PINEAPPLE COCONUT BARS
Pineapple and coconut make this a special tropical treat. Serve them at your next luau
Provided by Dennis
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch square baking pan.
- In large mixing bowl, cream shortening and brown sugar. Add eggs, pineapple and rum, mix well. In separate bowl, mix together the flour, baking powder and salt. Slowly add to egg mixture and beat until well blended. Blend in coconut and spread batter evenly in bottom of pan.
- Bake 25 to 30 minutes. Let cool on wire rack before cutting into bars.
Nutrition Facts : Calories 109.2 calories, Carbohydrate 14.7 g, Cholesterol 15.5 mg, Fat 5.4 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 78.8 mg, Sugar 11.1 g
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.
PINEAPPLE COCONUT DESSERT RECIPE RECIPE - (4.3/5)
Provided by HotDishHomemaker
Number Of Ingredients 9
Steps:
- 1. Make the Cake Mix according to package directions EXCEPT pour the batter into TWO 9 x 13 pans. Spread the batter out evenly. Don't worry, the batter will rise and this is only the bottom layer of our Dessert so we need to have room for the next two layers. The baking time will most likely be much less than stated on the package since we are using two pans. Mine took about 17 minutes. Check for doneness at about the 10 minute mark and then check every 5 minutes or so. 2. When the Cakes are done, allow them to cool completely. 3. Wait, don't turn the oven off just yet. Spread the Coconut out on a 9 x 13 baking sheet and pop it into the already preheated oven. Stir it often and bake just until toasted. Watch closely, once the Coconut starts to get golden brown it can burn quickly so air on the side of caution and remove it as soon as it gets that toasty color. Set the Toasted Coconut aside an allow it to cool. 4. In a large mixing bowl, add the Pudding Mixes, Coconut Extract and Milk. With a hand mixer blend for about 2 minutes. Next add in the Cream Cheese and mix until all ingredients are well combined and smooth. 5. With a spatula, fold in the drained Pineapple. 6. Spread the Filling evenly over the 2 cakes. 7. With a handheld mixer whip the Cream and Sugar until stiff peaks form. Spread the Whipping Cream evenly in the two pans over the top of the filling layer. 8. Now sprinkle the cooled Toasted Coconut over the top of the Whipped Cream layer in both pans. 9. Cover the pans tightly and refrigerate for at least 2 hours. After the Desserts have chilled, slice and serve! ~Store any leftovers in the refrigerator. Recipe by: Hot Dish Homemaker
PINEAPPLE COCONUT BREAD
Pineapple Coconut Bread is rich and sweet, made with coconut, pineapple, eggs and butter.
Provided by Sabrina Snyder
Categories Bread
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees and spray a loaf pan with baking spray.
- Spread coconut on a baking sheet and bake for 6 to 10 minutes shaking the tray occasionally.
- In your stand mixer add the butter and sugar and cream on high speed until light and fluffy for 1-2 minutes.
- Add the flour, baking soda, and salt into a bowl and whisk together until well mixed.
- Add eggs, one at a time until fully combined then add in the flour mixture and the sour cream alternating in batches (1/3 of the amount each time).
- Gently add in the pineapple and 1 cup of the coconut flakes with a spatula.
- Add the batter to the loaf pan then sprinkle the top with the remaining coconut.
- Bake for 65 to 70 minutes or until the cake is cooked through (test with a toothpick).
Nutrition Facts : Calories 360 kcal, Carbohydrate 44 g, Protein 4 g, Fat 20 g, SaturatedFat 15 g, Cholesterol 63 mg, Sodium 173 mg, Fiber 2 g, Sugar 30 g, ServingSize 1 serving
PINEAPPLE COCONUT PUDDING
Pineapple Coconut Pudding is a creamy and cool dessert with tropical flavors. It's easy to make with only a few ingredients.
Provided by Renee Dobbs
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Whisk together coconut milk, pineapple juice, sugar, and cornstarch in a medium saucepan over medium-high heat.
- Continue whisking slowly until mixture comes to a full boil and thickens.
- Ladle into 4 small bowls or ramekins.
- Place plastic wrap directly on surfaces. Cool to room temperature then chill overnight.
- Serve topped with fresh pineapple and toasted coconut flakes.
PINEAPPLE COCONUT FRUITCAKE
I really don't care much for fruitcake. That being said, this recipe actually sounds like it might be good. I am adding it here so I can find the recipe to bake for Christmas. I may substitute 1/2 cup coconut rum for half the pineapple juice when I make it. NOTE: Cake needs to mellow for 2 weeks before serving.
Provided by Sweet PQ
Categories Dessert
Time 1h10m
Yield 3 8" 4" loaf cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 300*. Grease and flour (3) 8" x 4" loaf pans.
- Mix fruits, nuts and coconut; set aside.
- Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each. Stir in the pineapple juice.
- Combine the flour, baking powder and salt. Add this to the creamed butter-sugar mixture.
- Fold in the combined fruits, nuts & coconut.
- Spoon into three (3) greased and floured 8" x 4" loaf pans.
- Bake @ 300* for 1 1/2 hours.
- Cool, wrap and store two weeks to mellow.
CRUSHED PINEAPPLE AND COCONUT COOKIES
This crushed pineapple and coconut cookie is similar to one sold in a regional grocery store in the Southeast. There are several similar recipes out there, and this is the best combination of them!
Provided by Kassidee Kennedy Cuffey
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 40m
Yield 30
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Spread pecans and coconut onto a baking sheet.
- Toast in the preheated oven until coconut is very light golden brown and pecans become fragrant, 5 to 7 minutes. Remove from the oven and let cool, about 10 minutes. Leave the oven on.
- Pulse oats in a blender or food processor until slightly ground.
- Mix brown sugar, white sugar, and butter together in a bowl. Add pineapple, egg, vanilla extract, and almond extract.
- Mix oats, flour, baking powder, and salt together in a small bowl; mix into the wet ingredients. Stir in toasted coconut and pecans. Drop by spoonfuls onto the prepared cookie sheets.
- Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 128 calories, Carbohydrate 17.8 g, Cholesterol 14.3 mg, Fat 6 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 63.7 mg, Sugar 11.7 g
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