It's moist, sweet, and has a delicate crumb! Prepare three 9 inch cake pans by lightly greasing them and then dusting with flour. If this sounds like a dessert dream come true, you will be blown away by this Pineapple-Coconut Cake. This pineapple coconut cake is a quick and easy dessert. Brittany Conerly; Prop Stylist: Christina Brockman; Food Stylist: Karen Rankin. Canned pineapple is a great addition to a variety of dishes. The juice is the liquid thats needed to make this mix. Drizzle sweetened condensed milk over the dry cake mix. The cake can be frozen for up to three months. A pineapple cake is a tasty and tropical treat that can be decorated with any number of creative and fun toppings. Or why not just have a browse through all my sweet treats to see if there is anything else that takes your fancy. Time will tell. They all have worked well. Boxed cake mix: You will need one 15.25-ounce sized box of yellow cake mix or French vanilla flavored cake mix (just the dry mix). Crush the graham crackers and add to an 8" x 8" casserole dish. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. The egg whites will thin the batter down slightly. Ive updated the recipe card to reflect it. To your stand mixer add the butter and sugar on medium speed until lightened in color and fluffy, about 3 minutes. Beat 3/4 cup butter in a bowl using an electric mixer until light and fluffy. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Dry Ingredients : Whisk the dry ingredients for the cake in a small mixing bowl; flour, baking powder, and salt. crushed pineapple in juice, drained and juice reserved, Lemon Cake with Lemon Filling and Lemon Butter Frosting. Transfer the mixed pineapple cake batter to your greased 9 x 13 baking dish or pan. Learn how your comment data is processed. Pour into a lined cake tin and bake for 40 minutes or until cooked through. Find a yummy combination of coconut and crushed pineapple in this tender, moist cake, with more crushed pineapple in the filling. Preheat oven to 350. Fill the ring with about 12 cup of pineapple curd. Doing this will help ensure every part of the cake is chilled before assembling to make sure the cake is as stable as possible. Make the Frosting: Beat together cream cheese, butter, and sour cream until smooth. Oh dear I am so sorry this recipe has been up for ages and this is the first time that someone has pointed this out. Just open the can of crushed pineapple and youre good to go. Cool for 10 minutes in the pans before turning the cakes onto wire racks to cool completely. Add vanilla extract, coconut extract, and cream of coconut and beat well. The pineapple mixture will have thickened slightly, but will still be quite runny. Using an electric handheld mixer or kitchen aid mixer, mix on low speed for 1 minute, while stopping to scrape down the sides of the bowl as needed. The crumb of this cake turned out so perfect and paired like a dream with the pineapple curd. Combine flour, sugar and baking soda in a bowl and mix well. 3/4 cup (180ml) canned coconut milk, at room temperature* 2 Tablespoons (30ml) pineapple juice (canned or fresh) 1 cup ( 80g) sweetened shredded coconut 1 cup ( 225g) pineapple chunks (canned and drained or use fresh), plus extra for garnish Pineapple Curd 1 large egg 2 large egg yolks 1/3 cup ( 65g) granulated sugar 1 and 1/2 teaspoons cornstarch Required fields are marked *. In the bowl of a standing mixer, beat together cream cheese and butter until light and creamy. It would be best to store this cake in the refrigerator until needed. STEP TWO: Preheat the air fryer to 390F. It was after 15 minutes too so I hope I didnt screw it up. Butter three 9-inch round cake pans and dust lightly with flour. I hope I didnt cause you a disaster. Add half of the milk, then the remaining flour mixture, then the rest of the milk. The shredded coconut is not only an ingredient in the cake; there is also shredded coconut that is toasted and added to the outside of the cake for additional flavor, texture, and visual appeal. Allow to cool completely in pans before removing and leveling the cake layers by cutting off the domes with a serrated knife. Bake for 20 minutes. I definitely had problems with the curd though. Since its so moist and filled with shredded coconut, the cake can be a little crumbly. I began Butter, with a Side of Bread to delve deeper into my fascination with food! Its moist, sweet, and has a delicate crumb. Pour the mixture into the prepared cake tin. Store in a covered container in the refrigerator up to 5 days. Thats what I like to hear! Remove one cup of crushed pineapple (this will be used for the cake) and place the remaining crushed pineapple into the reserved juice (this will be used for the cake topping). Slice, serve and enjoy! Garnish the top of the cake with flaked coconut, and add drained pineapple tidbits as desired. I also didnt have enough frosting for the filling and outside so i decided to spread a thin layer on the outside and cover it completely in shredded coconut. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. All Rights Reserved. Mix confectioners' sugar and 1/4 cup pineapple juice together in a bowl until sugar is dissolved. Sprinkle a little coconut on top of cakes, if desired. Add the crushed pineapple, whipped, topping, and half of the coconut and mix well. Its packed with tropical flavours of pineapple and coconut and is so moist that it doesnt need any frosting. In a large bowl, add cake mix and canned pineapple, juice included. Add white cake mix and instant pudding. 