Pineapple Coconut Pound Cake Recipes

PINA COLADA POUND CAKE

Steps:

• Toast coconut by spreading in a large skillet over medium heat. Stir and cook for about 3-5 minutes until toasted.
• In a large mixing bowl, beat butter until creamy. Add in sugar and rum flavoring, beating until fluffy. Add eggs, one at a time.
• In a small bowl, mix together flour, baking soda, baking powder and salt. Slowly add flour mixtures to mixing bowl, alternating with sour cream until fully mixed. Fold in crushed pineapple.
• Pour into a well greased and floured bundt pan. Bake in a 325 degree oven for 85-90 minutes. This makes a very big cake that will puff up over the top of your pan. It's okay.
• Remove from oven and allow to cool about 15 minutes in pan. Invert onto a wire rack and cool completely.
• For the glaze, whisk the milk, rum and powdered sugar until smooth. Drizzle on cooled cake and immediately sprinkle with toasted coconut. ENJOY!

PINEAPPLE COCONUT BUNDT CAKE

Steps:

• Preheat oven to 350 degrees and spray an angel food pan with baking spray.
• Sift together the flour, baking powder, baking soda, and salt.
• To your stand mixer add the butter and sugar on medium speed until lightened in color and fluffy, about 3 minutes.
• Add in the eggs one at a time, then add the vanilla extract.
• Alternate flour and sour cream until just combined.
• Stir in the pineapple and 1 1/2 cups of coconut and pour batter into angel food cake pan.
• Sprinkle remaining coconut shreds on top of the batter and bake 50-55 minutes.
• Let cake cool 20 minutes before removing from pan.

HAWAIIAN PINEAPPLE COCONUT CAKE RECIPE

Steps:

• Preheat oven to 180C/350F/Gas 4 and grease a 9" x 13" (33cm x 23cm) baking pan.
• Mix the flour, sugar, baking soda, eggs, crushed pineapple and juice, coconut flakes, and walnuts. in a large mixing bowl by hand until well combined.
• Pour cake batter into greased baking pan.
• Bake for 45 minutes until cooked through. (Insert a cocktail stick into the center of the cake, it should come out clean.)
• Cool completely in the pan.
• Beat cream cheese in a medium bowl with an electric mixer until creamy. Add butter, powdered (icing) sugar, vanilla extract, and salt then beat with an electric mixer until well combined.
• Spread cream cheese frosting over the cake and sprinkle with finely chopped walnuts.
• Cut into 24 pieces and serve immediately. Or cover the cake (uncut) and refrigerate it until serving.

COCONUT-PINEAPPLE LOAF CAKE

Steps:

• Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
• Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
• Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

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.

PINEAPPLE-COCONUT POUND CAKE

Steps:

• 1. Heat oven to 350^. Spread coconut on a pan to toast in oven for about 6 minutes- tossing around after 3 minutes.Set aside. Turn oven to 325 degrees. Spray a 9X5-inch loaf pan generously with non stick cooking spray- Sprinkle just a bit of coconut on the bottom, set aside.
• 2. In a medium mixing bowl mix the flour,baking soda and salt; set aside. In your large mixer bowl cream butter and sugar until fluffy and light. Add eggs ,beating well after each addition. Reduce speed to low and add flour mixture alternately with the sour cream- ending with flour mixture.
• 3. Mix just to combine(do not over beat) Fold in pineapple (squeezed dry), and the coconut. Spoon into the prepared pan. Sprinkle top with remaining coconut. Batter will fill the pan -but will not overflow when baked.
• 4. Bake for 65-70 minutes. Check after 45 minutes,Cover pan 1/2 way through baking time). Remove to rack to cool for 15 minutes before removing from pan to cool completely. Store covered at room temperature.

PINEAPPLE COCONUT POUND CAKE

Steps:

• 1. Heat oven to 325 degrees. Grease a 12 cup bundt pan. Lightly flour and tap out excess.
• 2. Whisk flour, baking soda and salt together in a medium bowl.
• 3. Beat butter and sugar until light and fluffy, about 3 minutes.Beat in eggs one at a time, beating well after each addition.
• 4. Mix yogurt with pineapples in a small bowl.
• 5. Beat flour mixture into butter mixture, low speed, in 3 additions alternating with yogurt mixture, starting and ending with flour. Add coconut extract and vanilla and continue to beat for 3 minutes.
• 6. Pour into prepared bundt pan. Bake for 60 mins at 325 or until a wooden pick inserted in the center comes out clean. Place pan on a wire rack to cool for 15 mins. Then turn out cake on the wire rack to cool completely.
• 7. Whisk together pineapple juice and confectioners sugar and drizzle over cooled cake. sprinkle coconut over glaze.
• 8. Options: You could also add 1 tsp.lime rind to batter and make the glaze using lime juice instead of pineapple to give it a pina colada flavor.

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 WITH CRUSHED PINEAPPLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter three 9-inch round cake pans and dust lightly with flour.
• Prepare cake: Stir flour, sugar, salt, and baking soda together in a large bowl. Stir in eggs and melted butter until just combined. Add sour cream, vanilla and coconut extracts, undrained pineapple and coconut; stir until combined. Divide batter evenly into the three prepared pans.
• Bake in the center of the preheated oven until a wooden pick inserted in the middle of a layer comes out clean, 30 to 35 minutes. Cool in the pans on wire racks about 10 minutes. Turn layers out onto the racks and cool completely, about 1 hour.
• Prepare the buttercream frosting: Beat butter in the bowl of an electric mixer until fluffy and lighter in color. Add 1 cup powdered sugar and 1 tablespoon cream; beat on medium speed for about 1 minute. When the sugar is fully incorporated, add vanilla, salt, 1 additional cup of powdered sugar, and 1 more tablespoon cream; beat for about 2 minutes. Beat in the remaining powdered sugar. If the frosting is too stiff, add a few drops of cream and stir again. Repeat until the desired consistency is reached.
• Prepare the filling: Remove 1 cup of the frosting and place in a medium mixing bowl. Add drained, crushed pineapple and stir. Add a few drops of reserved pineapple juice if the mixture is too stiff.
• To assemble: place one cake layer on a cake plate or stand. Spread 1/2 of the filling on top of the first layer. Put the second layer in place and spread the remaining filling on it. Place the third layer on the top and spread the remaining buttercream frosting on the top and sides of the cake. Garnish the top of the cake with flaked coconut, and add drained pineapple tidbits as desired.