Best Pineapple Coconut Cake Recipes

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PINEAPPLE COCONUT CAKE



Pineapple Coconut Cake image

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

5 large eggs, separated
1 can (20 ounces) crushed pineapple
1-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1-1/4 cups sugar, divided
1/4 cup butter, melted
2 teaspoons coconut extract
1 teaspoon vanilla extract
MOUSSE:
4 cups heavy whipping cream
1-1/2 cups confectioners' sugar, divided
2 packages (8 ounces each) cream cheese, softened
5 cups sweetened shredded coconut, divided

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.

COCONUT-PINEAPPLE LOAF CAKE



Coconut-Pineapple Loaf Cake image

Toasted coconut balances the tart sweetness of pineapple and provides a crunchy topping for this buttery cake. Not too delicate, it's a treat just right for toting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h25m

Number Of Ingredients 9

1 1/2 cups sweetened shredded coconut
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3 large eggs
1 cup sour cream
1 can (20 ounces) pineapple chunks in juice, drained well

Steps:

  • Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
  • Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
  • Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

Nutrition Facts : Calories 365 g, Fat 18 g, Fiber 2 g, Protein 5 g

PINEAPPLE-COCONUT CAKE WITH RUM



Pineapple-Coconut Cake with Rum image

This is a great pineapple-coconut cake recipe.

Provided by SMZAA

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

2 ½ cups white sugar, divided
1 ¼ cups unsalted butter, softened, divided
5 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
⅓ cup milk
⅓ cup rum
2 cups pineapple chunks, drained
½ cup shredded coconut
¼ cup water
¼ cup rum

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Beat 1 1/2 cups sugar, 1 cup butter, eggs, and vanilla extract together with an electric mixer until well blended. Beat on high speed, scraping the bowl occasionally, 3 to 5 minutes.
  • Sift flour and baking powder together in a separate small bowl. Combine milk and 1/3 cup rum in another bowl. Add liquids and flour mixture to sugar mixture alternately, blending well after each addition. Fold in pineapple and coconut gently. Pour batter into the prepared pan.
  • Bake in the preheated oven until cake begins to pull from the sides of the pan and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove from the oven, invert onto a plate, and cool for 10 minutes. Poke holes on the top of the cake using a wooden skewer.
  • While cake cools, combine 1 cup sugar, 1/4 cup butter, and 1/4 cup water in a saucepan for glaze. Bring to a boil over medium heat and continue to boil, stirring constantly, for 5 minutes. Remove from heat and stir in 1/4 cup rum.
  • Pour 1/2 of glaze in the bottom of the Bundt® pan, carefully reinvert the cake back into the pan on top of the glaze. Drizzle remaining glaze onto the bottom of the cake; let sit for 5 to 10 minutes to absorb glaze. Invert cake onto a cake platter.

Nutrition Facts : Calories 544 calories, Carbohydrate 74.6 g, Cholesterol 128.9 mg, Fat 22.6 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 13.7 g, Sodium 85.3 mg, Sugar 49.7 g

EASY PINEAPPLE COCONUT CAKE



Easy Pineapple Coconut Cake image

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

1 package yellow cake mix (regular size)
1-1/4 cups cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
1 can (20 ounces) crushed pineapple, drained
1 envelope whipped topping mix (Dream Whip)
3 ounces cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 cup sweetened shredded coconut, toasted

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 :

PINEAPPLE COCONUT CAKE



Pineapple Coconut Cake image

An experiment gone great!

Provided by Brenda Vandervort

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h15m

Yield 16

Number Of Ingredients 15

¾ cup unsalted butter, at room temperature
½ cup vegetable oil
2 cups white sugar
2 teaspoons coconut extract
1 teaspoon vanilla extract
4 eggs
3 cups self-rising flour
1 cup unsweetened coconut milk
½ cup pineapple juice
¼ cup confectioners' sugar, or more as needed
¼ cup pineapple juice
1 cup unsalted butter, softened
1 teaspoon coconut extract
¼ cup shredded coconut
1 (20 ounce) can crushed pineapple, drained

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.

