Strawberry Pineapple Coconut Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch square pans.
• Beat 3/4 cup butter in a bowl using an electric mixer until light and fluffy. Slowly drizzle oil into creamed butter while continuing to beat butter until mixture is smooth. Beat white sugar, 1 cup at a time, into butter mixture until incorporated. Add 2 teaspoons coconut extract and vanilla extract; mix well. Beat eggs, 1 at a time, into butter mixture, beating well until each egg is fully incorporated.
• Mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. Mix 1/2 cup pineapple juice into batter. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes.
• Mix confectioners' sugar and 1/4 cup pineapple juice together in a bowl until sugar is dissolved. Beat 1 cup butter into sugar mixture until light and fluffy. Add 1 teaspoon coconut extract; beat until icing is smooth, adding more confectioners' sugar until desired consistency is reached.
• Place 1 cake on a serving platter and top with a layer of icing. Place second cake over icing layer. Cover entire cake with remaining icing. Dust sides of cake with shredded coconut and top with crushed pineapple.

Steps:

• For the crust: In the bowl of a food processor, pulse the wafer cookies, macadamia nuts, granulated sugar and salt together until the mixture forms fine crumbs. Add the melted butter and pulse until the mixture is evenly combined.
• Press the crust into a 9-inch pie plate and transfer to the freezer until firm (at least 1 hour and up to overnight).
• For the filling: In a medium pot, heat the coconut milk and whole milk together over medium heat. In a small bowl, whisk the granulated sugar, cornstarch, salt, egg and egg yolk to combine. When the milk mixture comes to a simmer, pour about 1/4 of it into the sugar/egg mixture, whisking constantly.
• Return this mixture to the pot and continue to cook over medium-low heat until the mixture thickens and large bubbles pop up from the center of the pot, 3 to 5 minutes.
• Remove the pot from the heat and stir in the butter, vanilla and shredded coconut. Pour the mixture into the frozen pie crust, cover directly with plastic wrap and refrigerate to cool completely.
• For the toppings: In a medium pot, stir together the crushed pineapple, light brown sugar, cornstarch and salt to combine. Cook over medium heat, stirring constantly, until the mixture thickens, 3 to 4 minutes. Cool completely, then pour on top of the chilled pie. Sprinkle the macadamia nuts in an even layer on top of the pie. (The pie can be made up to this point 24 hours ahead of time.)
• When ready to serve, toss the strawberries and honey together in a medium bowl. Arrange in an even layer on top of the pie. Serve slices with whipped cream.

Steps:

• 1 yellow cake mix (no pudding recipe) 1 (8 1/4 oz.) can crushed pineapple 1 (8 oz.) carton Cool Whip 1 (10 oz.) carton frozen strawberries, thawed 1 (8 oz.) pkg. frozen coconut Bake cake in two layers, following directions on box. Slice layers open to make four (4) thin layers. One of these layers will not be used. Stack cake, cut side up, except for top layer. Put crushed pineapple (and juice) on first layer. Add next cake layer and frost with Cool Whip, building up sides so that strawberry juice will not run over edge. Add strawberries and juice. Add next cake layer and frost with Cool Whip. Sprinkle top and sides with coconut. Refrigerate 24 hours before serving.