Pineapple Paradise Cake With Coconut Cream Frosting Recipes

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.

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.

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.

Steps:

• Place the milk in a large bowl; fold in whipped topping. Add pineapple and lemon juice; stir for 2 minutes or until slightly thickened. Pour into crusts. Sprinkle with coconut. Cover and refrigerate for at least 2 hours.

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 :)

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.

Steps:

• Preheat oven to 375.
• Put the graham crackers into a food processor and pulse until they are reduced to fine crumbs (or use 2 1/2 c premade graham cracker crumbs but I couldn't find a low-fat variety).
• Add the sugar and melted butter to the crumbs. Pulse until everything is combined, taking care to scrape the sides often so it all gets mixed together.
• Press the mixture into the bottom of a 9x13" glass baking dish.
• Bake for 10 minutes.
• Remove from oven and allow to cool on a rack until you are able to touch the dish (about 10-15 minutes). You can also shut the oven off now.
• In a large bowl, mix the yogurt and pudding. You can use a hand mixer if necessary.
• Pour the pudding mix into the graham cracker crust and spread evenly.
• Top the pudding with the pineapple chunks.
• Top the pineapple chunks with the thawed Cool Whip topping.
• Cover and allow to chill in refrigerator until serving, at least 1 hour.

Steps:

• Preheat oven to 350 degrees. Grease and lightly dust an 8-inch round cake pan and set aside.
• In a medium bowl mix flour, pudding mix, baking powder, and salt.
• In another medium bowl mix sugar, milk, butter, egg, sour cream and vanilla until blended.
• Gradually stir flour mixture into wet ingredients until combined.
• Pour batter into prepared cake pan and bake for about 40 minutes, until cake tester comes out clean.
• Cool completely on a wire rack before removing from pan.
• Coconut Cream Frosting:.
• Using an electric mixer with whisk attachment, beat heavy cream on high speed for 3-4 minutes until it becomes thick and creamy. Reduce speed to medium, and stir in sugar and pudding mix until combined.
• Pour all the frosting on top of cooled cake and using a spatula, frost cake. Sprinkle with shredded coconut flakes if desired.
• Cover in cake carrier and store in the refrigerator until ready to serve.