Nutrition Facts : Calories 506.4 calories, Carbohydrate 52.5 g, Cholesterol 99.9 mg, Fat 31.8 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 17.2 g, Sodium 323.7 mg, Sugar 33.7 g

COCONUT CAKE WITH PINEAPPLE FILLING



Coconut Cake With Pineapple Filling image

This was our family's traditional Birthday or Easter cake that my mother made for us every year. It is a three layer yellow, moist cake with thick pineapple filling and seven-minute icing with sweet shredded coconut spread all over the cake. It can be a special cake for any occasion.

Provided by Cathy Tedder

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 20

3 cups cake flour
4 teaspoons baking powder
1/4 teaspoon salt
1 2/3 cups white sugar
1/2 cup butter, softened
3 eggs, beaten, room temperature
1 1/4 cups whole milk, room temperature
1 teaspoon vanilla extract
1/2 cup sugar
1 1/2 tablespoons cornstarch
1 tablespoon butter
1 (20 ounce) can crushed pineapple in juice (do not drain)
1 dash salt
1 1/2 cups sugar
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
2 cups sweetened flaked coconut

Steps:

  • For the cake:.
  • Preheat oven 375 degrees F. Butter and flour three 9-inch cake pans and set aside.
  • In a medium bowl, sift flour, baking powder and salt. In a large bowl, cream butter and sugar, add beaten eggs, milk, and vanilla and use a hand mixer to blend together. Add flour mixture in three batches, using mixer to incorporate all ingredients.
  • Pour evenly into the prepared cake pans and bake for 25 minutes. Use a toothpick to make sure cake is done. Remove from oven and cool on rack 5 minutes and invert cake onto rack to finish cooling.
  • For the pineapple filling:.
  • Combine ingredients, cook over medium heat, stirring constantly until thick and clear. Cool before using.
  • For the icing:.
  • Place sugar, cream of tartar, salt, water and egg whites in the top of a double boiler. Beat with a hand mixer for 1 minute. Place pan over boiling water, being sure that the boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with mixer for 7 minutes. Beat in vanilla.
  • Assemble the cakes:.
  • Take a pedestal cake dish and put first layer of cake, spread half of the pineapple filling, take second layer cake and put on top first layer and spread with other half of filling, take third cake and place on top second layer and start icing around the sides of the cake. Put the rest of the icing on top of cake and make big swirls for a nice finish. Take sweetened shredded coconut and immediately put around the sides and on top of cake before the icing dries. Enjoy!

COCONUT CAKE WITH PINEAPPLE FILLING



Coconut Cake with Pineapple Filling image

A from-scratch coconut cake with a fruity pineapple filling.

Provided by Sandi R.

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h30m

Yield 10

Number Of Ingredients 14

1 cup white sugar
½ cup unsalted butter, softened
2 large eggs
2 teaspoons clear vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ cup coconut milk
¾ cup crushed pineapple with juice
2 tablespoons cornstarch
3 ¾ cups confectioners' sugar
¾ cup shortening
1 teaspoon clear vanilla extract
⅓ cup coconut milk, or as needed
1 ½ cups flaked coconut, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
  • Cream butter and sugar together in a large bowl. Beat in eggs, one at a time; stir in vanilla extract.
  • Combine flour and baking powder in a separate bowl; add to the creamed mixture and mix well. Mix in the coconut milk until batter is smooth. Scrape into the prepared pan and smooth the top flat.
  • Bake in the preheated oven until the top springs back when lightly touched, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool, about 30 minutes.
  • Meanwhile, combine crushed pineapple, juice, and cornstarch in a saucepan. Whisk until cornstarch is smooth. Heat over medium heat, stirring constantly, until filling has thickened and just barely starts to boil. Remove and set aside to cool.
  • Cream confectioners' sugar and shortening together in a large bowl until light and fluffy. Beat in vanilla extract. Gradually add coconut milk, beating until smooth; you may need to use more or less milk depending on the desired thickness of the icing.
  • Cut the cooled cake in half to form two 4 1/2x9-inch pieces. Spread pineapple filling on top of one half. Place the other half, top-side down, on top of the filling. Frost the sides and top with icing, then sprinkle coconut all over icing, pressing gently so it sticks.

