COCONUT-PINEAPPLE CAKE WITH CREAM CHEESE FROSTING
This recipe was submitted to a Southern Living recipe contest and won Dessert of the Year. It graces the cover of the 20th anniversary edition of the SL Annual Recipes Cookbook. It's a beautiful and delicious cake. We made it for Easter last year, and the family prounounced that it will be our traditional Easter cake from that moment on. Southern U.S. region, of course.
Provided by PanNan
Categories Dessert
Time 1h15m
Yield 1 3layer 9inch cake
Number Of Ingredients 16
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.
PINEAPPLE PARADISE CAKE WITH COCONUT CREAM FROSTING
This is another wonderful cake that I found along time ago in our local paper. It is great for large gatherings, pot lucks or picnics.
Provided by Normaone
Categories Dessert
Time 35m
Yield 20 serving(s)
Number Of Ingredients 14
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.
ANGELA'S PINEAPPLE COCONUT CREAM CHEESE FROSTING
Make and share this Angela's Pineapple Coconut Cream Cheese Frosting recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 5m
Yield 1 cake, 14 serving(s)
Number Of Ingredients 4
Steps:
- Blend all ingredients together in a food processor till light and fluffy.
COCONUT PINEAPPLE CAKE
This cake is incredibly moist and dense, which makes it ideal for chilling and cutting up ahead of time to serve as bars at social events. Mom is always asked for this recipe. -Krista Smith Kliebenstein, Broomfield, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 517 calories, Fat 20g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 323mg sodium, Carbohydrate 82g carbohydrate (62g sugars, Fiber 1g fiber), Protein 6g protein.
ITALIAN CAKE WITH COCONUT CREAM CHEESE FROSTING
This Italian cake with coconut cream cheese frosting is a family Christmas favorite.
Provided by qabowman
Time 1h40m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
- Cream sugar and butter for cake in a large bowl. Beat in egg yolks, one at a time, until incorporated.
- Sift flour, baking soda, and salt together in a separate bowl; gradually add to wet ingredients. Slowly add buttermilk and vanilla; mix well. Stir in coconut and pecans.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter, and pour into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes, then transfer to the refrigerator or freezer while you make the frosting.
- Combine cream cheese and butter for frosting in a large bowl; beat with an electric mixer until creamy. Add vanilla. Slowly add in powdered sugar and mix to desired consistency. Mix in 1 cup shredded coconut, reserving the rest to decorate the sides of the cake. Place frosting in the refrigerator for 5 minutes.
- Frost the tops of each cake layer, then stack the layers and frost the sides. Press reserved coconut onto the sides of the cake.
Nutrition Facts : Calories 615.5 calories, Carbohydrate 83.5 g, Cholesterol 100.4 mg, Fat 30.6 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 17.1 g, Sodium 210.6 mg, Sugar 72.2 g
CREAM OF COCONUT PINEAPPLE UPSIDE-DOWN CAKE
I came up with this after mistakenly buying cream of coconut, thinking it was coconut cream. Cream of coconut is usually used for making pina coladas (e.g. Coco Goya® Cream of Coconut) and is not the same thing as coconut cream. It turned out so great I had to go back and buy another can!
Provided by Carl1121
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h47m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 437.5 calories, Carbohydrate 62.3 g, Cholesterol 63 mg, Fat 20.3 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 14.1 g, Sodium 188.7 mg, Sugar 45.5 g
PINEAPPLE COCONUT CAKE
An experiment gone great!
Provided by Brenda Vandervort
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h15m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch square pans.
- Beat 3/4 cup butter in a bowl using an electric mixer until light and fluffy. Slowly drizzle oil into creamed butter while continuing to beat butter until mixture is smooth. Beat white sugar, 1 cup at a time, into butter mixture until incorporated. Add 2 teaspoons coconut extract and vanilla extract; mix well. Beat eggs, 1 at a time, into butter mixture, beating well until each egg is fully incorporated.
- Mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. Mix 1/2 cup pineapple juice into batter. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes.
