter into the flour until crumbly. Stir in sugar and the remaining coconut. Sprinkle over the batter.
• Bake in a 350 oven for 50 minutes or until done.

PINEAPPLE COFFEE CAKE

Steps:

• Drain pineapple, reserving juice. Set pineapple aside. In a large bowl, combine the flour, sugar, baking powder, salt and mace. In a small bowl, combine the egg, oil, milk and reserved pineapple juice. Stir into dry ingredients just until moistened., Transfer to a greased 9-in. round baking pan. In a small bowl, beat butter and honey until well blended. Fold in the cornflakes, coconut and reserved pineapple. Gently spread over batter., Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack.

PINEAPPLE COCONUT COFFEE CAKE

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.

COCONUT BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray a Bundt pan with nonstick baking spray and dust with flour.
• In a small bowl, whisk together the flour, salt, and baking powder.
• In a large bowl, using a hand mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time. Once incorporated, add the extracts. Stir in the coconut milk and beat until combined. Slowly beat in the dry ingredients until the mixture is smooth.
• Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 1 hour 10 minutes. Cool cake 5 minutes before turning it out onto a rack. Let cool completely on the rack.
• Once the cake has cooled, ladle the glaze over the cake, and top with flaked coconut. Let glaze set before serving. Transfer the cake to a platter or serving dish and slice.
• In a mixing bowl, whisk the powdered sugar and the pineapple juice together until smooth.

CRUSHED PINEAPPLE COFFEE CAKE

Steps:

• Cream sugar with butter.
• Sift flour and baking powder.
• Add to creamed mixture alternately with egg/milk mixture. (place egg in cup and add milk to make 1 cup).
• Spread in 9x13 pan.
• Cover with well-drained pineapple.
• Mix topping ingredients till crumbly and sprinkle over pineapple.
• Bake at 350° for 1 hour.

PINEAPPLE COCONUT YEAST COFFEECAKE

Steps:

• 1. In an 8-inch square baking pan; melt the margarine, spread brown sugar evenly over margarine, then sprinkle coconut and then pineapple tidbits. In a saucepan scald the milk and stir in granulated sugar, salt and shorting; set aside to cool to lukewarm. Sprinkle the yeast over the warm water and stir until it dissolves. Stir into milk mixture and add the egg, vanilla and flour. Stir until blended, about 1 minute. Turn batter into the baking pan over pineapple. Let rise in warm place,until double in bulk, out of draft, for about 1 hour and 15 minutes. Bake in 375^ oven for 35 minutes Turn out of pan immediately. Serve warm with whipped cream or ice cream or plain for breakfast.

BANANA, PINEAPPLE AND COCONUT CAKE

Steps:

• Preheat oven to 350°F Grease and flour fluted or tube pan.
• Cream butter and sugar. Add eggs, flour, baking powder, baking soda, coconut milk and cinnamon .
• Stir in pineapple and bananas and mix well with a wooden spoon. Pour into prepared pan.
• Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
• Cool cake in pan for 10 minutes, then turn out onto wire rack to cool completely. Drizzle condensed milk and serve.

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 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 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.

PINEAPPLE BANANA COFFEE CAKE

Steps:

• 1. Preheat oven to 350ºF. Grease bottom only of 8- or 9-inch square pan. In medium bowl, stir quick bread mix, water, oil and eggs until well blended (batter may be slightly lumpy). Gently stir in 1/3 cup of the pineapple and 1/4 cup coconut. Spread in pan.
• 2. Bake 8-inch pan 35 to 40 minutes, 9-inch pan 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• 3. In small bowl, mix all glaze ingredients until smooth and spreadable. Spread glaze over coffee cake. Sprinkle with 2 tablespoons coconut.

PECAN PINEAPPLE COFFEE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
• Combine flour, white sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt in a bowl. Whisk egg, yogurt, canola oil, and vanilla extract in another bowl until smooth. Stir flour mixture into egg mixture until just blended. Add 1/3 cup reserved pineapple juice and fold in pineapple tidbits until batter is just mixed; pour into prepared baking dish.
• Stir pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm or completely cool.

PINEAPPLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees, and coat an 8 inch square baking pan with cooking spray.
• Whisk both flours, 1/2 cup sugar, baking powder, baking soda, and salt in a medium bowl.
• Whisk egg, yogurt, oil, and vanilla in a large bowl until smooth.
• Add ingredients from step 2 and stir with spatula until blended (Do Not Overmix).
• Fold in pineapple, and scrape batter into prepared pan.
• Combine pecans and remaining 2 tablespoons sugar in a small bowl, and sprinkle over batter.
• Bake cake until the top is golden brown, and a toothpick inserted comes out clean(50-55 minutes.).
• Let cool in pan on a wire rack for 20 minutes.
• Cut into squares and serve warm.