PINEAPPLE CAKE WITH COCONUT PECAN ICING RECIPE - (4.2/5)
Provided by Susan52
Number Of Ingredients 17
Steps:
- Cake Directions: Mix dry ingredients in large bowl. Add beaten eggs, pineapple, and vanilla. Mix well and pour into 9″x13″ pan. Bake at 350 degrees for 25-40 minutes. Begin checking at 25 for center of cake to spring back. Icing Directions: Prick the cake with a toothpick like this: Put all ingredients into large pan and bring to a boil. Boil for 6 minutes while stirring. Pour over the cake while cake is still warm
BANANA PINEAPPLE CAKE WITH COCONUT PECAN FROSTING
This moist cake's delicious light and delicate flavor compliments the coconut frosting and it isn't too sweet or rich.
Provided by Anita Hoffman
Categories Cakes
Time 50m
Number Of Ingredients 14
Steps:
- 1. In a large bowl, combine cake mix, pineapple with juice, milk, eggs and oil. Beat on low speed to blend, about 1 minute. Add bananas and beat on medium speed for 2 minutes.
- 2. Pour into a greased and floured 9 X 13 inch baking pan and bake at 350 degrees for 30-35 minutes.
- 3. During last 5 minutes of baking, prepare frosting.
- 4. Frosting: In a medium saucepan, cook and stir sugar, butter, evaporated milk, egg yolks and vanilla on medium heat until thickened , about 10 minutes.
- 5. Remove from heat and stir in coconuts and pecans. Cool to room temperature and spreading consistency, before spreading on cooled cake.
BANANA-PINEAPPLE LAYER CAKE WITH CREAM CHEESE FROSTING
Provided by Carol Hill
Categories Fruit Dessert Bake Cream Cheese Banana Pineapple Pecan Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 18
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Whisk in oil, eggs, and vanilla. Stir in bananas, pecans, and pineapple. Divide batter equally between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Run knife around cake sides and turn out onto rack to cool completely.
- For frosting:
- Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in sugar and vanilla. Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle toasted pecans in border around top edge of cake. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature before serving.)
BANANA CAKE WITH COCONUT FROSTING
Categories Fruit Dessert Bake Banana Coconut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 18
Steps:
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F.
- Lightly butter and flour a 9-inch round cake pan, knocking out excess flour.
- Whisk together flour (1 1/2 cups), baking powder, baking soda, and salt in a small bowl.
- Beat together butter (1 stick) and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy. Beat in egg until combined, then add bananas, sour cream, and vanilla and beat until combined well. Reduce speed to low and add flour mixture, mixing until just incorporated.
- Spread batter in cake pan and bake until pale golden and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes.
- Cool in pan on a rack 10 minutes. Run a thin knife around edge of pan, then invert rack over cake and invert cake onto rack to cool completely.
- Make frosting while cake cools:
- Beat together cream cheese and butter in a bowl using cleaned beaters at medium speed until smooth. Reduce speed to low, then add confectioners sugar, cream of coconut, and rum (if using) and mix until combined. Increase speed to high and beat until light and fluffy, about 2 minutes.
- Frost top of cooled cake and sprinkle with coconut.
PINEAPPLE CAKE WITH COCONUT & PECAN
Make and share this Pineapple Cake with Coconut & Pecan recipe from Food.com.
Provided by Cheryl F.
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Blend first 6 ingredients in large bowl.
- Pour into greased 9x13 pan.
- Bake 40-45 minutes.
- Remove from oven and poke several holes in cake with handle of wooden spoon.
- In saucepan heat next 4 ingredients.
- Add pecans and coconut; heat 5 more minutes, stirring constantly.
- Spoon topping evenly over cake.
Nutrition Facts : Calories 492.8, Fat 18.3, SaturatedFat 8.2, Cholesterol 55.4, Sodium 220.7, Carbohydrate 79.8, Fiber 2.5, Sugar 59.9, Protein 5.5
PINEAPPLE PECAN CAKE
"A friend told me that this is the best cake he's ever eaten," reports field editor Fern Eleson of Whitney, Nebraska.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the sugar, flour and baking soda. Combine eggs and pineapple; stir into dry ingredients just until moistened. Fold in nuts. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.
Nutrition Facts : Calories 386 calories, Fat 17g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 249mg sodium, Carbohydrate 57g carbohydrate (43g sugars, Fiber 1g fiber), Protein 4g protein.
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