- Mix confectioners' sugar and 1/4 cup pineapple juice together in a bowl until sugar is dissolved. Beat 1 cup butter into sugar mixture until light and fluffy. Add 1 teaspoon coconut extract; beat until icing is smooth, adding more confectioners' sugar until desired consistency is reached.
- Place 1 cake on a serving platter and top with a layer of icing. Place second cake over icing layer. Cover entire cake with remaining icing. Dust sides of cake with shredded coconut and top with crushed pineapple.
Nutrition Facts : Calories 506.4 calories, Carbohydrate 52.5 g, Cholesterol 99.9 mg, Fat 31.8 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 17.2 g, Sodium 323.7 mg, Sugar 33.7 g
SNOWY COCONUT CAKE WITH PINEAPPLE LIME CREAM CHEESE FILLING
I love to bake cakes for friends and co-workers. In searching for something different to fulfill a request for "something tropical", I ran across this at Ladies' Home Journal.
Provided by Pinay0618
Categories Dessert
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Make cake: Preheat oven to 325°F and line the bottom of 2 buttered 9x2-inch round cake pans with parchment. Butter paper and dust pans with flour, knocking out excess flour.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Whisk together cream of coconut, milk, and extracts in a bowl.
- Beat together butter and granulated sugar in a large bowl with an electric mixer on high speed until fluffy, about 3 minutes. Add whole eggs and egg whites, 1 at a time, beating well after each addition, until combined well. On low speed, beat in flour mixture and cream of coconut mixture alternately in batches, beginning and ending with flour mixture, until just combined (do not overbeat).
- Pour batter evenly into the prepared cake pans (about 2-3/4 cups per pan) and smooth tops. Bake cake layers in middle of oven until golden and a cake tester inserted in centers comes out clean, 35 to 40 minutes. Transfer pans to racks and let cool for 5 minutes. Run a small knife around edges of pans and invert layers onto racks. Peel off paper, then reinvert layers right side up and cool.
- Make Frosting and Filling: Beat cream cheese in a large bowl with an electric mixer until fluffy. Beat in butter and lime zest until smooth. Slowly beat in confectioners' sugar on low speed until smooth for frosting. Transfer 1 cup of frosting to a bowl and fold in pineapple for filling.
- Place 1 cake layer on a serving platter and spread top evenly with filling. Refrigerate until firm, about 20 minutes. Top with second layer, then spread top and sides with frosting. Chill cake until frosting is slightly firm. Coat top and sides of cake evenly with coconut flakes. Makes 8 to 10 servings.
Nutrition Facts : Calories 926.4, Fat 56, SaturatedFat 37.5, Cholesterol 165.7, Sodium 535.4, Carbohydrate 99.6, Fiber 2.1, Sugar 64.6, Protein 10.2
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
EASY PINEAPPLE COCONUT CAKE
Pairing pineapple with coconut lent a tropical flavor to the dessert served as the finale to our theme party. Shared by a former co-worker, this recipe has been in my file for 20 years and never fails to delight those who try a piece. -Gina Mueller, Converse, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Prepare and bake the cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack. , In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in pineapple. Spread over cake. Prepare whipped topping mix according to package directions; set aside. , In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight.
Nutrition Facts :
PINEAPPLE CAKE WITH CREAM CHEESE FROSTING
This is another great recipe from my mom- It's so moist you can eat it without the cream cheese frosting.
Provided by mm3cva38
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- In large mixing bowl, cream together granulated sugar and eggs.
- Add pineapple with juice, flour, baking soda, salt and walnuts, stir until combined.
- Pour into greased and floured 13 x 9 cake pan.
- Bake 55-60 minutes or until wooden toothpick inserted in center comes out clean.
- Top with cream cheese frosting when cool.
- CREAM CHEESE FROSTING.
- Mix together cream cheese, margarine, confectioners sugar and vanilla. Beat until frosting is smooth and of spreading consistency.
Nutrition Facts : Calories 417.7, Fat 13.7, SaturatedFat 4.4, Cholesterol 38.9, Sodium 352.5, Carbohydrate 72, Fiber 0.9, Sugar 58.4, Protein 4
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