Pineapplemacadamia And Coconut Cake Recipes

PINEAPPLE MACADAMIA FRUIT CAKE

Steps:

• 1. Place dried pineapple in a small container and microwave for a minute or so to heat it, then add rum and toss together. Cover well and set aside for an hour or so that it can absorb the rum and make as candied.
• 2. Cream butter and sugar until fluffy. Add eggs one at the time and cream into butter mixture to blend well. Cut nuts and fruit into medium pieces, combine and flour with 1/2 cup of the flour, toss. Sift remaining flour and baking powder together. Fold into egg and butter mixture. Add Cream of Coconut and flavorings; mix well. Add nuts and fruit and fold in carefully.
• 3. Pour into a greased and paper-lined plain tube pan. Place in COLD oven and bake at 250 degrees for 3 hours. Cool slightly and remove carefully from pan onto a wire rack to cool completely.
• 4. Store in closely covered container. It is best sliced cold or with an extremely sharp knife to avoid tearing the cake.

PINEAPPLE-MACADAMIA FRUITCAKE

Steps:

• Preheat oven to 300 degrees F. Grease three 8- x 5-inch loaf pans. Line with wax paper and grease the paper. In a medium bowl, toss 4 cups of the pineapple, the nuts and coconut with 1/4 cup flour until coated. Set aside. In a large mixer bowl at medium speed, beat sugar and butter or margarine for 3 minutes or until fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, pineapple flavoring and vanilla extract. At low speed, beat in flour until well blended. With a wooden spoon, stir in fruit-nut mixture. Spoon batter into pans and top with remaining pineapple, pressing lightly into batter. Bake for 1 1/4 hours or until golden brown and a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes. Remove from pans, peel off wax paper and cool completely on wire racks. Wrap in foil. Refrigerate at least 2 days before serving. Store in refrigerator up to 1 month or in freezer up to 3 months.

PINEAPPLE,MACADAMIA AND COCONUT CAKE

Steps:

• Beat sugar and eggs until thick and creamy.
• Mix nuts and pineapple together.
• Add to egg and sugar mixture.
• Add flour and beat well.
• Grease and flour a ring tin.
• Spoon in mixture, sprinkle with coconut.
• Bake 180 C for 40 - 45 minutes till golden.
• Frost if desired.

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 MACADAMIA POUND CAKE

Steps:

• Combine dried pineapple and boiling water in a small bowl; let stand 15 minutes; drain thoroughly and blot dry.
• If pineapple pieces are large, cut them into 1/2-inch pieces.
• Heat oven to 325°.
• Sift together flour, baking powder and salt; set aside.
• Beat butter and sugar with an electric mixer on high speed until light, 3 minutes; add eggs one at a time, mixing well after each addition; reduce mixer to low speed; add milk, rum, and vanilla; add flour mixture, mix just until combined; fold in pineapple and nuts with a spatula.
• Grease and flour an 8 1/2" x 4 1'2" loaf pan; transfer batter to pan; bake until a wooden pick inserted in the center comes out clean, about 1 1/2 hours.
• Cool in the pan 10 minutes; loosen cake from the sides of the pan with a flexible knife; invert onto a wire rack and cool completely before slicing.

PINEAPPLE & MACADAMIA NUT CAKE

Steps:

• Preheat oven to 350°. Combine cake mix, pineapple juice, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into three greased and floured 8-in. round baking pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, combine sugar and flour in a large saucepan. Whisk in egg yolks, butter and pineapple until blended. Bring to a boil over medium heat; cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; cool to room temperature. Reserve 1/3 cup pineapple mixture for frosting; gently stir nuts into remaining pineapple mixture., Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer., For frosting, cream butter, confectioners' sugar, reserved pineapple mixture and enough milk to reach a spreading consistency. Spread over top and sides of cake. If desired, chop and toast additional nuts; sprinkle on top and around bottom of cake.