Pineapple Coconut Surprise Cake Food

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.

PINEAPPLE/COCONUT UPSIDE DOWN CAKE - SKILLET PAN

Steps:

• Method:.
• Heat 10 in cast iron skillet.
• Add butter and brown sugar, stir till bubbly, add lemon juice and stir till smooth.
• Place your pineapple rings or other fruit evenly over the top. Let sit and cool while making the batter.
• In a large bowl: Mix eggs, buttermilk, oil and vanilla.
• Dry ingredients: Sift together, flour, sugar, baking powder, baking soda, salt, and nutmeg.
• Add the dry ingredients to the wet all at once. Whisk till smooth add the coconut mix well.
• Carefully pour or ladle batter over the fruit.
• Bake at 350 F for 30 to 35 minutes.
• Cool in skillet for 30 minutes then run a knife around the edge and flip it onto a flat plate.
• Serve either warm or at room tempreature with whipped topping.

CHERYL'S DECADENT PINEAPPLE, PUDDING, COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees.
• Prepare at 13 x 9 x 2 inch baking dish with baking spray.
• Prepare the cake mix as directed on the box.
• Pour into the prepared baking dish and bake for approximately 32 minutes, or until a toothpick inserted comes out clean.
• Meanwhile, pour the pineapple along with its juice into a saucepan along with the 1 cup of sugar. Bring this mixture to a boil over medium heat while stirring constantly. Remove from heat and allow it to slightly cool.
• When the cake is done, remove it from the oven and pierce holes into the cake using the prongs of a fork. Pour the pineapple mixture over the hot cake and set it aside.
• Prepare the instant pudding according to the package directions. Spread the pudding over the cake/pineapple and refrigerate until it is thoroughly chilled.
• Whip the heavy whipping cream with the 1/2 cup sugar until it is stiff. Cover the top of the cake with the whipped cream.
• Sprinkle the coconut on top.
• Share with others and enjoy!