Best Angelas Pineapple Coconut Cream Cheese Frosting Recipes

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PINEAPPLE COCONUT CAKE WITH CREAM CHEESE FROSTING



Pineapple Coconut Cake with Cream Cheese Frosting image

With or without coconut, this cake is moist and delicous! Optional to toast your coconut first. Refrigerate any leftovers (because of the cream cheese frosting).

Provided by Sandy

Categories     Dessert

Time 45m

Number Of Ingredients 14

2 eggs
2 cups sugar
1 teaspoon vanilla
2 cups all purpose flour
1 20 ounce can crushed pineapple with juice
2 teaspoons baking soda
1 cup chopped walnuts
Cooking spray
4 ounces cream cheese, softened
1/4 cup butter
1 tsp. vanilla extract
1 tsp. coconut extract
1 cup powdered sugar
1 cup coconut (optional)

Steps:

  • Heat oven to 350 degrees. To make cake batter, in a large bowl, beat together eggs with sugar and vanilla. Add flour, pineapple with juice, baking soda and walnuts and mix well to combine.
  • Pour cake batter into a 9×13 inch baking pan sprayed with cooking spray. Bake 35 to 40 minutes.
  • To making frosting, cream together cream cheese and butter. Add vanilla, coconut extract, and powdered sugar and use an electric mixer to beat until frosting is smooth. Frost cake once it has cooled after baking. Add the coconut on top (optional).

COCONUT-CREAM CHEESE FROSTING



Coconut-Cream Cheese Frosting image

I wanted a frosting for a coconut layer cake that stood up to a stronger flavor without overpowering it and without being too sweet. If frosting a layer cake, I recommend spreading melted apricot preserves over the center layer, along with some frosting.

Provided by Lilster

Categories     Desserts     Frostings and Icings     Cream Cheese

Time 15m

Yield 20

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
4 cups confectioners' sugar
2 tablespoons heavy cream
½ teaspoon salt
½ teaspoon coconut flavoring
1 teaspoon vanilla extract
½ cup sweetened shredded coconut
1 cup sweetened shredded coconut, toasted

Steps:

  • Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners' sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners' sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut. If desired, spoon toasted coconut evenly over frosted cake.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 28.2 g, Cholesterol 26.6 mg, Fat 10.6 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 7.2 g, Sodium 108.6 mg, Sugar 26.7 g

PINEAPPLE CREAM CHEESE FROSTING



Pineapple Cream Cheese Frosting image

This frosting goes great on lemon cake, 7-up® cake, or lemon cookies.

Provided by Janelle Williams Hawthorne

Categories     Desserts     Frostings and Icings     Cream Cheese

Time 5m

Yield 32

Number Of Ingredients 4

½ cup butter, room temperature
1 (8 ounce) package cream cheese, room temperature
4 tablespoons pineapple juice
4 cups sifted confectioners' sugar

Steps:

  • Cream the butter and cream cheese together with an electric mixer in a large bowl until light and fluffy. Add the pineapple juice and continue beating until absorbed into the mixture. Beat the confectioners' sugar into the mixture a little at a time until completely integrated.

Nutrition Facts : Calories 111.9 calories, Carbohydrate 16.1 g, Cholesterol 15.3 mg, Fat 5.3 g, Protein 0.6 g, SaturatedFat 3.4 g, Sodium 41.3 mg, Sugar 15.6 g

ANGEL LUSH WITH PINEAPPLE



Angel Lush with Pineapple image

End the night on an airy, fruity cloud of Angel Lush with Pineapple. Start with store-bought angel food cake and Angel Lush with Pineapple is ready fast.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 10 servings

Number Of Ingredients 5

1 can (20 oz.) DOLE Crushed Pineapple in Juice, undrained
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup thawed COOL WHIP Whipped Topping
1 pkg. (10 oz.) round angel food cake, cut into 3 layers
10 small fresh strawberries

Steps:

  • Mix pineapple and dry pudding mix. Gently stir in COOL WHIP.
  • Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
  • Refrigerate 1 hour. Top with berries.

