Best 10 Coconut Pineapple Cake With Cream Cheese Frosting Recipes

PINEAPPLE COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees, grease and flour 3 (8 inch) round pans and place a circle of waxed or parchment paper in the bottom of each pan. Cakes with fruit have a tendency to stick
• In a medium bowl, whisk the flour, baking powder and salt for at least 30 seconds to blend.
• In another bowl, add the egg whites, crushed pineapple +juice, milk, vanilla and vegetable oil. Blend with a fork
• In the bowl of your mixer add the butter and beat at medium speed until soft and smooth. Gradually add the sugar and continue to beat until lightened in color and fluffy, 3 to 5 minutes, longer if using a hand mixer.
• Alternately add the flour mixture and the wet ingredients, beginning and ending with the dry ingredients (3 additions of dry and 2 of wet). Beat on low to medium speed until the ingredients are mixed in. Do not mix above medium speed or over mix.
• Bake at 350 degrees for 20 to 25 minutes, check at 18 minutes. When a toothpick pulls out clean or with just a few crumbs attached, the cake is done.
• Cool the cakes on a cooling rack for 5 minutes then turn out. Makes 7 1/2 cups batter
• This cake recipe can be used for cupcakes also and the layers are sturdy enough for fondant.
• Combine all ingredients in a saucepan and cook over medium heat. When the mixture begins to boil, stir constantly until it begins to thicken, approximately 1 to 2 minutes.
• Keep in mind that it will thicken even more as it cools. Cool completely in refrigerator before using.
• Add the butter to the mixing bowl and beat until smooth.
• Add the cream cheese that has been cut into small to medium size pieces, beating with the butter until well blended and smooth.
• Add the coconut and vanilla extracts
• Slowly add the powdered sugar, beating until smooth. Do not beat above medium speed or for too long. The longer you beat the softer the frosting becomes. If it becomes too soft to pipe, just refrigerate for a short while.
• Use the frosting while it is still chilled. If it becomes too soft, refrigerate until it firms up a bit or put in the freezer for 5 minutes or so to return to a good piping consistency.

PINEAPPLE CAKE WITH COCONUT FROSTING

Steps:

• Preheat the oven to 350°F. Grease and flour (2) 8-inch or 9-inch round pans. Place the pineapple chunks in a blender or food processor and puree until smooth, without any chunks. In a large mixing bowl, beat the eggs and the sugar until smooth. Stir in the coconut milk, melted butter, and vanilla. Add the flour, baking powder, and salt, stir to combine. Add 1 cup of the pureed pineapple and stir once more.
• Divide the batter between the prepared pans. Bake 35-38 minutes, until a toothpick inserted in the center of the cake comes out clean. Let cool in the pans for 15 minutes, before inverting the cakes over a wire rack. Let the cakes cool completely.
• Place the cream cheese in a large mixing bowl and beat with an electric mixer until smooth. Add half the powdered sugar and beat to combine. Add the remaining sugar and beat again. Add the coconut milk and the vanilla, beat to combine and then taste the frosting. Adjust the sugar as desired, and add a tiny splash of rum, if you would like.
• Place one layer of the cake on a plate, top with 1/3 of the frosting, smoothing it gently across the cake, almost to the edge. Gently place the second cake over the frosting layer. (I like to place the first cake upright and then flip the second cake over, so that the tops are facing in and the bottom is on top providing a nice flat layer.) Scoop the remaining frosting onto the top cake and gently spread it across the cake. Sprinkle with coconut, if desired, and chill in the refrigerator until ready to serve. Enjoy!

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.

PINEAPPLE COCONUT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350 degrees. To make cake batter, in a large bowl, beat together eggs with sugar and vanilla. Add flour, pineapple with juice, baking soda and walnuts and mix well to combine.
• Pour cake batter into a 9×13 inch baking pan sprayed with cooking spray. Bake 35 to 40 minutes.
• To making frosting, cream together cream cheese and butter. Add vanilla, coconut extract, and powdered sugar and use an electric mixer to beat until frosting is smooth. Frost cake once it has cooled after baking. Add the coconut on top (optional).

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.

EASY PINEAPPLE COCONUT CAKE

Steps:

• Prepare and bake the cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack. , In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in pineapple. Spread over cake. Prepare whipped topping mix according to package directions; set aside. , In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight.

CREAM OF COCONUT PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking pans.
• Place brown sugar, 1/4 cup butter, and coconut flakes in a microwave-safe container and heat until warm, about 2 minutes. Mix into a paste.
• Combine flour, baking powder, and salt in a separate bowl. Whip egg whites in a metal bowl with a clean electric mixer until stiff peaks are formed.
• Beat 1/2 cup white sugar and 7 1/3 tablespoons butter in a bowl with an electric mixer until creamy. Add remaining 1/2 cup white sugar, cream of coconut, reserved pineapple juice, egg yolks, and vanilla extract; mix thoroughly. Add the flour mixture; stir batter slowly until fully combined. Fold in the whipped egg whites using a spatula.
• Spread the brown sugar paste over the bottoms of the prepared pans. Arrange pineapple chunks on top. Pour in the batter.
• Bake in the preheated oven until tops are brown and crisp and a toothpick inserted into the centers comes out clean, about 1 hour. Let cool, about 25 minutes. Flip cakes over onto a serving plate and out of the baking pans.

COCONUT-PINEAPPLE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Grease three 9" round cake pans, and line bottoms with parchment paper.
• Drain pineapple, reserving 3/4 cup juice.
• Remove 1/4 cup of the juice for the Cream Cheese Frosting.
• Reserve the pineapple for the Pineapple Filling.
• Beat butter at medium speed with a mixer until creamy; gradually add sugar, beating well.
• Add eggs, one at a time, beating until blended after each addition.
• Combine 1/2 cup reserved pineapple juice and 7-Up.
• Add flour to butter mixture alternately with juice mixture, beginning and ending with flour.
• Beat at low speed until blended after each addition.
• Stir in extracts.
• Pour 1/3 of batter into each of the prepared cake pans.
• Bake at 350 for 25- 30 minutes or until a wooden pick inserted in center comes out clean.
• Remove from pans immediately; cool on wire racks.
• Meanwhile make Pineapple Filling.
• Stir together sugar and cornstarch in a saucepan.
• Stir in pineapple and water.
• Cook over low heat, stirring occasionally, 15 minutes or until very thick.
• Cool.
• When cake is cool, make Cream Cheese Frosting.
• Beat butter and cream cheese at medium speed with an electric mixer until blended.
• Gradually add powdered sugar, vanilla, and enough pineapple juice to make frosting a good spreading consistency, mixing well.
• When cake has cooled, stack cake layers, spreading 3/4 cup Pineapple Filling between each layer, and spreading remaining filling on top of cake, spreading to within 1/2" of edges.
• Spread Cream Cheese Frosting on sides of cake, and pipe a border around the top 1/2" edge, or just spread some of the frosting around the edge.
• Sprinkle coconut on sides and border, coating the Cream Cheese Frosting.

ANGELA'S PINEAPPLE COCONUT CREAM CHEESE FROSTING

Steps:

• Blend all ingredients together in a food processor till light and fluffy.

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.