Pineapple Paradise Cake With Coconut Cream Frosting Food

PINEAPPLE CAKE WITH COCONUT FROSTING

Steps:

• Preheat the oven to 350°F. Grease and flour (2) 8-inch or 9-inch round pans. Place the pineapple chunks in a blender or food processor and puree until smooth, without any chunks. In a large mixing bowl, beat the eggs and the sugar until smooth. Stir in the coconut milk, melted butter, and vanilla. Add the flour, baking powder, and salt, stir to combine. Add 1 cup of the pureed pineapple and stir once more.
• Divide the batter between the prepared pans. Bake 35-38 minutes, until a toothpick inserted in the center of the cake comes out clean. Let cool in the pans for 15 minutes, before inverting the cakes over a wire rack. Let the cakes cool completely.
• Place the cream cheese in a large mixing bowl and beat with an electric mixer until smooth. Add half the powdered sugar and beat to combine. Add the remaining sugar and beat again. Add the coconut milk and the vanilla, beat to combine and then taste the frosting. Adjust the sugar as desired, and add a tiny splash of rum, if you would like.
• Place one layer of the cake on a plate, top with 1/3 of the frosting, smoothing it gently across the cake, almost to the edge. Gently place the second cake over the frosting layer. (I like to place the first cake upright and then flip the second cake over, so that the tops are facing in and the bottom is on top providing a nice flat layer.) Scoop the remaining frosting onto the top cake and gently spread it across the cake. Sprinkle with coconut, if desired, and chill in the refrigerator until ready to serve. Enjoy!

COCONUT-PINEAPPLE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Grease three 9" round cake pans, and line bottoms with parchment paper.
• Drain pineapple, reserving 3/4 cup juice.
• Remove 1/4 cup of the juice for the Cream Cheese Frosting.
• Reserve the pineapple for the Pineapple Filling.
• Beat butter at medium speed with a mixer until creamy; gradually add sugar, beating well.
• Add eggs, one at a time, beating until blended after each addition.
• Combine 1/2 cup reserved pineapple juice and 7-Up.
• Add flour to butter mixture alternately with juice mixture, beginning and ending with flour.
• Beat at low speed until blended after each addition.
• Stir in extracts.
• Pour 1/3 of batter into each of the prepared cake pans.
• Bake at 350 for 25- 30 minutes or until a wooden pick inserted in center comes out clean.
• Remove from pans immediately; cool on wire racks.
• Meanwhile make Pineapple Filling.
• Stir together sugar and cornstarch in a saucepan.
• Stir in pineapple and water.
• Cook over low heat, stirring occasionally, 15 minutes or until very thick.
• Cool.
• When cake is cool, make Cream Cheese Frosting.
• Beat butter and cream cheese at medium speed with an electric mixer until blended.
• Gradually add powdered sugar, vanilla, and enough pineapple juice to make frosting a good spreading consistency, mixing well.
• When cake has cooled, stack cake layers, spreading 3/4 cup Pineapple Filling between each layer, and spreading remaining filling on top of cake, spreading to within 1/2" of edges.
• Spread Cream Cheese Frosting on sides of cake, and pipe a border around the top 1/2" edge, or just spread some of the frosting around the edge.
• Sprinkle coconut on sides and border, coating the Cream Cheese Frosting.

MISS BROWN'S PINEAPPLE CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the carrot cake: Preheat the oven to 350 degrees F. Grease two 9- by 13-inch rimmed baking sheets and line each baking sheet with parchment paper (see Cook's Note).
• Whisk together the flour, cinnamon, baking soda, baking powder, salt, ginger and allspice in a large bowl. In a separate large bowl, whisk together the oil, pineapple, brown sugar, granulated sugar and vanilla. Beat in the eggs one at a time until well combined. Mix the dry ingredients into the wet ingredients until the batter is smooth. Set aside 2 tablespoons of the grated carrots for garnish and fold in the remaining carrots, raisins and walnuts into the cake batter.
• Divide the batter between the prepared baking sheets. Bake until a toothpick inserted into the center of each cake comes out clean, 35 to 40 minutes. Let cool for 30 minutes, then transfer to cooling racks, taking the parchment off the base of each cake as you go. Allow the cakes cool completely before frosting.
• For the cream cheese frosting: While the cake is baking, chill the bowl and paddle attachment for your stand mixer. Once the cake is cooled, beat together the cream cheese and butter until very smooth in the bowl of a stand mixer. Add the vanilla, then slowly add the confectioners' sugar, about 1 cup at a time. The consistency should be fairly thick yet easy to spread. If it becomes too loose, add more powdered sugar (a little at a time).
• Transfer the frosting into a piping bag or a resealable plastic bag. Pipe the frosting evenly over the top of one of the cake layers. Top with the other cake layer. (If you have the time, pop the cake into the freezer here for a few minutes to make it easier to cut). Carefully cut the layered cake into 2-inch squares, so that you have individual, square, naked cakes. Pipe a little more frosting on top and decorate with the reserved grated carrots and walnuts.

