Pineapple Coconut Yeast Coffeecake Recipes

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.

PINEAPPLE COFFEE CAKE

Steps:

• Drain pineapple, reserving juice. Set pineapple aside. In a large bowl, combine the flour, sugar, baking powder, salt and mace. In a small bowl, combine the egg, oil, milk and reserved pineapple juice. Stir into dry ingredients just until moistened., Transfer to a greased 9-in. round baking pan. In a small bowl, beat butter and honey until well blended. Fold in the cornflakes, coconut and reserved pineapple. Gently spread over batter., Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack.

PINEAPPLE COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch square pans.
• Beat 3/4 cup butter in a bowl using an electric mixer until light and fluffy. Slowly drizzle oil into creamed butter while continuing to beat butter until mixture is smooth. Beat white sugar, 1 cup at a time, into butter mixture until incorporated. Add 2 teaspoons coconut extract and vanilla extract; mix well. Beat eggs, 1 at a time, into butter mixture, beating well until each egg is fully incorporated.
• Mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. Mix 1/2 cup pineapple juice into batter. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes.
• Mix confectioners' sugar and 1/4 cup pineapple juice together in a bowl until sugar is dissolved. Beat 1 cup butter into sugar mixture until light and fluffy. Add 1 teaspoon coconut extract; beat until icing is smooth, adding more confectioners' sugar until desired consistency is reached.
• Place 1 cake on a serving platter and top with a layer of icing. Place second cake over icing layer. Cover entire cake with remaining icing. Dust sides of cake with shredded coconut and top with crushed pineapple.

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.

PECAN PINEAPPLE COFFEE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
• Combine flour, white sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt in a bowl. Whisk egg, yogurt, canola oil, and vanilla extract in another bowl until smooth. Stir flour mixture into egg mixture until just blended. Add 1/3 cup reserved pineapple juice and fold in pineapple tidbits until batter is just mixed; pour into prepared baking dish.
• Stir pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm or completely cool.

PINEAPPLE COCONUT COFFEE CAKE

Steps:

• Drain pineapple, reserving 2 tablespoons of juice, set pineapple and reserved juice aside.
• Beat butter at a medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well.
• Add eggs, one at a time, beating after each addition.
• Combine flour and next 3 ingredients; gradually add to butter mixture, beating well.
• Stir in 1 1/2 cups drained pineapple, 3 1/2 oz can coconut, 1 cup pecans, and vanilla.
• Spoon batter into 2 greased and floured 8-inch cake pans.
• Bake at 350°F for 35-40 minutes or until a wooden pick inserted in the center comes out clean.
• Cool in pans on wire racks for 10 minutes.
• Stir together powdered sugar, remaining pineapple, reserved juice, remaining chopped pecans, and 1/4 cup coconut.
• Spread evenly over cakes. Broil 5 1/2 inches from heat for 3-4 minutes, or until lightly browned and bubbly.
• Cool completely in pans on wire racks.