Nutrition Facts : Calories 669 calories, Carbohydrate 92.2 g, Cholesterol 61.6 mg, Fat 32.9 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 16.5 g, Sodium 135.9 mg, Sugar 73 g

COCONUT CAKE WITH CRUSHED PINEAPPLE



Coconut Cake with Crushed Pineapple image

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

3 cups all-purpose flour
2 cups white sugar
1 ½ teaspoons salt
1 teaspoon baking soda
3 large eggs, lightly beaten
1 cup unsalted butter, melted
½ cup sour cream
1 teaspoon vanilla extract
½ teaspoon coconut extract
1 (20 ounce) can crushed pineapple in juice, undrained
1 cup packed sweetened flaked coconut
1 cup unsalted butter, at room temperature
1 (16 ounce) package powdered sugar
2 tablespoons heavy cream, or more as needed
1 teaspoon vanilla extract
½ teaspoon kosher salt
1 (8 ounce) can crushed pineapple in juice, drained and juice reserved
1 cup packed sweetened flaked coconut
¼ cup pineapple tidbits, drained

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

PINEAPPLE-COCONUT ANGEL FOOD CAKE



Pineapple-Coconut Angel Food Cake image

I found this recipe at a local paper and adapted it to suit my family's tastes. A friend who doesn't cook much took this cake to a family gathering, and they thought she was an overnight gourmet! -Donna Quinn of Salem, Washington

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 8

1 package (16 ounces) angel food cake mix
2 cans (8 ounces each) crushed pineapple, undrained
1 teaspoon coconut extract
1 package (8 ounces) reduced-fat cream cheese
2 tablespoons confectioners' sugar
1 teaspoon pineapple or orange extract
1-1/2 cups reduced-fat whipped topping
1/4 cup sweetened shredded coconut, toasted

Steps:

  • In a large bowl, combine the cake mix, pineapple and coconut extract. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. For topping, in a large bowl, beat the cream cheese, confectioners' sugar and pineapple extract until smooth. Fold in whipped topping. Frost top and sides of cake. Sprinkle with coconut.

Nutrition Facts : Calories 178 calories, Fat 4g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 254mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 4g protein.

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.

TROPICAL PINEAPPLE COCONUT RUM CAKE



Tropical Pineapple Coconut Rum Cake image

A fantastic summer dessert. This is a delicious rum cake with a tropical flair. Crushed pineapple and cream of coconut in the cake help to make it very moist. You taste the rum, but it's not an overpowering flavor. The pineapple rum glaze is buttery and soaks into the cake adding even more moisture. A bit of pineapple does not...

Provided by Jeanne Pence

Categories     Other Desserts

Time 1h20m

Number Of Ingredients 14

1 box Duncan Hines pineapple cake mix
1 box Jell-o instant coconut cream pudding mix (small; 3.4 oz)
4 large eggs
1/2 can(s) crushed pineapple, drained reserving 1/2 cup juice (20 oz can)
1/2 c pineapple juice
1/2 can(s) cream of coconut (2/3 cup)
1/2 c Jamaican rum
1/2 c vegetable oil
PINEAPPLE-RUM GLAZE
1 stick butter
1/4 c water
1 c brown sugar
1/2 can(s) crushed pineapple, drained (remaining from cake)
3/4 c Jamaican rum

Steps:

  • 1. CAKE: Preheat oven to 325. Grease and flour a large 12" Bundt or tube pan (or spray well with Bakers' Joy).
  • 2. Mix all cake ingredients together at low speed for 30 sec, then at medium speed for 2 min.
  • 3. Pour batter into prepared pan.
  • 4. Bake for 1 hour or until toothpick comes out clean when inserted in center. Cool in pan until cake is completely cool. Make glaze while cake is cooling.
  • 5. RUM GLAZE: Melt butter in a saucepan.
  • 6. Stir in water and sugar. Boil 5 minutes stirring constantly.
  • 7. Add pineapple and boil 1 more minute while stirring.
  • 8. Remove from heat and add rum; set aside and cool 10 minutes.
  • 9. Poke holes all over the bottom of the cooled cake (I use a chopstick). Spoon glaze over cake bottom a little at a time so it soaks in until all glaze is used. Let cake sit for at least 30 minutes and then transfer to serving plate. The longer it sits, the better it gets!