COCONUT CARROT CAKE NO-BAKE COOKIES WITH PINEAPPLE CREAM CHEESE FROSTING

Steps:

• Line a baking sheet with aluminum foil, a Silpat or parchment paper, and set aside.
• Cut the carrots into large pieces and place them in a food processor fitted with the chopping disc. Pulse the carrots until finely chopped. Add the pecans, cashews, coconut, almond butter, cinnamon, ginger, salt, 2 tablespoons maple syrup and 1 teaspoon vanilla. Process until the mixture is well-combined, scraping the sides of the food processor as necessary. The mixture should be moist but not runny, and it will be ready when it starts to pull away from the sides of the food processor bowl and form a ball.
• Using clean hands, form the dough into 15 equally shaped balls, approximately 1 1/4 inches in diameter. Place the balls on the lined baking sheet, then use your thumb to flatten with an indentation.
• Prepare the frosting in a mixing bowl by combining the cream cheese and pineapple juice with the remaining 2 teaspoons maple syrup and 1/2 teaspoon vanilla extract. Beat with a hand mixer until creamy. Top each cookie with a spoonful of frosting, then sprinkle with additional shredded coconut if using. Place cookies in the refrigerator for 1 to 2 hours before serving, or in the freezer for 15 minutes. The cookies may be stored in the refrigerator or freezer.

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.

DAVID'S FAVORITE CARROT CAKE WITH PINEAPPLE CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease two 9-inch cake pans with the butter.
• In a large bowl, add the granulated sugar, oil, brown sugar and eggs and mix together. Add the flour, carrots, coconut, walnuts, cinnamon, almond extract, baking powder, salt and pineapple and fold the ingredients together.
• Pour the batter into the prepared pans and place the pans on a baking sheet. Bake until a toothpick inserted into the centers comes out clean, about 40 minutes. Place the cakes on a cooling rack until completely cooled, about an hour.
• For the frosting: Meanwhile, in a stand mixer fitted with a paddle attachment, add the cream cheese, confectioners' sugar, butter and pineapple juice. Mix until smooth and incorporated.
• To frost the cake: Carefully remove the cooled cakes from the pans. Using an offset spatula, place a dollop of the frosting on the cake stand and spread to create a sticky base. Place one layer on the frosting on the cake stand. Thickly frost the entire top of the cake and place the other layer atop the now frosted one. Beginning with the top of the new layer, frost generously. Place a large dollop of frosting on the side of the cake and spin the cake to evenly frost the sides. Garnish with the remaining walnuts.

COCONUT CAKE W/ PINEAPPLE FROSTING

Steps:

• 1. GREASE N FLOUR 3 ROUND CAKE PANS. IN LARGE MIXN BOWL CREAM TOGETHER BUTTER N SUGAR UNTIL FLUFFY. (About 8 min) ADD EGGS ONE AT A TIME N MIXN WELL AFTER EACH ADDITION. GRADUALLY ADD FLOUR N COCONUT MILK STARTN WITH FLOUR N ENDING WITH FLOUR....NOW ADD VANILLA N COMBINE. PREHEAT OVEN TO 350
• 2. POUR BATTER EVENLY INTO THE THREE PREPARED PANS....LEVEL WITH OFFSET SPATULA OR DROP 2" -3" ABOVE COUNTER to LEVEL. BAKE FOR 30 MINUTES. REMOVE FROM OVEN N COOL ON COOLN RACKS FOR 15 MIN.
• 3. IN A SMALL BOWL COMBINE SOUR CREAM, 4 TBLSP. COCONUT MILK, N COCONUT...SET ASIDE. ON CAKE PLATTER INVERT ONE LAYER OF CAKE NEXT POKE HOLES IN THE CAKE WITH WRONG END OF WOODEN SPOON (I USED PLASTIC N IT WORKD JUST FINE....LOL) ABOUT 1" apart NOW SPOON ON ONE THIRD OF SOUR CREAM MIXTURE...NEXT CAKE LAYER N REPEAT PROCESS N THE SAME WITH LAST LAYER ;)
• 4. OKAY. NOW IS WEN THE PATIENCE COMES IN...REFRIGERATE CAKE (COVERD) FOR 24 HOURS....TRY N FORGET ABOUT IT :/
• 5. OK ITS 24 HOURS LATER! MIX CREAM CHEESE N BUTTER TOGETHER THEN MIX IN CONFECTIONERS SUGAR ON LOW UNTIL ALL IS COMBINED. MIX IN CRUSHD PINEAPPLE...FROST CAKE N REFRIGERATE (for frosting to firm up slightly). THEN ENJOY :)

PINEAPPLE COCONUT CAKE

Steps:

• Drain pineapple, reserving juice. Add enough water to juice to measure 1-1/3 cups. Prepare cake batter and bake in 13x9-inch pan sprayed with cooking spray as directed on package, substituting the juice mixture for the water and 1-1/2 cups COOL WHIP for the oil. Cool cake completely on wire rack.
• Beat cream cheese in large bowl with mixer until creamy. Add pudding mixes and milk; beat until blended. Stir in pineapple. Spread pudding mixture over cake.
• Top with remaining COOL WHIP, nuts and coconut just before serving.