Nutrition Facts : Calories 160, Fat 1.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

PINEAPPLE COCONUT COOKIES / CREAM CHEESE FROSTING



Pineapple Coconut Cookies / Cream Cheese Frosting image

I loved messing with these cookies...I added a lil of this and a lil of that as I went along...they turned out scrumptious! Hope you enjoy... My photos

Provided by Cassie *

Categories     Fruit Desserts

Time 25m

Number Of Ingredients 19

1 c crisco shortening
1 tsp pineapple extract
1 tsp salt
1 1/2 c sugar
2 eggs
1 - 20 oz can, crushed pineapple drained - reserve 2 tablespoons
3 1/2 c flour
1 tsp baking soda
1 tsp lemon juice
1 c flaked coconut
FROSTING
3 c confectioners' sugar
4 oz cream cheese, softened
2 Tbsp butter, softened
2 Tbsp reserved pineapple
1 tsp lemon juice
3 Tbsp milk
4 - drops yellow food coloring ( optional )
crushed pecans ( optional )

Steps:

  • 1. Preheat oven to 350 degree F.
  • 2. In a large bowl; cream together the crisco, sugar, salt and extract. Beat till fluffy and well mixed.
  • 3. Add the eggs and pineapple, mix till blended well.
  • 4. Add the flour, lemon juice and soda; mix until all is well incorporated. Stir in the coconut.
  • 5. Drop by tablespoonfuls onto greased cookie sheet. ( Can make smaller, just adjust the baking time.) Bake for 10 - 12 minutes.
  • 6. Remove from sheet after a few minutes onto racks to cool.
  • 7. Frosting: In a bowl, mix sugar, extract, juice, cream cheese, pineapple, food coloring and milk. Add more milk if too thick.
  • 8. Slather the frosting onto the cookie tops..now, decorate as desired or leave as is. I enjoyed dressing mine up a bit....enjoy these moist delicious cookies.

COCONUT-PINEAPPLE CAKE WITH CREAM CHEESE FROSTING



Coconut-Pineapple Cake With Cream Cheese Frosting image

This recipe was submitted to a Southern Living recipe contest and won Dessert of the Year. It graces the cover of the 20th anniversary edition of the SL Annual Recipes Cookbook. It's a beautiful and delicious cake. We made it for Easter last year, and the family prounounced that it will be our traditional Easter cake from that moment on. Southern U.S. region, of course.

Provided by PanNan

Categories     Dessert

Time 1h15m

Yield 1 3layer 9inch cake

Number Of Ingredients 16

1 (15 1/4 ounce) can crushed pineapple in juice, undrained, divided use
1 1/2 cups butter, softened
3 cups sugar
5 eggs
1/2 cup carbonated lemon-lime beverage
3 cups cake flour, sifted
1 teaspoon lemon extract
1 teaspoon vanilla extract
6 ounces shredded coconut (for coating sides of cake)
2 cups sugar
1/4 cup cornstarch
1 cup water
1/2 cup butter, softened
3 ounces cream cheese, softened
1 lb powdered sugar, sifted
1 teaspoon vanilla extract

Steps:

  • Grease three 9" round cake pans, and line bottoms with parchment paper.
  • Drain pineapple, reserving 3/4 cup juice.
  • Remove 1/4 cup of the juice for the Cream Cheese Frosting.
  • Reserve the pineapple for the Pineapple Filling.
  • Beat butter at medium speed with a mixer until creamy; gradually add sugar, beating well.
  • Add eggs, one at a time, beating until blended after each addition.
  • Combine 1/2 cup reserved pineapple juice and 7-Up.
  • Add flour to butter mixture alternately with juice mixture, beginning and ending with flour.
  • Beat at low speed until blended after each addition.
  • Stir in extracts.
  • Pour 1/3 of batter into each of the prepared cake pans.
  • Bake at 350 for 25- 30 minutes or until a wooden pick inserted in center comes out clean.
  • Remove from pans immediately; cool on wire racks.
  • Meanwhile make Pineapple Filling.
  • Stir together sugar and cornstarch in a saucepan.
  • Stir in pineapple and water.
  • Cook over low heat, stirring occasionally, 15 minutes or until very thick.
  • Cool.
  • When cake is cool, make Cream Cheese Frosting.
  • Beat butter and cream cheese at medium speed with an electric mixer until blended.
  • Gradually add powdered sugar, vanilla, and enough pineapple juice to make frosting a good spreading consistency, mixing well.
  • When cake has cooled, stack cake layers, spreading 3/4 cup Pineapple Filling between each layer, and spreading remaining filling on top of cake, spreading to within 1/2" of edges.
  • Spread Cream Cheese Frosting on sides of cake, and pipe a border around the top 1/2" edge, or just spread some of the frosting around the edge.
  • Sprinkle coconut on sides and border, coating the Cream Cheese Frosting.

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