PINEAPPLE COCONUT UPSIDE-DOWN CAKE



Pineapple Coconut Upside-Down Cake image

This recipe is one of my favorites! The tropical flavors remind me of being on vacation with my family in the Caribbean-I have so many fun memories. -Stephanie Pichelli, Toronto, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 13

1 can (20 ounces) unsweetened sliced pineapple, drained
3/4 cup unsalted butter, softened
1/4 cup coconut oil
1-1/2 cups sugar
2 large egg yolks, room temperature
1 teaspoon coconut extract
3 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 can (13.66 ounces) coconut milk
6 large egg whites, room temperature
1/8 teaspoon cream of tartar
Toasted sweetened shredded coconut, optional

Steps:

  • Preheat oven to 350°. Arrange pineapple in a single layer in a well seasoned 12-in. cast-iron or other ovenproof skillet., In a large bowl, cream butter, coconut oil and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in coconut extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition., With clean beaters, beat egg whites and cream of tartar on high speed just until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining egg whites. Spread over pineapple. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm, with toasted coconut if desired.

Nutrition Facts : Calories 458 calories, Fat 22g fat (17g saturated fat), Cholesterol 61mg cholesterol, Sodium 262mg sodium, Carbohydrate 59g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.

CHERRY, PINEAPPLE & COCONUT DUMP CAKE



CHERRY, PINEAPPLE & COCONUT DUMP CAKE image

This dish was prepared for the January 2015 meeting of Curious Cuisiners by Sue Shackley.

Provided by Happy Cook

Categories     Cakes

Time 1h10m

Number Of Ingredients 6

1 can(s) cherry pie filling
1 can(s) crushshed pineapple
1 pkg yellow cake mix
2 stick butter, cut into patties
1 can(s) coconut
8 oz pecans, chopped

Steps:

  • 1. Preheat oven to 325. DO NOT MIX ANYTHING!
  • 2. Place ingredients into pan in order listed: pie filling, pineapple, cake mix placed even over filling, butter, coconut and pecans.
  • 3. Bake for 1 hour. Keep refrigerated. You could substitute other pie fillings like apple, peach or blueberry.

GOOEY COCONUT PINEAPPLE BUTTER CAKE



Gooey Coconut Pineapple Butter Cake image

This is spinoff of Paula Deen's Gooey Butter Cake. This is very rich and a little goes a long way. I have had her gooey cake from QVC and it is very good. You can't eat much.

Provided by mightyro_cooking4u

Categories     Dessert

Time 1h10m

Yield 20-24 squares

Number Of Ingredients 10

1 (18 1/4 ounce) box yellow cake mix
1 large egg
1/2 cup melted unsalted butter
8 ounces softened cream cheese
2 large eggs
1 teaspoon pure vanilla extract
1 (16 ounce) box confectioners' sugar
1/2 cup melted unsalted butter
1 cup flaked coconut
20 ounces crushed pineapple, drained

Steps:

  • Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2-inch baking pan.
  • For the cake: In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into bottom of prepared pan and set aside.
  • For filling: Still using an electric mixer, beat the cream cheese until smooth. Beat in the eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce the speed and slowly pour in butter. Mix well. Fold in coconut and pineapple.
  • Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes.
  • Don't be afraid to make a judgement call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point.
  • Remove from oven and allow to cool completely. Cut into squares.

Nutrition Facts : Calories 367.1, Fat 18.1, SaturatedFat 10.1, Cholesterol 69.1, Sodium 225.3, Carbohydrate 49.4, Fiber 0.7, Sugar 39.2, Protein 3.3

CHERYL'S DECADENT PINEAPPLE, PUDDING, COCONUT CAKE



Cheryl's Decadent Pineapple, Pudding, Coconut Cake image

Make and share this Cheryl's Decadent Pineapple, Pudding, Coconut Cake recipe from Food.com.

