Best Snowy Coconut Cake With Pineapple Lime Cream Cheese Filling Recipes
PINEAPPLE COCONUT CAKE
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
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 CAKE WITH CREAM CHEESE FROSTING
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
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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