Best Pineapple Coconut Dream Icebox Cake Recipes

PINEAPPLE COCONUT ICEBOX CAKE

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 ICEBOX CAKE

Steps:

• In 2-quart saucepan, cook pudding mix, milk and pineapple juice as directed on box.
• In 9-inch springform pan, place a single layer of cookies. Top with a single layer of pineapple. Pour 2 cups of the cooked pudding on top. Repeat layers, using remaining cookies, pineapple and pudding (you will be short 1 pineapple slice on top; add extra cookies to this spot). Cover; refrigerate at least 8 hours or overnight.
• In chilled medium bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. Add powdered sugar; beat until incorporated.
• To serve, carefully remove side of springform pan. Top cake with whipped cream just before serving.

PINEAPPLE COCONUT DREAM ICEBOX CAKE

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...

EASY PINEAPPLE COCONUT CAKE

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.

PINEAPPLE COCONUT CAKE

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.