COCONUT CAKE W/ PINEAPPLE FROSTING
THIS IS A DELICIOUS CAKE THAT I USUALLY MAKE FOR HOLIDAYS CAUSE ITS JUST TOOOOO GOOD N TOOOOO MUCH CAKE FOR MY FAMILY OF FOUR.....ITS THE KIND OF CAKE THATS WORTH THE EFFORT TO MAKE...AKA PIÑA COLADA CAKE :)
Provided by Lora DiGs
Categories Cakes
Time 1h10m
Number Of Ingredients 16
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 :)
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.
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 CREAM CHEESE FROSTING
This frosting goes great on lemon cake, 7-up® cake, or lemon cookies.
Provided by Janelle Williams Hawthorne
Categories Desserts Frostings and Icings Cream Cheese
Time 5m
Yield 32
Number Of Ingredients 4
Steps:
- Cream the butter and cream cheese together with an electric mixer in a large bowl until light and fluffy. Add the pineapple juice and continue beating until absorbed into the mixture. Beat the confectioners' sugar into the mixture a little at a time until completely integrated.
Nutrition Facts : Calories 111.9 calories, Carbohydrate 16.1 g, Cholesterol 15.3 mg, Fat 5.3 g, Protein 0.6 g, SaturatedFat 3.4 g, Sodium 41.3 mg, Sugar 15.6 g
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- Make the Cake Layers: Preheat oven to 350°F. Butter and flour two 9-inch round cake pans. Set aside.
- In a medium-sized bowl, combine flour, baking powder, baking soda, and salt. Set aside. In a small bowl, mix together buttermilk, cream, and extracts. Set aside. In the bowl of a stand mixer, cream together sugar and butter until well combined, about 3 minutes. Add eggs one at a time and beat on medium high until light and fluffy, about 3 minutes.
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- Heat oven to 350 degrees. To make cake batter, in a large bowl, beat together eggs with sugar and vanilla. Add flour, pineapple with juice, baking soda and walnuts and mix well to combine.
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