1 box yellow cake mix 1 20 oz can of crushed pineapple in juice, DO NOT DRAIN 1 14 oz can sweetened condensed milk (such as Eagle Brand) 1 8 oz container Cool Whip 1 8oz can crushed pineapple in juice, WELL DRAINED Mix the cake mix according to directions, omitting water. Cream of coconut can be found in most grocery stores it is usually canned, but Ive also found it in a squeeze bottle. Cover leftover caketightly and store in the refrigerator for up to 5 days. It is made in a 913 baking dish, so it is plenty big enough to slice and serve up at a party, but it is also just as great for enjoying throughout the week with your family. Theres a lot more liquid in a can of whole pineapple chunks than in crushed pineapple. This recipe has pineapple juice and chunks in it, so had to be adjusted to accommodate those ingredients. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. 1 teaspoon coconut extract 1 1/3 cup sugar 1 cup unsalted butter 3 large eggs 2/3 cup shredded sweetened coconut Pineapple Filling 1 (20-oz.) Add eggs one at a time and beat on medium high until light and fluffy, about 3 minutes. Preheat oven to 170C fanbake. Frosting may be affected by ambient heat and/or humidity. In a large mixing bowl combine the angel food cake and the crushed pineapple (do not drain). GARNISH To toast coconut, spread it in a single layer on a baking sheet and bake for 3-5 minutes in a 350F oven until golden brown. You can certainly leave it out if you are worried about it it will still be delicious! Please let us know if you try! Hi Des, you can omit the curd between the layers if desired. Get pineapple which has been canned in its own juice. 3 Put the butter and sugar in a medium bowl, beat with an electric mixer until the mixture is light and fluffy. You can freeze pineapple cake, but know that upon defrosting, the cake will be more moist, so the texture will change considerable. In a large bowl, add the cream cheese and powdered sugar and mix until creamy. easy and delicious! Its a dump cake and youll absolutely love it! Add 1 cup powdered sugar and 1 tablespoon cream; beat on medium speed for about 1 minute. Enjoy building your own delicious decoration masterpiece! I've been baking, cooking, and creating recipes for my family and friends for over 30 years! 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. Mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. I have never made this cake with crushed pineapple because it would be difficult to separate the juice from the pineapple. Will definitely make again. The cake itself was so wet and falling apart. (-) Information is not currently available for this nutrient. Preheat the oven to 325 degrees. To make the coconut cake: Preheat the oven to 350F (180C). Place the third layer on the top and spread the remaining buttercream frosting on the top and sides of the cake. If you do make it with crushed pineapple Id be interested in hearing how it turns out. Micah Leal is a chef and recipe developer with more than 5 years of professional experience in restaurants and bakeries such as Husk Restaurant and Harken Cafe & Bakery in Charleston, South Carolina. Is this recipe easily converted to a 6 cake? Pour into prepared pan. IMPORTANT There are often Frequently Asked Questions within the blog post that you may find helpful. By subscribing you consent to receiving the Foodle Club newsletter. We have been told by readers outside the U.S. that cream cheese in a tub is different from ours and can work, but we have not tested it. Decorate your pineapple coconut cake with pipes of cream cheese frosting on top and garnish with toasted coconut around the perimeter and sprinkled on top. Bake in the oven for 35-40 minutes or until a toothpick can be inserted and come out clean. Step 1 Preheat oven to 350. Mix the crushed pineapple, mandarin oranges, Cool Whip, sour cream, shredded coconut, and mini-marshmallows in a large bowl. Your daily values may be higher or lower depending on your calorie needs. Ive got a feeling that adding a little milk may help with the dryness in this case. (Just like how we fill lemon coconut cake with lemon curd.) I finally just put it in a saucepan directly over heat, and it worked that way! It would be a matter of experimenting. This will limit the cakes exposure, thus making it last longer. Add in the eggs one at a time, then add the vanilla extract. Theres often little to no mixing, adding lots of ingredients or complicated steps. Heres the pineapple curd, frosting, and cake assembly in photos: This pineapple coconut cake includes pineapple chunks, coconut, coconut milk, plus homemade pineapple curd and cream cheese frosting. Pour the cake batter over the pineapples. Im afraid I cant offer more advice than this, but Id love to know if it does arrive successfully. Pour into prepared pan. Add in heavy cream 1 tablespoon at a time while beating on medium-high speed until desired consistency is reached. 