PINEAPPLE COCONUT BUNDT CAKE
Pineapple Coconut Bundt Cake is the perfect summer dessert! Rich pound cake full of tropical flavor with crushed pineapple, shredded coconut and more.
Provided by Sabrina Snyder
Categories Dessert
Time 1h35m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and spray an angel food pan with baking spray.
- Sift together the flour, baking powder, baking soda, and salt.
- To your stand mixer add the butter and sugar on medium speed until lightened in color and fluffy, about 3 minutes.
- Add in the eggs one at a time, then add the vanilla extract.
- Alternate flour and sour cream until just combined.
- Stir in the pineapple and 1 1/2 cups of coconut and pour batter into angel food cake pan.
- Sprinkle remaining coconut shreds on top of the batter and bake 50-55 minutes.
- Let cake cool 20 minutes before removing from pan.
Nutrition Facts : Calories 406 kcal, Carbohydrate 54 g, Protein 5 g, Fat 20 g, SaturatedFat 13 g, Cholesterol 79 mg, Sodium 239 mg, Fiber 2 g, Sugar 35 g, ServingSize 1 serving
PINEAPPLE,MACADAMIA AND COCONUT CAKE
Make and share this Pineapple,macadamia and Coconut Cake recipe from Food.com.
Provided by katew
Categories Dessert
Time 55m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Beat sugar and eggs until thick and creamy.
- Mix nuts and pineapple together.
- Add to egg and sugar mixture.
- Add flour and beat well.
- Grease and flour a ring tin.
- Spoon in mixture, sprinkle with coconut.
- Bake 180 C for 40 - 45 minutes till golden.
- Frost if desired.
PINEAPPLE MACADAMIA POUND CAKE
This rich pound cake has a real taste of Hawaii in it! This tastes great with a scoop of coconut ice cream on it.
Provided by Hey Jude
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine dried pineapple and boiling water in a small bowl; let stand 15 minutes; drain thoroughly and blot dry.
- If pineapple pieces are large, cut them into 1/2-inch pieces.
- Heat oven to 325°.
- Sift together flour, baking powder and salt; set aside.
- Beat butter and sugar with an electric mixer on high speed until light, 3 minutes; add eggs one at a time, mixing well after each addition; reduce mixer to low speed; add milk, rum, and vanilla; add flour mixture, mix just until combined; fold in pineapple and nuts with a spatula.
- Grease and flour an 8 1/2" x 4 1'2" loaf pan; transfer batter to pan; bake until a wooden pick inserted in the center comes out clean, about 1 1/2 hours.
- Cool in the pan 10 minutes; loosen cake from the sides of the pan with a flexible knife; invert onto a wire rack and cool completely before slicing.
Nutrition Facts : Calories 328, Fat 19.6, SaturatedFat 8.9, Cholesterol 84.8, Sodium 88.7, Carbohydrate 34.6, Fiber 1.1, Sugar 21.4, Protein 4.3
PINEAPPLE POUND CAKE
Us Southern girls LOVE a pound cake more than almost anything. I got this recipe from a lady I attend church with and my ex was determined to get the recipe when we divorced. Let's just say that I think he's still looking for it as he discovered I was more of a favorite than he was because she wouldn't let him have it!
Provided by Sherrybeth
Categories Dessert
Time 1h30m
Yield 1 10 inch cake
Number Of Ingredients 9
Steps:
- Cream sugar, shortening and butter.
- Add eggs, one at at time, blending well after each addition.
- Add baking powder to the flour and mix into the batter 1/2 cup at a time mixing well after each addition.
- Add milk, vanilla and pineapple with juice to batter and blend well.
- Pour the batter into a well greased and floured 10 inch tube pan.
- Place in a cold oven; set oven to 325 degrees and bake for 1 1/2 hours or until done.
Nutrition Facts : Calories 6001.4, Fat 229.2, SaturatedFat 95.3, Cholesterol 1368.6, Sodium 1645.1, Carbohydrate 922.1, Fiber 11.6, Sugar 628.5, Protein 80.2
GLAZED PINEAPPLE POUND CAKE
This pound cake calls for an unusual technique of putting the cake batter into a cold oven..but fret not the end result is a beautiful, dense and very moist cake!From Kitchen to Kitchen-The Houston Chronicle. Hope you enjoy.
Provided by Peggy Lynn
Categories Dessert
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- For the Cake:.
- Grease and flour a 10-inch tube pan.
- Cream shortening, butter and sugar in a mixer until light and fluffy (at least 3 minutes).
- Add eggs, one at a time, beating well after each addition.
- Sift together flour and baking powder, then add to creamed mixture alternately with milk and vanilla, beginning and ending with the dry ingredients.
- Stir in the pineapple.
- Pour batter into the prepared pan.
- Place in a cold oven.
- Set the temperature at 325° and bake for one hour and fifteen minutes or until a toothpick inserted in the center of the cake comes out clean.
- While cake is baking prepare the Pineapple Glaze.
- Cool the cake ten to fifteen minutes in the pan, then turn it out onto a cake plate.
- Drizzle with the Pineapple Glaze.
- To Make The Glaze:.
- Mix the butter and powdered sugar until smooth.
- Stir in the Pineapple.
Nutrition Facts : Calories 789, Fat 36.9, SaturatedFat 18.3, Cholesterol 188.8, Sodium 246.2, Carbohydrate 109.1, Fiber 1.4, Sugar 79.3, Protein 8.3
PINEAPPLE COCONUT COFFEE CAKE
Because this recipe makes 2 coffee cakes, you could freeze one for later. They also make great gifts! From Southern Living Magazine.
Provided by Loves2Teach
Categories Breads
Time 1h
Yield 2 Cakes, 16 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 430.2, Fat 15.4, SaturatedFat 4.2, Cholesterol 26.4, Sodium 239.6, Carbohydrate 71.9, Fiber 2.3, Sugar 54.4, Protein 4.2
PINEAPPLE-NUT POUND CAKE
I found this recipe on the box of cake mix years ago. It was one of those recipes that you are always finding on a slip of paper, or you find that coconut wrapper with a recipe on it? Come on, you do it too! This is really good! Something about coconut and pineapple! I used a yellow cake, but you could easily go with a white cake; you may have to use a little lemon extract.
Provided by FLUFFSTER
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°.
- Grease and flour 12-cup bundt cake pan.
- Mix coconut, nuts and margarine or butter; sprinkle in pan.
- Drain pineapple thoroughly, reserving syrup.
- Add enough water to syrup to measure 1 1/4 cups.
- Beat cake mix (dry), oil, pineapple liquid and eggs in large mixer bowl on low speed, scraping bowl constantly, until moistened.
- Beat on medium speed, scraping bowl frequently, 2 minutes.
- Pour batter into pan.
- Spoon pineapple evenly over batter.
- Bake until cake springs back when toughed lightly in center, 40 to 45 minutes.
- Cool 10 minutes; invert on wire rack or heatproof serving plate.
- Remove pan; cool completely.
Nutrition Facts : Calories 495.5, Fat 24.9, SaturatedFat 5.2, Cholesterol 71, Sodium 558.4, Carbohydrate 63.1, Fiber 2.4, Sugar 37.3, Protein 7.1
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
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