Want to get new recipes sent directly to your inbox? Easy pineapple coconut cake with crushed pineapple, icing sugar / powdered sugar / confectioner's sugar, Drain pineapple juice from the can and reserve. Place in the refrigerator for 2-4 hours for the marshmallows to soften and the flavors to blend together. If desired, when serving, topwith a spoonful of whipped topping and a maraschino cherry. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. A fantastic quality about this delicious, layered cake is that it can be sliced and served without any additions or toppings. Both cakes are fabulous and you cant go wrong with either! IMPORTANT There are often Frequently Asked Questions within the blog post that you may find helpful. Decorate with toasted coconut. 1 (12-oz) container frozen whipped cream, thawed Directions Preheat the oven to 350 degrees Fahrenheit. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans. Ive made this pineapple cake umpteen times and it really is a no-fail recipe. I would also be inclined to put scrunched up paper towels inside the cake box to stop the cake from moving around too much. This cake contains an entire can of pineapple, and there is just enough coconut in the mixture to provide a coconut taste, without being too sweet. Assemble the Cake: Place one layer on a cake stand or platter. You can mix them in a large bowl before transferring directly to a pan or some prefer to mix it right in the pan. Preheat oven to 350 degrees Fahrenheit. To thaw, remove the cake from the freezer and allow it to thaw in the refrigerator overnight. Gently press the second layer on top of the filling and add another ring of frosting and fill with pineapple curd. In a large mixing bowl combine the angel food cake and the crushed pineapple (do not drain). You can easily dice the canned fruit up before adding to the cake mix. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Add cake leveling strip to bake a smooth flat cake. Each bite is packed with moist texture and irresistible flavor. This pineapple cake with coconut is a wonderful treat to make for many occasions, serve it up at your next summertime event and enjoy this refreshing and light cake. I used 2 9 inch pans. In a separate bowl, mix together the flour, baking powder, and salt. You can pat it with a paper towel to remove some of the excess moisture if needed. Beat the egg whites until soft peaks are formed. The crushed pineapple makes it super moist, while the coconut combines with the cake batter to form a soft spongy crumb. How to Make Pineapple Coconut Cake Prep Start by preheating the oven to 350 degrees F. Then, grease the inside of a 913 baking dish and set it aside. I adapted this cake batter from my white cake recipe. Preheat your oven to 350 degrees F. Line the bottom of a 9-inch round cake pan with a parchment paper round that fits the bottom and then spray the sides with cooking spray. As this cake contains fruit it should not be left out on the counter because it will spoil quickly. Stir constantly until sugar is dissolved and the mixture thickens into a glossy filling that boils, leaving a trail on the bottom of the pan, about 10 minutes. Add in the eggs one at a time, then add the vanilla extract. Bake until an inserted toothpick comes out clean. Store in a covered container in the refrigerator up to 5 days. Subscribe to my newsletter below: Who knew that a story from a childrens book would not only help me feed my family during tough times but help me get out of debt. Sprinkle on dry cake mix Top with coconut. To a 9 x 13 pan, add both cans of crushed pineapple with the juice. Eggs: 4 eggs are needed to bind the cake together and give it the proper texture. Pour into prepared pan. Add 2 teaspoons coconut extract and vanilla extract; mix well. Make sure that the cake has cooled completely before beginning the frosting so that the frosting does not melt on the cake. The cake will stay fresh for up to 4 days at room temperature in the kitchen, but this is a relatively stable environment. I want to make this as a 913 and was wondering if I could poke holes and use the curd like a poke cake? medium bowl whip sugar and eggs until fluffy. The white cake is a very popular cake recipe on the site, both a personal and reader favorite. If you omit this ingredient, it will throw off the balance of flavors and texture, which have been adjusted for this cake. Hope this helps. Bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Thanks for letting me know . The closer this cake gets to room temperature, the more delicate the cake will be. Use your leftover pineapple curd to fill cupcakes, to drizzle on top of ice cream, as a garnish for cheesecake, or to mix into yogurt. You will also need a 9 x 13 baking sheet as well as non-stick spray. Divide batter evenly into the three prepared pans. Add vanilla extract, coconut extract, and cream of coconut and beat well. Spread whipped frosting onto the cake. Once wrapped and stored in the fridge, this cake can be kept for up to a week. Submit your question or recipe review here. If this sounds like a dessert dream come true, you will be blown away by this Pineapple-Coconut Cake. Beat until combined. Welcome to my little kitchen. Its turned into a complete family affair. This pineapple coconut cake is a quick and easy dessert. Mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. The flavors went together so well. Mix well. Plus it tastes great with the cake. Pour into a lined cake tin and bake for 40 minutes or until cooked through. Preheat oven to 170C fanbake. Id suggest you search on Google for a pineapple cake recipe that is made without coconut. The cake is made with canned coconut milk, shredded coconut, pineapple juice, and pineapple chunks, a delightful combination promising big flavor. 