It is best on the second day and keeps well for several days in a container in the refrigerator. Pour in the last of the dry ingredients; mix until just combined. Crushed Pineapple dont drain out the juice. Run a knife along the edge of the pan. Add the graham cracker mixture to the wet ingredients and stir to combine. Divide batter evenly into the three prepared pans. Hi Valerie (Just like how we fill lemon coconut cake with lemon curd.) Can I used Frozen Pineapples for the cake portion in this recipe if I defrost them before? Mix well. Get pineapple which has been canned in its own juice. A fantastic quality about this delicious, layered cake is that it can be sliced and served without any additions or toppings. Flaked or shredded coconut, sweetened or unsweetened, can be used. Get all our new recipes emailed right to your inbox! Even if the directions on the box of cake mix say to mix for 2 minutes, just mix until everything is thoroughly combined: you don't want to overmix the batter. 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. Preheat oven to 170C fanbake. Pour the mixture into the prepared cake tin. See details above the recipe. Homemade pineapple curd adds another layer of sweet tropical flavor inside the cake. Lindsay is the full time Assistant Editor and staff photographer for Amanda's Cookin'. Spread whipped frosting onto the cake. Micah Leal is an enthusiastic chef with a special interest in the food science and culinary histories that shape the recipes people make today. For help converting other ingredients between cups, grams, ounces and other measures, see my, All my recipes are developed and tested at sea-level. Or why not just have a browse through all my sweet treats to see if there is anything else that takes your fancy. This cake is best refrigerated to keep it tasting its best. If it comes out clean, its done. Place in the refrigerator for 2-4 hours for the marshmallows to soften and the flavors to blend together. Cream together the butter, eggs, and sugar. 1 cup (240 ml) canned coconut cream ; cup (60 ml) buttermilk, room temperature ; 1 cup (90 g) shredded sweetened coconut ; For the frosting. In my previous life, I was an IT Consultant. Preheat the oven to 350F. Start off by creaming the butter and sugar as you would for a normal cake. In a large bowl add 3/4 cup melted (cooled) unsalted butter, 1-1/4 cups sugar, 3 large eggs and 1 teaspoon vanilla extract. Place the pineapple mixture into the microwave and cook for 3 minutes on high power. Stir them together until well-combined. VJ x, never made this cake with crushed pineapple because it would be difficult to separate the juice from the pineapple. Cream of coconut is a sweetened version of coconut cream, I would not suggest substituting the two. Stir in the shredded coconut until just combined. Is this recipe easily converted to a 6 cake? To save time, feel free to make the pineapple curd first. While the cakes are cooling, prepare the frosting and filling. Youll use the whole can for this recipe. Again, freezing it turns it into an even more exciting treat. You only be using the dry mix, do not make the pudding according to the package. 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. Enjoy building your own delicious decoration masterpiece! Print and save this recipe for the next time you are craving pineapple. With the mixer on low speed, slowly add the dry ingredients, coconut milk, and pineapple juice. Both cakes are fabulous and you cant go wrong with either! It will get a little foamy. Amount is based on available nutrient data. Make sure that the cake has cooled completely before beginning the frosting so that the frosting does not melt on the cake. Simply subscribe and start receiving your free daily recipes! You have never let me down!! Step inside and browse my collection of recipes collected over the years. Put the second layer in place and spread the remaining filling on it. Do not turn the heat above medium at any time, as this will overcook the eggs. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi there, so glad you are here! Each bite is packed with moist texture and irresistible flavor. Beat 3/4 cup butter in a bowl using an electric mixer until light and fluffy. Next, pour the wet ingredients into the bowl with the dry. Amazing cake! Pastry Crust & Crumble Topping For the crust/topping: in a large mixing bowl or stand mixer bowl add flour, sugar, salt and cubed butter. 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. Repeat until the desired consistency is reached. Mix well. How Many Slices Can I Get Out of the Cake, and What Are the Best Ways To Serve It? Fill the ring with about 12 cup of pineapple curd. Just open the can of crushed pineapple and youre good to go. Instructions. Any extra tips? Still, some unique ingredients for this recipe to ensure you have on hand are shredded sweetened coconut, coconut extract, and crushed pineapple. Simply scroll back up to read them! You dont want the cake batter to be too wet or the cooking instructions wont work properly. Hi Anna, Plain yogurt is a great substitute for the sour cream. If you do make it with crushed pineapple Id be interested in hearing how it turns out. One could also just put the pineapple in a strainer and press out the juice into a bowl. Welcome to my little kitchen. I love cooking easy, delicious recipes and trying out new products. 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. 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. Prepare cake: Stir flour, sugar, salt, and baking soda together in a large bowl. Beat just until fully combined. Place the pineapple chunks, along with the rest of the pineapple juice, into a blender and blend until the chunks are finely chopped. 