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
BANANA-PINEAPPLE CAKE WITH BROILED COCONUT FROSTING
This cake's delicious light and delicate flavor compliments the coconut frosting and it isn't too sweet or rich.
Provided by LizCl
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- Pour batter into a greased and floured 9 X 13 inch baking pan and bake at 350 degrees for 30 -35 minutes.
- During last 5 minutes of baking, prepare frosting. Frost the cake while it's hot from the oven.
- Frosting:.
- In medium saucepan, cook brown sugar, butter and milk over low to medium heat for 2 minutes or until butter melts.
- Remove from heat and stir in coconut and pecans.
- Set oven temperature to broil.
- Spread mixture over hot cake and return cake to oven for 2-3 minutes or until light brown on top. ( watch carefully so frosting will not burn, check after 1 1/2 minutes.).
Nutrition Facts : Calories 434.3, Fat 20.9, SaturatedFat 7.8, Cholesterol 61.8, Sodium 378.1, Carbohydrate 59.2, Fiber 1.8, Sugar 45.3, Protein 4.9
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.
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.
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
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