Coconut Cake W Pineapple Frosting Recipes

COCONUT CAKE WITH PINEAPPLE FILLING

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!

PINEAPPLE CAKE WITH COCONUT FROSTING

Steps:

• Preheat the oven to 350°F. Grease and flour (2) 8-inch or 9-inch round pans. Place the pineapple chunks in a blender or food processor and puree until smooth, without any chunks. In a large mixing bowl, beat the eggs and the sugar until smooth. Stir in the coconut milk, melted butter, and vanilla. Add the flour, baking powder, and salt, stir to combine. Add 1 cup of the pureed pineapple and stir once more.
• Divide the batter between the prepared pans. Bake 35-38 minutes, until a toothpick inserted in the center of the cake comes out clean. Let cool in the pans for 15 minutes, before inverting the cakes over a wire rack. Let the cakes cool completely.
• Place the cream cheese in a large mixing bowl and beat with an electric mixer until smooth. Add half the powdered sugar and beat to combine. Add the remaining sugar and beat again. Add the coconut milk and the vanilla, beat to combine and then taste the frosting. Adjust the sugar as desired, and add a tiny splash of rum, if you would like.
• Place one layer of the cake on a plate, top with 1/3 of the frosting, smoothing it gently across the cake, almost to the edge. Gently place the second cake over the frosting layer. (I like to place the first cake upright and then flip the second cake over, so that the tops are facing in and the bottom is on top providing a nice flat layer.) Scoop the remaining frosting onto the top cake and gently spread it across the cake. Sprinkle with coconut, if desired, and chill in the refrigerator until ready to serve. Enjoy!

PINEAPPLE COCONUT CAKE

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.

BEA'S PINEAPPLE CAKE W/SEVEN MINUTE ICING

Steps:

• 1. CAKE: DO NOT FOLLOW CAKE BOX INGREDIENTS. Preheat oven to 350. Grease & flour three 9" cake pans. (I have also used 8" pans as well as a 9x13 sheetcake pan). Mix together the cake mix along with the buttermilk, 2 whole eggs and 2 egg yolks, sugar, oil and vanilla. (* Or make your own scratch cake). Mix with electric mixer on medium for 2 1/2 to 3 minutes. Pour into prepared cake pans. Bake at 350 for 30-40 minutes or until they test done. Leave in pans for 10 minutes then turn out.
• 2. TOPPING: Once you get your layers in the oven, pour the pineapple (juice & all) into an appropriate size saucepan. Add the 3/4 cup sugar, mix well & cook on med-low, stirrring occasionally, until layers are done. Turn burner off but leave saucepan on burner so it'll stay warm. *SEE STEP #7.
• 3. ICING: Put your water in the bottom of the double boiler and start the water boiling. In the top of a double boiler, combine the 2 remaining egg whites, the 1 1/2 cups sugar, 2 TBSP syrup and 1/3 cup "cold" water. Using an electric hand mixer, beat for 2 minutes. Now place the top of double boiler into the bottom and still using the hand mixer, beat continuously for 7 to 8 minutes. The icing should be getting very stiff by now. Once you have done this for at least 7 minutes, remove from heat & add in the 1 tsp of vanilla & continue beating for an additional 2 to 3 minutes or until icing is very stiff, thick and shinny.
• 4. TO ASSEMBLE: Put one cake layer on cake plate. Punch several holes into layer, pour a third of pineapple topping over layer then spread on a fourth of icing and repeat with the second layer. Place last layer on top and pour last third of topping over layer. Ice top & sides with icing. Note: make sure you have about half the icing left for the top & sides.
• 5. TIP: I was told that by cooking the pineapple will prevent it from turning the icing dark after a few hours.
• 6. IMPORTANT: this cake is better to be eaten the day of baking. The icing seems to break down the next day so please don't make this cake a day in advance. It'll be good but certainly not as pretty. Also, I recommend leftovers be kept in a cool place or refrigerated.
• 7. *PLEASE NOTE: Some cans of pineapple have more juice than others so go ahead and follow step #2 but before you put the pineapple on the layers you may want to drain the pineapple but reserve the juice in case you need to add some of the juice. You don't want it dry nor do you want it soggy so use your own judgement. You can use only one 20 oz can of pineapple but cut the sugar amount to 1/2 cup or less. You can also substitute equal amounts of Splenda for sugar.
• 8. *****BUTTERMILK SUBSTITUTE:***** 1 Tbsp lemon juice or white vinegar and enough milk to equal 1 cup or whatever the amount is needed for your recipe. Stir virgorously and let stand for 5 minutes.
• 9. Either of these mixes will work just fine. Or you can make your own scratch cake.