HAWAIIAN DREAM CAKE WITH COCONUT-PINEAPPLE ICING

Steps:

• Cake:.
• With mixer, beat all ingredients for 5 minutes. Pour into a greased and floured 13x9-inch baking pan.
• Bake at 350 degrees for 30 to 35 minutes or until cake tests done with a toothpick and cool.
• Icing:.
• Heat pineapple and butter and boil for 2 minutes. Add remaining ingredients. Punch holes in cake with a knife. Pour hot icing over cake.

COCONUT PINEAPPLE CAKE - JASEYSCRAZYDAISY

Steps:

• Prepare pans. If using two 9 inch cicle pans grease them, add a layer of traced parchment paper, then grease and flour. If using a 9x13 inch pan, spray the bottom with cooking spray.
• In a large bowl, beat cake mix, eggs, and coconut milk with mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping occasionally. Stir in coconut and pineapple. Pour into pans.
• Bake as directed per pan size on box. Don't overbake.
• Cool 15 minutes.
• While cake is cooling add enough milk to reserved pineapple juice to make 1 1/2 cups.
• Combine pineapple milk mixture, sugar, and 1/2 cup coconut in a saucepan. Bring to a boil, reduce heat, and simmer for 1 minute.
• Poke holes into cake using a fork, straw, or even a kabob stick.
• Carefully spoon evenly over warm cake allowing liquid to soak into holes.
• Put cake into the fridge to cool completely.
• Frosting:.
• Beat heavy whipping cream, 1/3 cup sugar, and 1/2 teaspoon vanilla until soft peaks form. (If making a layer cake, you may want to beat it just a little extra so that it sticks to the sides of the cake. You can also spread a little of this prepared cream between layers.
• Frost cake with prepared whipped cream. Cover cake with remining coconut.
• Keep and store in refrigerator until ready to serve.

CREAM OF COCONUT PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking pans.
• Place brown sugar, 1/4 cup butter, and coconut flakes in a microwave-safe container and heat until warm, about 2 minutes. Mix into a paste.
• Combine flour, baking powder, and salt in a separate bowl. Whip egg whites in a metal bowl with a clean electric mixer until stiff peaks are formed.
• Beat 1/2 cup white sugar and 7 1/3 tablespoons butter in a bowl with an electric mixer until creamy. Add remaining 1/2 cup white sugar, cream of coconut, reserved pineapple juice, egg yolks, and vanilla extract; mix thoroughly. Add the flour mixture; stir batter slowly until fully combined. Fold in the whipped egg whites using a spatula.
• Spread the brown sugar paste over the bottoms of the prepared pans. Arrange pineapple chunks on top. Pour in the batter.
• Bake in the preheated oven until tops are brown and crisp and a toothpick inserted into the centers comes out clean, about 1 hour. Let cool, about 25 minutes. Flip cakes over onto a serving plate and out of the baking pans.

ANGELA'S PINEAPPLE COCONUT CREAM CHEESE FROSTING

Steps:

• Blend all ingredients together in a food processor till light and fluffy.

COCONUT CAKE WITH PINEAPPLE FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• Cream butter and sugar together in a large bowl. Beat in eggs, one at a time; stir in vanilla extract.
• Combine flour and baking powder in a separate bowl; add to the creamed mixture and mix well. Mix in the coconut milk until batter is smooth. Scrape into the prepared pan and smooth the top flat.
• Bake in the preheated oven until the top springs back when lightly touched, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool, about 30 minutes.
• Meanwhile, combine crushed pineapple, juice, and cornstarch in a saucepan. Whisk until cornstarch is smooth. Heat over medium heat, stirring constantly, until filling has thickened and just barely starts to boil. Remove and set aside to cool.
• Cream confectioners' sugar and shortening together in a large bowl until light and fluffy. Beat in vanilla extract. Gradually add coconut milk, beating until smooth; you may need to use more or less milk depending on the desired thickness of the icing.
• Cut the cooled cake in half to form two 4 1/2x9-inch pieces. Spread pineapple filling on top of one half. Place the other half, top-side down, on top of the filling. Frost the sides and top with icing, then sprinkle coconut all over icing, pressing gently so it sticks.