Pineapple Coconut Cookies Cream Cheese Frosting Recipes

PINEAPPLE COCONUT SNOWBALLS

Steps:

• In a small bowl, beat cream cheese and pineapple until combined. Cover and refrigerate for 30 minutes. , Roll into 1-in. balls; roll in coconut. Refrigerate for 6 hours or overnight.

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 CREAM CHEESE FROSTING

Steps:

• Cream the butter and cream cheese together with an electric mixer in a large bowl until light and fluffy. Add the pineapple juice and continue beating until absorbed into the mixture. Beat the confectioners' sugar into the mixture a little at a time until completely integrated.

COCONUT-CREAM CHEESE FROSTING

Steps:

• Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners' sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners' sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut. If desired, spoon toasted coconut evenly over frosted cake.

PINEAPPLE COCONUT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350 degrees. To make cake batter, in a large bowl, beat together eggs with sugar and vanilla. Add flour, pineapple with juice, baking soda and walnuts and mix well to combine.
• Pour cake batter into a 9×13 inch baking pan sprayed with cooking spray. Bake 35 to 40 minutes.
• To making frosting, cream together cream cheese and butter. Add vanilla, coconut extract, and powdered sugar and use an electric mixer to beat until frosting is smooth. Frost cake once it has cooled after baking. Add the coconut on top (optional).

COCONUT-PINEAPPLE CAKE WITH CREAM CHEESE FROSTING

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.

MOIST & FLUFFY CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F. Coat a 9×13 pan with nonstick spray. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment mix both sugars, vegetable oil, eggs and vanilla together on medium speed until smooth, 1 minute.
• Add in the cinnamon, baking powder, baking soda, and salt and continue mixing for 30 seconds, scraping the sides of the bowl as necessary.
• Mix in the flour until just combined.
• Add in the carrots, pineapple, walnuts, coconut, and raisins and stir until evenly incorporated.
• Pour batter into the prepared pan.
• Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.

COCONUT CREAM CHEESE FROSTING

Steps:

• Add the butter to the mixing bowl and mix until smooth.
• Add the cream cheese that has been cut into small to medium size pieces, beating with the butter until well blended and smooth.
• Add the coconut and vanilla extracts
• Slowly add the powdered sugar, beating until smooth. Do not beat above medium speed or for too long. The longer you beat the softer the frosting becomes. If it becomes too soft to pipe, just refrigerate for a short while.
• Use the frosting while it is still chilled. If it becomes too soft, refrigerate until it firms up a bit or put in the freezer for 5 minutes or so to return it to a good piping consistency.

ANGELA'S PINEAPPLE COCONUT CREAM CHEESE FROSTING

Steps:

• Blend all ingredients together in a food processor till light and fluffy.

COCONUT CARROT CAKE NO-BAKE COOKIES WITH PINEAPPLE CREAM CHEESE FROSTING

Steps:

• Line a baking sheet with aluminum foil, a Silpat or parchment paper, and set aside.
• Cut the carrots into large pieces and place them in a food processor fitted with the chopping disc. Pulse the carrots until finely chopped. Add the pecans, cashews, coconut, almond butter, cinnamon, ginger, salt, 2 tablespoons maple syrup and 1 teaspoon vanilla. Process until the mixture is well-combined, scraping the sides of the food processor as necessary. The mixture should be moist but not runny, and it will be ready when it starts to pull away from the sides of the food processor bowl and form a ball.
• Using clean hands, form the dough into 15 equally shaped balls, approximately 1 1/4 inches in diameter. Place the balls on the lined baking sheet, then use your thumb to flatten with an indentation.
• Prepare the frosting in a mixing bowl by combining the cream cheese and pineapple juice with the remaining 2 teaspoons maple syrup and 1/2 teaspoon vanilla extract. Beat with a hand mixer until creamy. Top each cookie with a spoonful of frosting, then sprinkle with additional shredded coconut if using. Place cookies in the refrigerator for 1 to 2 hours before serving, or in the freezer for 15 minutes. The cookies may be stored in the refrigerator or freezer.