2011-2023 Sally's Baking Addiction, All Rights Add the coconut, then sift in the flour and baking powder and mix well until combined. You may find you need to cook the cake longer in this case. Sally has been featured on. I have never made this cake with crushed pineapple because it would be difficult to separate the juice from the pineapple. Angel Food Cake Mix I used 1 box (16 ounces) of Pillsbury angel food cake mix. Im sure it would be fine in silicone pans, but I havent tested it myself. bake at 350 degrees for about 25-30 minutes or until toothpick inserted in middle comes out clean. Coconut and pineapple tidbits or slices are the garnish on top of a sweet buttercream frosting. Pour batter into 2-9 inch round pans. Mix the crushed pineapple, mandarin oranges, Cool Whip, sour cream, shredded coconut, and mini-marshmallows in a large bowl. Hi Des, you can omit the curd between the layers if desired. Add another layer and evenly spread a heaping 1/2 cup of the Frosting. To make the coconut cake: Preheat the oven to 350F (180C). You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. But its not just me anymore. Meet Jessica & Nellie. In a medium sized bowl, mix together the coconut flour, butter or coconut oil, eggs, honey or maple syrup, salt, and baking powder to form a thick dough. Thank you. Brittany Conerly; Prop Stylist: Christina Brockman; Food Stylist: Karen Rankin. Hi, I'm VJ. Spray a 9 by 13 inch baking dish with nonstick spray. Powdered sugar: Use cup of powdered sugar to make the frosting smooth and sweet. If youre looking for something fruity, you can add cherries, mandarin oranges, fresh pineapple rings or mango slices. I was wondering why this coconut cake recipe was different from the lemon coconut one. Pudding mix: Adding one 3.4-ounce sized box of vanilla flavored instant pudding will make the cake taste even better. I like to use my electric hand-mixer for this as it saves a lot of effort. Whipping cream: For a light and fluffy frosting you will need 1 cup of cold heavy whipping cream. Use your favorite brand to make this cake. Theres no surprises there between its pristine crumb, fluffy texture, and stick-to-your-fork moisture, its impossible not to love. 3. 20 oz canned pineapple, or 2 1/4 cup 1/2 cup sugar, unrefined or erythritol if desired 1/4 tsp salt 4 tbsp cornstarch optional 1/2 cup shredded coconut optional 8 oz cream cheese 9 inch pie crust of choice Instructions Preheat oven to 350 F. (There's a no-bake version listed earlier in the post if you prefer.) Your daily values may be higher or lower depending on your calorie needs. 2 tablespoon half-and-half (use more as needed) 1 teaspoon coconut extract Instructions Preheat oven to 350 degrees F (175 degrees C). Allow to cool completely in pans before removing and leveling the cake layers by cutting off the domes with a serrated knife. A dump cake, which typically includes some type of cake mix, is made by simply dumping the ingredients together. Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes. If choosing canned fruit or pie filling you want to make sure that the pieces are diced small, about a half inch in size, so it will mix throughout the cake. Grease your 9 x 13 baking pan with butter or use non-stick cooking spray. Make sure there are no more streaks of powder. In a large mixing bowl, beat butter and sugar until light and creamy. In a separate bowl, mix together the flour, baking powder, and salt. Spread the cake mix over the pineapple, and lightly spread to make sure it's evenly distributed. [VIDEO] Bake 28-32 minutes or until a toothpick comes out clean. If it comes out clean, its done. You can certainly leave it out if you are worried about it it will still be delicious! Heres what you can expect: Simply put, this cake exceeded our expectations. But as you say, it may just have been your oven not all ovens thermostats are created equal!. Nik Pugmire is a reputable pastry chef, sharing his expertise gained from personal experience working in professional pastry kitchens and bakeries for over 15 years. Stir in the shredded coconut until just combined. Instructions. Beat in the remaining powdered sugar. Cut the butter into thin slices, and lay on top of the cake mix. Let us know if you give it a try! Sprinkle a little coconut on top of cakes, if desired. love your recipes and have been following them for a few years now . You have never let me down!! Keep it chilled for a nice break from the hot summer heat. Lightly spray the air fryer basket. Drizzle sweetened condensed milk over the dry cake mix. Please see our FAQ page for many answers to common questions. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Simply scroll back up to read them! 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