Provided by senseicheryl

Categories     Dessert

Time 52m

Yield 1 9 x 13 inch pan, 24 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box yellow cake mix, Pillsbury Moist Supreme Classic
1/3 cup vegetable oil
3 eggs, room temperature
1 (20 ounce) can crushed pineapple in juice
1 cup granulated sugar
1 (3 1/2 ounce) box French vanilla instant pudding
2 cups nonfat milk, cold
2 cups heavy whipping cream
1/2 cup granulated sugar
1 cup sweetened flaked coconut, toasted if you would like

Steps:

  • Preheat the oven to 350 degrees.
  • Prepare at 13 x 9 x 2 inch baking dish with baking spray.
  • Prepare the cake mix as directed on the box.
  • Pour into the prepared baking dish and bake for approximately 32 minutes, or until a toothpick inserted comes out clean.
  • Meanwhile, pour the pineapple along with its juice into a saucepan along with the 1 cup of sugar. Bring this mixture to a boil over medium heat while stirring constantly. Remove from heat and allow it to slightly cool.
  • When the cake is done, remove it from the oven and pierce holes into the cake using the prongs of a fork. Pour the pineapple mixture over the hot cake and set it aside.
  • Prepare the instant pudding according to the package directions. Spread the pudding over the cake/pineapple and refrigerate until it is thoroughly chilled.
  • Whip the heavy whipping cream with the 1/2 cup sugar until it is stiff. Cover the top of the cake with the whipped cream.
  • Sprinkle the coconut on top.
  • Share with others and enjoy!

Nutrition Facts : Calories 302.1, Fat 14.9, SaturatedFat 6.8, Cholesterol 54.5, Sodium 238.4, Carbohydrate 40.3, Fiber 0.6, Sugar 31.9, Protein 3

CREAM OF COCONUT PINEAPPLE UPSIDE-DOWN CAKE



Cream of Coconut Pineapple Upside-Down Cake image

I came up with this after mistakenly buying cream of coconut, thinking it was coconut cream. Cream of coconut is usually used for making pina coladas (e.g. Coco Goya® Cream of Coconut) and is not the same thing as coconut cream. It turned out so great I had to go back and buy another can!

Provided by Carl1121

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h47m

Yield 12

Number Of Ingredients 13

¼ cup brown sugar
¼ cup butter
7 tablespoons unsweetened coconut flakes
2 cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
2 egg whites
1 cup white sugar, divided
7 ⅓ tablespoons butter
1 (15 ounce) can cream of coconut
1 (8 ounce) can pineapple chunks, juice reserved, divided
2 egg yolks
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking pans.
  • Place brown sugar, 1/4 cup butter, and coconut flakes in a microwave-safe container and heat until warm, about 2 minutes. Mix into a paste.
  • Combine flour, baking powder, and salt in a separate bowl. Whip egg whites in a metal bowl with a clean electric mixer until stiff peaks are formed.
  • Beat 1/2 cup white sugar and 7 1/3 tablespoons butter in a bowl with an electric mixer until creamy. Add remaining 1/2 cup white sugar, cream of coconut, reserved pineapple juice, egg yolks, and vanilla extract; mix thoroughly. Add the flour mixture; stir batter slowly until fully combined. Fold in the whipped egg whites using a spatula.
  • Spread the brown sugar paste over the bottoms of the prepared pans. Arrange pineapple chunks on top. Pour in the batter.
  • Bake in the preheated oven until tops are brown and crisp and a toothpick inserted into the centers comes out clean, about 1 hour. Let cool, about 25 minutes. Flip cakes over onto a serving plate and out of the baking pans.

Nutrition Facts : Calories 437.5 calories, Carbohydrate 62.3 g, Cholesterol 63 mg, Fat 20.3 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 14.1 g, Sodium 188.7 mg, Sugar 45.5 g

COCONUT-PINEAPPLE CAKE FILLING



COCONUT-PINEAPPLE CAKE FILLING image

This is a very good filling for cakes. The pineapple and coconut flavors compliment each other very nicely.

Provided by Karla Everett

Categories     Other Desserts

Time 15m

Number Of Ingredients 8

1 c sugar
1/2 c crushed pineapple
1/2 c pineapple juice juice
rind of 1 lemon
1 large egg yolk, beaten
1 coconut, grated fresh or moist shredded
1 Tbsp flour
1 Tbsp butter

Steps:

  • 1. Mix sugar with flour; add pineapple juice, lemon juice and juice and cook until thick. Stir in beaten egg yolk and cook another minute. Remove from heat; add coconut, pineapple and butter. Cool.
  • 2. Use as filling for white cake or spice cake. Frost cake with boiled frosting and top with toasted coconut.

