Best Strawberry Pineapple Coconut Cake Recipes

ALOHA STRAWBERRY DUMP CAKE

Steps:

• Preheat oven to 350.
• Pour pineapple and its juice into a greased 9x13 casserole/baking pan.
• Sprinkle coconut over the pineapple, then sprinkle the strawberries over the coconut.
• Spread dry cake mix evenly over the layers of strawberries/coconut/pineapple. Dot the cake mix all over the top with the pieces of butter.
• DO NOT MIX.
• Bake 45 minutes, or until top is slightly browned.
• Cool and serve.
• You can leave out the coconut for those more picky eaters, it turns out wonderfully gooey!

STRAWBERRY TROPICS CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, reserved pineapple juice, water, oil and eggs on low speed 2 minutes, scraping bowl occasionally (do not overbeat); stir in 2 teaspoons orange peel. Pour into pan.
• Bake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
• In medium bowl, stir together frosting, pineapple, 1/4 cup coconut and 2 teaspoons orange peel. Spread frosting mixture over top of cake. Garnish with additional coconut and strawberries. Store loosely covered.

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.