COCONUT CAKE W/ PINEAPPLE FROSTING

Steps:

• 1. GREASE N FLOUR 3 ROUND CAKE PANS. IN LARGE MIXN BOWL CREAM TOGETHER BUTTER N SUGAR UNTIL FLUFFY. (About 8 min) ADD EGGS ONE AT A TIME N MIXN WELL AFTER EACH ADDITION. GRADUALLY ADD FLOUR N COCONUT MILK STARTN WITH FLOUR N ENDING WITH FLOUR....NOW ADD VANILLA N COMBINE. PREHEAT OVEN TO 350
• 2. POUR BATTER EVENLY INTO THE THREE PREPARED PANS....LEVEL WITH OFFSET SPATULA OR DROP 2" -3" ABOVE COUNTER to LEVEL. BAKE FOR 30 MINUTES. REMOVE FROM OVEN N COOL ON COOLN RACKS FOR 15 MIN.
• 3. IN A SMALL BOWL COMBINE SOUR CREAM, 4 TBLSP. COCONUT MILK, N COCONUT...SET ASIDE. ON CAKE PLATTER INVERT ONE LAYER OF CAKE NEXT POKE HOLES IN THE CAKE WITH WRONG END OF WOODEN SPOON (I USED PLASTIC N IT WORKD JUST FINE....LOL) ABOUT 1" apart NOW SPOON ON ONE THIRD OF SOUR CREAM MIXTURE...NEXT CAKE LAYER N REPEAT PROCESS N THE SAME WITH LAST LAYER ;)
• 4. OKAY. NOW IS WEN THE PATIENCE COMES IN...REFRIGERATE CAKE (COVERD) FOR 24 HOURS....TRY N FORGET ABOUT IT :/
• 5. OK ITS 24 HOURS LATER! MIX CREAM CHEESE N BUTTER TOGETHER THEN MIX IN CONFECTIONERS SUGAR ON LOW UNTIL ALL IS COMBINED. MIX IN CRUSHD PINEAPPLE...FROST CAKE N REFRIGERATE (for frosting to firm up slightly). THEN ENJOY :)

PINEAPPLE-COCONUT CAKE WITH 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.

COCONUT CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
• Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
• Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it's still a pretty fluffy cake!
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

NO FUSS MANDARIN ORANGE CAKE W/ VANILLA COCONUT FROSTING

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 9" x 13" pan.
• In a large bowl, beat cake mix, eggs, oranges and juice, and oil until thoroughly mixed- orange segment will break up into batter.
• Pour into pan and bake for 35-40 minutes.
• Cool for at least an hour.
• Frost cake.
• Sprinkle with coconut.

EASY 4-INGREDIENT PINEAPPLE FROSTING

Steps:

• Gather the ingredients.
• Place a mesh sieve over a bowl and, from the canned pineapple, strain the pineapple juice into the bowl. Set the juice aside.
• Measure 6 tablespoons (about 1/3 cup) of crushed pineapple into a small bowl and set aside. Refrigerate or freeze any remaining crushed pineapple and juice for another use, if desired.
• Add butter to a large bowl. Using an electric mixer , cream the butter until smooth and pale.
• Gradually beat in the confectioners' sugar. Continue beating until light and fluffy.
• Stir in the 6 tablespoons of crushed pineapple and just enough of the reserved pineapple juice to make it spreadable. Beat to blend thoroughly.
• Spread over cake layers or cupcakes. If desired, add more crushed pineapple and spoon the mixture over a Bundt cake.

COCONUT CAKE WITH 7-MINUTE FROSTING

Steps:

• For the cake:
• Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside.
• Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.
• Combine the coconut milk and coconut cream in small bowl and set aside.
• Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.
• With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.
• In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.
• Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.
• For the frosting:
• Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.
• Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.