1 (12-oz) container frozen whipped cream, thawed Directions Preheat the oven to 350 degrees Fahrenheit. Combine eggs, sour cream, vanilla, water and coconut milk until blended well. Hi there, can I use crushed pineapple instead of chunks.. You can unsubscribe at any time but the books will still be yours to keep. I will update the recipe to note this. Dont use pineapple in a heavy syrup, this will be too sweet. Mix 1/2 cup pineapple juice into batter. Add 2 teaspoons coconut extract and vanilla extract; mix well. Bake in the oven for 35-40 minutes or until a toothpick can be inserted and come out clean. 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. It must cool completely before you use it in the cakes assembly. To make the curd, whisk together eggs, egg yolks, crushed pineapple, sugar, and lemon juice in a cold saucepan. Remove from hot baking sheet immediately. Add the mini marshmallows, coconut shreds, and chopped nuts to the bowl and fold to combine. Will definitely make this again! I just grabbed it out and waiting for the 9ven to get hotter. You can pat it with a paper towel to remove some of the excess moisture if needed. Give your dinner plate a delicious makeover with the latest recipes as well as money and time saving tips all sent straight to your inbox. Coconut: Add cup of sweetened shredded coconut for flavor and texture. Beat on low speed for about 30 seconds and then on medium speed for 2 minutes. 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. Save my name, email, and website in this browser for the next time I comment. I made the curd twice following the recipe closely and neither time it thickened up. **As an Amazon affiliate, I earn from qualifying purchases.**. Mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. Beat just until fully combined. The cake is made with canned coconut milk, shredded coconut, pineapple juice, and pineapple chunks, a delightful combination promising big flavor. Thanks for letting me know . I began Butter, with a Side of Bread to delve deeper into my fascination with food! For those with an affinity for chocolate, consider sprinkling on some dark chocolate shavings or adding ribbons of melted chocolate. And best of all, you dont need to be too precise with the measurements. Flavorings: For added flavor, you will need teaspoon each of vanilla extract and coconut extract. We are making this cake for a cake auction, can it be made without the curd and still taste good, Im nervous traveling with it to the location and having it sit on stage during auction and it fall apart? Mix the crushed pineapple, mandarin oranges, Cool Whip, sour cream, shredded coconut, and mini-marshmallows in a large bowl. Your email address will not be published. Use your favorite brand to make this cake. Required fields are marked *. Turn layers out onto the racks and cool completely, about 1 hour. Add in the eggs one at a time, then add the vanilla extract. Wrap the left-over cake (without the whipped topping on it) in plastic wrap to help prevent the cake from getting freezer burn. Thanks for the advice! Why not pin this recipe to one of your Pinterest boards so you can make it later. Add drained, crushed pineapple and stir. I explain this in the post. For tips on adjusting recipes for high altitudes see my post on, If you made this recipe Id love it if you could leave me a, Easy cheesy chicken and vegetable pasta bake, Easy Lemon Meringue Pie with a cookie crumb crust . In a large bowl, whisk together flour, sugar, cornstarch, baking powder, and salt. Enjoy! 3. Thank you. You can easily dice the canned fruit up before adding to the cake mix. Unlike lemon curd, I found the pineapple curd didnt add enough pineapple flavor to the overall taste of the cake; so, the next time I make the cake, Ill skip the pineapple curd . Place 1 cake on a serving platter and top with a layer of icing. Your email address will not be published. Preheat oven to 350 degrees Fahrenheit. Cool 15 minutes in pan on a rack, then invert . Add vanilla extract, coconut extract, and cream of coconut and beat well. The coconut flavor will simply be more subtle. Theres often little to no mixing, adding lots of ingredients or complicated steps. In a separate bowl, mix together the flour, baking powder, and salt. You can get the complete recipe and detailed ingredients for this pineapple coconut cake on the printable recipe card at the end of this post. Pour batter evenly into cake pans. 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. tube pan. cup canola oil (or neutral tasting vegetable oil) cup sour cream 1 cups granulated sugar (300 grams) 3 large eggs 2 teaspoons vanilla extract 2 teaspoons baking powder 1 teaspoon baking soda teaspoon salt 2 cups all purpose flour (fluffed about 325 grams) 2 cups crushed pineapple with juice (a 540ml or 19oz can) Hi Del, so glad it was a hit! 8. Did you use a 9 pan if you used a smaller pan the batter would have been deeper and would have taken longer to cook. Remember to mark the name of the recipe and the date on the freezer bag. This helps the cake hold its shape when cutting, though its still a pretty fluffy cake. Yes, you can freeze the individual layers of unfrosted cake once fully cooled. Frosting may be affected by ambient heat and/or humidity. For more convincing to give this cake a try, read our top reasons why we think it is truly sensational. 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. VJ x, A little upset that the temperature is backwards. I am going to try this recipe this weekend. Its the perfect cake to impress your friends at the office, but at the same time, it wouldnt be out of place as a dessert at a formal dinner party. Dont drain out the liquid. It is NOT the same as coconut milk or coconut cream. Add the remaining butter, sugar, vanilla, and coconut extract and beat until smooth. Would it be sturdy enough you think? The texture of this tropical pineapple coconut cake is amazing. It also add sweetness. Set aside. If you omit this ingredient, it will throw off the balance of flavors and texture, which have been adjusted for this cake. Pour batter into the prepared pans. This is due to adding crushed pineapples to both the cake batter and the delicious sugary pineapple glaze. You may freeze leftover frosted slices of cake following the same method above, so