Tropical Pineapple Cake Recipes

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INCREDIBLE COCONUT CAKE



Incredible Coconut Cake image

I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. -Lynne Bassler, Indiana, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 20

5 large eggs, separated, room temperature
2 cups sugar
1/2 cup butter, softened
1/2 cup canola oil
2-1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups sweetened shredded coconut, chopped
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon cream of tartar
FROSTING:
11 ounces cream cheese, softened
2/3 cup butter, softened
4-1/3 cups confectioners' sugar
1-1/4 teaspoons coconut extract
2 cups sweetened shredded coconut, toasted

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

Nutrition Facts : Calories 689 calories, Fat 37g fat (21g saturated fat), Cholesterol 123mg cholesterol, Sodium 353mg sodium, Carbohydrate 85g carbohydrate (64g sugars, Fiber 1g fiber), Protein 6g protein.

TROPICAL PINEAPPLE CAKE



Tropical Pineapple Cake image

Make and share this Tropical Pineapple Cake recipe from Food.com.

Provided by cookingpompom

Categories     Dessert

Time 23m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 6

1 (425 g) can pineapple chunks, drained
1 1/2 cups self raising flour
1/2 cup sugar
2 eggs
1/2 cup sour cream
100 g butter, melted

Steps:

  • Preheat oven to 180 degrees celcius.
  • Grease a 20x30cm slab tin.
  • Combine all ingredients except pineapple into a large bowl and beat until smooth.
  • Add well drained pineapple (very important) and stir through.
  • Pour into prepared tin.
  • Bake for 20 minutes.
  • Cool and serve from the tin.
  • Dust with icing sugar to serve or a simple lemon icing.

Nutrition Facts : Calories 120.1, Fat 5.8, SaturatedFat 3.4, Cholesterol 32.3, Sodium 47.6, Carbohydrate 15.7, Fiber 0.4, Sugar 8.3, Protein 1.9

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