PINEAPPLE-COCONUT ANGEL FOOD CAKE
I found this recipe at a local paper and adapted it to suit my family's tastes. A friend who doesn't cook much took this cake to a family gathering, and they thought she was an overnight gourmet! -Donna Quinn of Salem, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 178 calories, Fat 4g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 254mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 4g protein.
PINEAPPLE COCONUT DESSERT
Make and share this Pineapple Coconut Dessert recipe from Food.com.
Provided by BrendaM
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350ºF.
- Pour pineapple into buttered 9-inch square cake pan; sprinkle with coconut.
- Spread dry cake mix evenly over coconut and pour butter over all.
- Bake for 20 to 25 minutes or until lightly browned.
- Serve with whipped cream.
Nutrition Facts : Calories 492.1, Fat 25.5, SaturatedFat 14.4, Cholesterol 30.5, Sodium 519.1, Carbohydrate 64.5, Fiber 2.9, Sugar 46.6, Protein 4.1
COCONUT PINEAPPLE
Provided by Food Network
Time 2m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Blend 10 to 15 seconds and serve.
PINEAPPLE-COCONUT FROZEN DESSERT
Make and share this Pineapple-Coconut Frozen Dessert recipe from Food.com.
Provided by carolinafan
Categories Frozen Desserts
Time 8h25m
Yield 15 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 473.9, Fat 31.5, SaturatedFat 21.3, Cholesterol 50, Sodium 185.7, Carbohydrate 44.5, Fiber 1.4, Sugar 33.5, Protein 5.8
COCONUT CAKE WITH CRUSHED PINEAPPLE
Find a yummy combination of coconut and crushed pineapple in this tender, moist cake, with more crushed pineapple in the filling. Coconut and pineapple tidbits or slices are the garnish on top of a sweet buttercream frosting. Cover and refrigerate to store.
Provided by Bibi
Categories Desserts Cakes Coconut Cake Recipes
Time 2h10m
Yield 12
Number Of Ingredients 19
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.
Nutrition Facts : Calories 807.1 calories, Carbohydrate 112.5 g, Cholesterol 135.5 mg, Fat 38.7 g, Fiber 2.6 g, Protein 6.2 g, SaturatedFat 25 g, Sodium 540.2 mg, Sugar 84.9 g
CARAMELIZED PINEAPPLE SUNDAES WITH COCONUT
This dessert treat uses fat-free vanilla frozen yogurt, but you could substitute vanilla ice cream if you prefer. The flavors of coconut and the carmelized pineapple create a delicious topping. This is best when fresh pineapple is used. Sometimes you can find already peeled and cored pineapple in the produce department. From Food & Wine.
Provided by LifeIsGood
Categories Dessert
Time 30m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Light a grill.
- Brush the pineapple rings with the oil.
- Grill over medium-high heat, turning occasionally, until the pineapple rings are lightly charred and softened, about 8 minutes.
- Transfer the rings to a work surface to cut them into bite-size pieces.
- In a medium skillet, toast the coconut over medium heat until golden, about 2 minutes.
- Transfer the coconut to a plate to cool.
- Scoop the frozen yogurt (or ice cream) into sundae glasses or bowls.
- Top with the grilled pineapple, sprinkle with the toasted coconut, and garnish with mint sprigs (if using) and serve right away.
- Enjoy!
PINEAPPLE COCONUT COOKIES
It's that time of the year again, when your kitchen smells like fresh-baked cookies all season long. When there is pineapple and coconut involved, you know it's good. These are my favorite. I originally got the recipe from foodnework.com but I made a few changes. And a batch goes a long way (you'll like that) ;) Enjoy!
Provided by Kitty Kat Cook
Categories Dessert
Time 2h17m
Yield 30-40 serving(s)
Number Of Ingredients 10
Steps:
- Soften butter at room temperature.
- Preheat oven to 400 degrees F.
- Shred pineapple chunks into smaller bits.
- Cream butter and sugar until smooth.
- Add eggs 1 at a time until mixture is fluffy.
- Beat in coconut extract.
- Add water.
- Add the pineapple and coconut.
- In a separate bowl sift together the flour, baking soda and salt.
- Stir the flour mixture into the butter mixture.
- Form cookie dough into a ball and wrap in plastic.
- Chill for 2 hours.
- Roll dough into by the 1/4 into balls.
- Lightly flatten top.
- Lay balls an inch apart and bake for 7 minutes.
Nutrition Facts : Calories 156.2, Fat 8.4, SaturatedFat 5.6, Cholesterol 30.4, Sodium 129.5, Carbohydrate 19, Fiber 0.8, Sugar 10.5, Protein 1.8
COCONUT PINEAPPLE CAKE
This is a very moist and dense cake. I made this for a recent picnic. It is best when chilled and cut ahead of time to serve as bars. Recipe is from Taste of Home.
Provided by CookingONTheSide
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 504.6, Fat 19.5, SaturatedFat 10.5, Cholesterol 76.4, Sodium 295.7, Carbohydrate 79.4, Fiber 1.4, Sugar 61.4, Protein 5.8
PINEAPPLE-COCONUT SQUARES
Make and share this Pineapple-Coconut Squares recipe from Food.com.
Provided by Diana Adcock
Categories Bar Cookie
Time 45m
Yield 25 bars
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Place pineapple in a strainer over a bowl.
- Reserve juice for another use.
- In a medium bowl beat the butter and sugar together until well blended.
- Stir in flour and salt until combined.
- Press into an ungreased 8 inch square baking pan.
- Press pineapple with a spoon to remove the remaining juice.
- Sprinkle pineapple evenly over crust.
- In a medium bowl beat the egg with brown sugar, coconut, vanilla and salt.
- Gently spread coconut mixture over pineapple, keeping pineapple in place as best as you can.
- Bake for 35 minutes or until topping is golden brown.
- Remove from oven and cool completely on a wire rack.
- Cut into squares.
Nutrition Facts : Calories 132, Fat 6.5, SaturatedFat 4.2, Cholesterol 23.1, Sodium 97.1, Carbohydrate 17.7, Fiber 0.4, Sugar 11.7, Protein 1.2
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