BABY FOOD PINEAPPLE COCONUT CARROT CAKE



Baby Food Pineapple Coconut Carrot Cake image

This incredibly moist carrot cake is brimming with yummies, like pineapple, coconut and walnuts! And the best thing about it is...NO GRATING CARROTS...that's where the baby food thing comes into play!!! Try it, you'll love it and never grate carrots again..at least not for cake :)

Provided by Karen..

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups vegetable oil
4 large eggs
2 (6 ounce) jars carrot baby food
1 (8 ounce) can crushed pineapple, well drained
1 cup chopped walnuts
1 cup flaked coconut
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
4 cups confectioners' sugar

Steps:

  • Cake: Preheat oven to 350 degrees.
  • In a large mixing bowl, combine dry ingredients and mix well.
  • Add oil, eggs and baby food and mix on low speed until well combined.
  • Fold in pineapples, nuts and coconut.
  • Pour into 2- 9 inch greased and floured pans.
  • Bake for about 35 minutes or until center tests done.
  • Cool for 15 minutes on wire rack and then remove from pans.
  • Cool completely before filling and frosting.
  • Frosting: In a large bowl, beat cream cheese and butter until smooth.
  • Add vanilla and confectioner's sugar and beat until desired spreading consistency.
  • Frost cakes and sprinkle top with additional chopped walnuts and coconut, if desired.
  • If you have any left, store in the refrigerator!

Nutrition Facts : Calories 876, Fat 51.8, SaturatedFat 15.5, Cholesterol 111.6, Sodium 568.4, Carbohydrate 99.4, Fiber 2.3, Sugar 79.3, Protein 7.8

COCONUT, PINEAPPLE, RUM CAKE



Coconut, Pineapple, Rum Cake image

Sweet tooth and Pina Colada lovers this is for YOU!!!!! Optional for the winter parties! You can bake this in 2 medium metal bowls, (using foil to keep stable while baking) to form a snow ball when put together. You just need to slice a piece off the bottom (round part) so it can sit stable and frost with cream top with other half and frost with rest. Cover with coconut flakes.

Provided by Rita1652

Categories     Dessert

Time 50m

Yield 20 serving(s)

Number Of Ingredients 9

1 (18 ounce) yellow cake mix (2 layer)
1 cup dark rum
3 eggs
1/2 cup coconut water or 1/2 cup coconut milk
1/3 cup oil
10 ounces coconut flakes
20 ounces crushed pineapple
2 -3 1/2 ounces vanilla flavor instant pudding and pie filling mix
16 ounces whipped topping

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour a 15x10 inch pan.
  • Combine cake mix, 3/4 cup rum, eggs, milk, and oil beat till well combined about 3 minutes. Blend in 1 cup coconut flakes.
  • Pour into prepared pan and bake for 30 minutes.
  • Meanwhile prepare cream filling and topping.
  • Drain crush pineapple saving the juice. Combine pudding, pineapple, 1 cup pineapple juice and 1/4 cup rum.
  • Fold in whipped topping.
  • Cool and remove from pan.
  • Slice into 3 10x5 pieces.
  • Place one layer on serving dish, top with the cream, add next layer and top with cream, top with last layer. Cover sides and top with remaining coconut.
  • I pressed the coconut into the cream to shape like a pineapple.
  • Chill well or you can freeze.
  • Garnish with pineapple leaves and some pineapples.

COCONUT PINEAPPLE CAKE



Coconut Pineapple Cake image

This cake is incredibly moist and dense, which makes it ideal for chilling and cutting up ahead of time to serve as bars at social events. Mom is always asked for this recipe. -Krista Smith Kliebenstein, Broomfield, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 14

2 eggs
2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 can (20 ounces) crushed pineapple, undrained
1/2 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2 cups confectioners' sugar
1/2 cup sweetened shredded coconut

Steps:

  • In a large bowl, beat the eggs, sugar and vanilla until fluffy. Combine the flour, baking soda, baking powder and salt; add to egg mixture alternately with pineapple. Stir in walnuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Frost cake. Sprinkle with coconut. Store in the refrigerator.

Nutrition Facts : Calories 517 calories, Fat 20g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 323mg sodium, Carbohydrate 82g carbohydrate (62g sugars, Fiber 1g fiber), Protein 6g protein.

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