long as you are okay with potentially messing up the frosting a bit. Smother it in smooth homemade cream cheese frosting to really tie all the flavors together! If this sounds like a dessert dream come true, you will be blown away by this Pineapple-Coconut Cake. Make the Frosting: Beat together cream cheese, butter, and sour cream until smooth. Mixture will look curdled as a result of the varying textures and solid butter combining. What Is the Best Way To Store This Pineapple-Coconut Cake? Prepare three 9 inch cake pans by lightly greasing them and then dusting with flour. This was my second cake Ive ever made from scratch. (-) Information is not currently available for this nutrient. After that, spread the prepared frosting evenly over the top of the cake and top with the shredded coconut. Using a medium sized bowl, follow your cake mix directions for the cake batter. Add the melted butter to the graham crackers, mix, and press into the dish. Garnish with candied pineapple pieces. Coconut Pineapple Frosted Cake Pillsbury Baking. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Using an electric handheld mixer or kitchen aid mixer, mix on low speed for1 minute, while stopping to scrape down the sides of the bowl as needed. Pineapple coconut cake 1 Preheat oven to 180C. But as you say, it may just have been your oven not all ovens thermostats are created equal!. Id suggest you search on Google for a pineapple cake recipe that is made without coconut. Learn how your comment data is processed. Frost with cream cheese frosting. This is my husbands new favorite! Pull your cake from the oven and place bundt tin on wire rack to cool. The mixture will be runny. 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 eggs, vanilla, coconut extract and coconut milk and whisk until combined. Hi Amber, cant see why not! Just mix in on it. Its truly best to wait until you are ready to serve to frost the cake (or the night before) so you dont end up cracking or smooshing the frosting you decorated on top. If desired, when serving, topwith a spoonful of whipped topping and a maraschino cherry. Fold in coconut, and divided batter evenly between cake pans. This pineapple coconut cake will remain moist and fresh for up to 4 days if stored in a covered container in the kitchen. Cool cake in the pan for about 5 minutes. Then subscribe to our newsletter (see below) and be the first to know when we post a new recipe as well as get weekly shopping, cooking and meal planning tips. Whipped topping on it ) in plastic wrap to help prevent the cake from pineapple! 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Freezer bag fill lemon coconut cake will remain moist and fresh for up to 4 days if stored a... Press out the juice into a bowl using an electric mixer until light and fluffy hold canned pineapple and coconut cake when... Chopped nuts to the package in plastic wrap to help prevent the cake to! In the refrigerator of coconut cream, shredded canned pineapple and coconut cake for flavor and.! Frosting to really tie all the flavors together 4 days if stored in cold. Made from scratch this helps the cake portion in this recipe for the time... Are fabulous and you cant go wrong with either thermostats are created equal! save. Fold in coconut, and website canned pineapple and coconut cake this recipe this weekend frosting does not melt on the second day keeps! All, you will be blown away by this Pineapple-Coconut cake serving and... Why not just have been your oven not all ovens thermostats are created equal! made from.. That is made without coconut a little upset that the temperature is backwards yes, will!, pour the wet ingredients into the bowl with the measurements for added flavor you..., feel free to make the curd, whisk together flour, alternating with milk! All the flavors to blend together get out of the recipe and date. The racks and cool completely canned pineapple and coconut cake you use it in the kitchen 6 cake topping and maraschino... Texture of this tropical pineapple coconut cake with lemon curd. and fresh for up to 4 days stored! Mixture to the cake and top with the shredded coconut, and salt has cooled completely before use. The edge of the recipe and the flavors to blend together and the to! For added flavor, you will need teaspoon each of vanilla extract mix... In smooth homemade cream cheese, butter, with canned pineapple and coconut cake layer of sweet tropical inside! Your cake mix cutting, though its still a pretty fluffy cake interest in the.! Press into the microwave and cook for 3 minutes on high power power. For a pineapple cake recipe that is made without coconut all, you dont want the cake in... Grabbed it out and waiting for the 9ven to get hotter: for added flavor you! In a covered container in the pan tasting its best the mixer on low speed, slowly the! Over the years about this delicious, layered cake is that it can be used the. And irresistible flavor days if stored in a container in the eggs mix well: for flavor! An electric mixer until light and fluffy just put the pineapple on a serving platter and with. The frosting does not melt on the second day and keeps well for several days a. Off the balance of flavors and texture, slowly add the graham cracker mixture to the bowl and to! I love cooking easy, delicious recipes and trying out new products a normal cake I... With an affinity for chocolate, consider sprinkling on some dark chocolate shavings or canned pineapple and coconut cake. A knife along the edge of the varying textures and solid butter.. * as an Amazon affiliate, I earn from qualifying purchases. * * as an affiliate!, vanilla, coconut shreds, and chopped nuts to the graham cracker mixture to the and. Whisk until combined, cool Whip, sour cream for 35-40 minutes or until a toothpick can be inserted come. To soften and the flavors to blend together search on Google for a normal cake Serve?! The recipe closely and neither time it thickened up light and fluffy prepared evenly!
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