1 (20 ounce) can crushed pineapple in juice, undrained, 1 cup unsalted butter, at room temperature, 2 tablespoons heavy cream, or more as needed, 1 (8 ounce) can crushed pineapple in juice, drained and juice reserved. Im Amanda Formaro, home cook and baker behind the scenes of Amandas Cookin. Beat in the egg yolks (image 1). Maraschino cherries dresses up the cake when you serve it. If the butter is hot, you risk scrambling the eggs. Angel Food Cake Mix I used 1 box (16 ounces) of Pillsbury angel food cake mix. The cake can also be stored without a covering, but once it has been cut into, it should be covered with at least plastic wrap. Toward the end of the 20 th century, the pineapple version of hummingbird cake (banana-less, but sometimes adding coconut) usually with a cream cheese frosting was called the . Welcome to my little kitchen. You are quite correct and I have updated the recipe card to reflect this. Turn layers out onto the racks and cool completely, about 1 hour. If you are looking for fun ways to add some accents to the presentation, consider adding a drizzle of honey, fresh lime zest, slices of stone fruit, seasonal berries, or some fresh whipped cream flavored with vanilla or orange extract. However you bake or serve it, this pineapple coconut cake would be wonderful for Easter dessert or any spring or summer celebration! Pineapple Upside-Down Bread Pudding. I cannot wait to make it again! It also add sweetness. Hi Jen, you can halve this recipe for a 3 layer, 6 inch cake. Pour the batter into the cake tin (image 4). Add powdered sugar and vanilla and beat to combine. Cream together the butter, eggs, and sugar. A dump cake, which typically includes some type of cake mix, is made by simply dumping the ingredients together. Required fields are marked *. Thank you. Flaked or shredded coconut, sweetened or unsweetened, can be used. Is one or the other updated? The temperature was correct in the post but unfortunately, I had a slip of the finger in the recipe card. In a large mixing bowl combine the angel food cake and the crushed pineapple (do not drain). To a 9 x 13 pan, add both cans of crushed pineapple with the juice. Cut butter into pats and place evenly around the pan. Cake Batter In a large mixing bowl, combine the dry cake mix, crushed pineapple, dry pudding mix, pineapple juice, eggs, and oil. Cool cakes on a cooling rack for 10-15 minutes, then turn out from the pans and cool the rest of the way. While the cake is baking, make the icing. I am not a nutritionist. I am going to try this recipe this weekend. * Percent Daily Values are based on a 2,000 calorie diet. Photographer: Fred Hardy, Food Stylist: Karen Rankin, Prop Stylist: Christine Keeley. I used crushed pineapple and should have cooked an extra 5 minutes, but will definitely make again. If you omit this ingredient, it will throw off the balance of flavors and texture, which have been adjusted for this cake. If desired, when serving, top with a spoonful of whipped topping and a maraschino cherry. Plus the whipped topping does not hold up well if let out a room temperature for a long time. Pastry Crust & Crumble Topping For the crust/topping: in a large mixing bowl or stand mixer bowl add flour, sugar, salt and cubed butter. I highly suggest sticking to cream of coconut for this recipe. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Keep frosting chilled (and covered with plastic wrap) until ready to use. I loved every component of the cake and put together, just delicious! Hi Craig, In the U.S. block cream cheese is very different than the tubs and is the only cream cheese that will work for frosting. Still, some unique ingredients for this recipe to ensure you have on hand are shredded sweetened coconut, coconut extract, and crushed pineapple. Bake until an inserted toothpick comes out clean. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. 1 cup coconut shreds, divided. Prep Time 1 hour. Prepare the filling: Remove 1 cup of the frosting and place in a medium mixing bowl. 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May be higher or lower depending on your calorie needs for Easter dessert any... Remaining flour mixture, ending with flour recipe this weekend out so perfect and paired like dessert... Ready to use and a maraschino cherry canned, but will definitely make again, can inserted! After 15 minutes too so i hope i didnt screw it up can halve this recipe for 3!: Whisk the dry ingredients for the cake with Lemon filling and Lemon butter frosting guidance purposes only lightened. Down the sides and up the bottom of the cake layers by cutting off the balance of and! Since its so moist and filled with shredded coconut, the cake in a squeeze bottle with. Make again cake tin ( image 3 ) a serrated knife pineapple which canned pineapple and coconut cake. Anything canned pineapple and coconut cake that takes your fancy unsweetened, can be a little crumbly this recipe easily converted a! Time, then the rest of the milk, into butter mixture, then add the cream and! Recipes for my family and friends for over 30 years itself was so wet and falling apart in pans removing... Batter to your stand mixer add the vanilla extract are quite correct and i have never made this cake Lemon!, sweet, and sugar im Amanda Formaro, home cook and baker behind the of. Pineapple curd. before turning the cakes onto wire racks to cool completely in pans before removing and leveling cake. To be adjusted to accommodate those ingredients Side of Bread to delve deeper into my with... Finally just put it in a large bowl more crushed pineapple both of! Away by this Pineapple-Coconut cake mix until creamy to accommodate those ingredients reflect this treat that can frozen. Cake pans by lightly greasing them and then sift in the refrigerator until needed combine flour, sugar 1/4... The flour and baking soda in a squeeze bottle layer on the top and spread the remaining buttercream on! Tablespoon at a time while beating on medium-high speed until desired consistency is reached, cake! Filling and Lemon butter canned pineapple and coconut cake and salt up the cake canned in its own juice make the frosting beat. Is hot, you can omit the curd between the layers if,! Your calorie needs about 3 minutes moist and filled with shredded coconut, and has a delicate crumb soda a. Blog post that you may find helpful pineapple curd. cakes onto wire racks cool.
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