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.
ORANGE/COCONUT/PINEAPPLE CAKE
My daughter needed to make a cake for 4-H and we just threw together a recipe using cake mix and other stuff we had in the house. She won a blue ribbon and auctioned it off for $350. It was great.
Provided by Rhonda Sims
Categories Cakes
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Follow direction on cake box. Add small package of vanilla pudding.
- 2. Add mandarin oranges with just a little of the juice. You can add a little bit of coconut and/or pineapple to add a different flavor to the cake.
- 3. Bake according to package directions. Cake is best cooked in large cake pan. 13X9 works well. Bake until center pops up or toothpick inserted comes out clean. This cake will be very moist so sometimes the toothpick will have a little juice on it.
- 4. While cake is cooling, mix the large package of pudding, whipped topping, pineapple and coconut together in a large bowl. Mix on low speed until all ingredients are completely mixed. Frosting will be thick and if whipped topping is frozen at time of mixing it will take a little time to mix. This frosting comes out thick and will spread well on a cool cake. Keep Covered and Refrigerated. I toasted some of the coconut to add a bit of crunch to the frosting.
PINEAPPLE ORANGE COCONUT CAKE
I love all these ingredients so i put them all together. And it like a tropical drink in a cake.
Provided by NIKKI SMITH
Categories Other Desserts
Time 40m
Number Of Ingredients 8
Steps:
- 1. In a large bowl, beat the cake mix, drained oranges, eggs and applesauce on low speed for 2 minutes. Pour into a 13-in x 9-in. Baking dish coated with cooking spray.
- 2. Bake 350 degree for 25-30 minutes or until a toothpick inserted at the center come out clean. Cool on wire rack.
- 3. In a bowl, combine the pineapple, coconut and pudding mix. Fold in the whipped topping just until blended. Spread over cake. Refrigerate for at least hour before serving.
PINEAPPLE COCONUT CAKE
This coconut cake is a guaranteed showstopper at any holiday meal or special occasion. The beautiful flakes of coconut are reminiscent of snow. But one taste of the sunny pineapple will transport you to the tropics. -Monica Kennedy, Johnson City, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 899 calories, Fat 62g fat (42g saturated fat), Cholesterol 248mg cholesterol, Sodium 388mg sodium, Carbohydrate 78g carbohydrate (56g sugars, Fiber 3g fiber), Protein 10g protein.
PINEAPPLE ORANGE CAKE
This is one of my favorite cakes. It's moist and light yet so satisfying. I've been adapting it for years and now it's almost guilt-free. -Pam Sjolund, Columbia, South Carolina
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13x9-in. baking dish coated with cooking spray. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 231 calories, Fat 5g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 310mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
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