PINEAPPLE COCONUT DREAM ICEBOX CAKE
This cake was inspired by my grandmother. She made a similar cake but only with pineapple, yellow cake mix, and a Jiffy frosting she mixed with the pineapple juice. She always said she had to let it sit for several days for the pineapple juice to absorb into the cake properly. I never made the one she did, but altered the recipe...
Provided by Robbin Whitley
Categories Other Snacks
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Prepare cake mix as instructed by box. Bake and cool completely. While cake is cooling, In a medium bowl, mix icing, drained pineapple, and cool whip together to make Icing. Mix lightly... Make sure pineapple isn't to wet or icing might run. You can always add back reserved pineapple juice to moisten if it's to stiff. Set in refrigerator to cool until cake is ready. When cakes have completely cooled you can either make it a 2 layer or cut them in half to make a four layer cake as I do. Put first layer on cake stand and spoon on reserved pineapple juice, making sure to stay away from the edges because we still have to ice the cake. Put only enough to moisten the layer, don't soak it!!! Take your premade icing from fridge and frost first layer. Make sure you save enough for each additional layer or you can double the icing recipe just in case or if you like extra icing. Continue with each additional layer, moistening it with juice, and then icing.*** Sprinkle with shredded coconut if desired. Cover and place in the refrigerator for at least three days. I have ate it right after it was made and I tasted the eggs too much, so wait! It will be worth it... Plus three days gives it enough time to soak up all the juices and makes a wonderfully moist cake with a light and not to sweet icing. Keep it refrigerated...
PINA COLADA ICEBOX CAKE
This icebox cake has all of the flavors of a pina colada. It takes just one bite to escape to a tropical island! -Rachel Lewis, Danville, Virginia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese, confectioners' sugar and extract until smooth. Gradually beat in 1 cup coconut milk. Add pudding mix; beat on low speed until smooth. Fold in whipped topping., Pour remaining coconut milk into a shallow dish. Quickly dip half of the graham crackers into milk; allow excess to drip off. Arrange in a single layer in the bottom of a 13x9-in. baking dish, breaking to fit as needed. Layer with half each of the cream cheese mixture, pineapple and coconut. Repeat layers. Refrigerate, covered, at least 4 hours before serving.
Nutrition Facts : Calories 377 calories, Fat 20g fat (15g saturated fat), Cholesterol 19mg cholesterol, Sodium 259mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
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 :
COCONUT ICE BOX CAKE
Make and share this Coconut Ice Box Cake recipe from Food.com.
Provided by Ambassadress of Goo
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- One day in advance, mix the filling.
- Cover, and keep in the refrigerator overnight.
- The next day bake cake mix according to directions on package.
- When cool, slice cakes crosswise to make four layers.
- Spread filling between layers.
- (Be generous!).
- Spread final layer on top of cake.
- This should be kept in the refrigerator, and will keep up to a week.
PINEAPPLE COCONUT ICEBOX CAKE
A delicious refreshing cake with no leftovers !
Provided by Dorene Fishkin
Categories Cakes
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Cook the pudding according to package directions. Cool while you are preparing the cake.
- 2. Prepare the cake according to the instructions on the box. Bake in a 13x9 pan. Poke holes in the cake (at least 4 rows--every 2 inches) A chopstick works well.
- 3. Mix sugar and pinapple together and heat long enough to dissolve the sugar. Pour over the cake while the cake is warm. Spread with a spatula. The juice and some of the pineapple will go into the holes.
- 4. Spread the pudding over the pineapple----like frosting. Spread the cool whip over the pudding. Top with the coconut and refrigerate. When set enjoy every bite !!
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 ICEBOX DESSERT
"While living in Italy, I fell in love with Italian tiramisu, but I didn't like all the fat and calories it contains," remarks Julie Vyska of North Las Vegas, Nevada. "So I substituted healthier ingredients to make this pineapple version."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 15 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping: set aside. , Drain pineapple, reserving 1/4 cup juice. Arrange half of the ladyfingers in an ungreased 11x7-in. dish., Brush with 2 tablespoons reserved pineapple juice. Top with half of the pudding mixture and half of the pineapple. Repeat layers. Cover and refrigerate overnight. Cut into squares.
Nutrition Facts : Calories 183 calories, Fat 4g fat (2g saturated fat), Cholesterol 99mg cholesterol, Sodium 234mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 5g protein.
HAWAIIAN DREAM CAKE WITH COCONUT-PINEAPPLE ICING
Make and share this Hawaiian Dream Cake With Coconut-Pineapple Icing recipe from Food.com.
Provided by iewe7726
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cake:.
- With mixer, beat all ingredients for 5 minutes. Pour into a greased and floured 13x9-inch baking pan.
- Bake at 350 degrees for 30 to 35 minutes or until cake tests done with a toothpick and cool.
- Icing:.
- Heat pineapple and butter and boil for 2 minutes. Add remaining ingredients. Punch holes in cake with a knife. Pour hot icing over cake.
Nutrition Facts : Calories 716.1, Fat 41.5, SaturatedFat 17.6, Cholesterol 83.2, Sodium 398, Carbohydrate 83.7, Fiber 4.2, Sugar 63.9, Protein 6.6
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