Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. 2011-2023 Sally's Baking Addiction, All Rights Hi VJ! I love to bake and cook and share my kitchen experience with all of you! We truly love this cake, it is so simple to make and is so delicious! The cake is pretty slippery from the curd, so take your time assembling and frosting it. Remove from hot baking sheet immediately. Sprinkle that on top of the pineapple. Drain 3/4 of the pineapple juice from the tin and set it aside. You can freeze pineapple cake, but know that upon defrosting, the cake will be more moist, so the texture will change considerable. (-) Information is not currently available for this nutrient. Cream cheese frosting or vanilla whipped cream make for a lovely classic addition. Add the rest of the ingredients - Add the rest of the ingredients (not the pineapple and coconut) and mix well again. You can unsubscribe at any time but the books will still be yours to keep. Place in the refrigerator for 2-4 hours for the marshmallows to soften and the flavors to blend together. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); We love cooking easy, delicious recipes for our family! Toward the end of the 20 th century, the pineapple version of hummingbird cake (banana-less, but sometimes adding coconut) usually with a cream cheese frosting was called the . I like to use my electric hand-mixer for this as it saves a lot of effort. The juice is the liquid thats needed to make this mix. Preheat oven to 350 degrees F and grease and flour 3 8 round cake pans. 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. Canned pineapple: Use (2) 8-ounce sized cans of crushed pineapple that have been drained, with the juice reserved. The cake is done when its golden in color and springs back when touched in the middle. Why You Should Always Chill Your Cake Layers Before Frosting, White Cake With Cranberry Filling And Orange Buttercream, Pecan Pie Cake with Browned Butter Frosting. Place the cake tin into a pre-heated oven (180C / 375F) for about 35 minutes until the top of the cake is nicely browned and feels firm to the touch, and a wooden skewer inserted into the cake comes out cleanly. This pineapple coconut cake is a show-stopper and makes an excellent dessert for summer and spring celebrations. Brown Butter Toffee Chocolate Chip Cookies, Peanut Butter Banana Chocolate Chip Oatmeal Bars, Homemade Monkey Bread (aka Cinnamon Roll Bites), Red Velvet Cake with Cream Cheese Frosting, Supremely moist and ultra fluffy pineapple coconut cake with flakes/shreds of coconut and sweet chunks of pineapple, Preheat oven to 350F (177C). Required fields are marked *. Top with the final layer of cake. In fact all your cakes are amazing, I have made most of them and everyone love me now!!! Pastry Crust & Crumble Topping For the crust/topping: in a large mixing bowl or stand mixer bowl add flour, sugar, salt and cubed butter. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool. Sift together the flour, baking powder, baking soda, and salt. In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice. Your email address will not be published. love your recipes and have been following them for a few years now . Your email address will not be published. tube pan. To make assembly of the cake easier, wrap cooled cakes in plastic wrap and place in the freezer until firm. On low speed, add half the dry ingredients and mix until just combined. Pour into a lined cake tin and bake for 40 minutes or until cooked through. To test for doneness, insert a toothpick into the center of the cake. cup pineapple tidbits, drained Directions Preheat the oven to 350 degrees F (175 degrees C). angel food cake, coconut, dump cake, pineapple. 1 1/2 cup shredded sweetened coconut, toasted. Really disappointed. Hi Jess! Meet Jessica & Nellie. The pineapple mixture will have thickened slightly, but will still be quite runny. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there. You can even toast the coconut if desired. Grease 9x13 inch glass baking dish with a tablespoon of butter and set aside. cream cheese 4 tablespoons butter 1/4 cup sour cream 2 cups powdered sugar 1/2 teaspoon vanilla For Assembly Pour the mixture into a lightly greased 9 X 13 pan. This pineapple coconut cake is a quick and easy dessert. Mix confectioners' sugar and 1/4 cup pineapple juice together in a bowl until sugar is dissolved. To do so, wrap the layers individually in Press N Seal or in a couple of layers of plastic wrap. I used crushed pineapple and should have cooked an extra 5 minutes, but will definitely make again. Eggs: 4 eggs are needed to bind the cake together and give it the proper texture. Remembering to come back each day can be tough, thats why I offer a convenient newsletter every time a new recipe posts. Add 20 oz can of crushed pineapple to the batter. It turned out fantastic and got rave reviews from everyone! Garnish with candied pineapple pieces. Grease a 9x13 pan. Beat in the remaining powdered sugar. Smother it in smooth homemade cream cheese frosting to really tie all the flavors together! Stir in the shredded coconut until just combined. When making the cream cheese frosting, ensure the butter and cream cheese are as close to room temperature as possible before mixing so that they will blend easier. Hi Jen, you can halve this recipe for a 3 layer, 6 inch cake. If you do attempt this, I would advise you to wrap the cake in a sheet of baking parchment (for protection), and then a layer of kitchen paper towel (to absorb any condensation), before you pack it into your container. Time will tell. If you omit this ingredient, it will throw off the balance of flavors and texture, which have been adjusted for this cake. Combine the cake mix, crushed pineapple, vegetable oil and eggs. It would be best to store this cake in the refrigerator until needed. Coconut: Add cup of sweetened shredded coconut for flavor and texture. In a large mixing bowl, whisk the cake flour, baking powder, and salt together until well combined. Keep frosting chilled (and covered with plastic wrap) until ready to use. The cream of coconut in the cake batter adds a huge punch of coconut flavor and moisture. Mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. Is one or the other updated? I was wondering why this coconut cake recipe was different from the lemon coconut one. While the cakes are cooling, prepare the frosting and filling. Each bite of pineapple coconut cake is bursting with sweet tropical flavor between the pineapple curd and soft coconut cake. Spray three 7 round cake pans with non-stick baking spray and line the bottoms with parchment paper. Coco Lopez is the most well-known brand of cream of coconut. Thank you. You can pat it with a paper towel to remove some of the excess moisture if needed. Pour into prepared pan. The mixture will be runny. Ina. 1 cups (334 g) unsalted . Beat just until fully combined. If the butter is hot, you risk scrambling the eggs. This delightful recipe combines the best qualities of tropical flavors that are perfect for any time of the year. Thank you! Beat just until fully combined. Can I use greek yogurt instead of sour cream? Remove one cup of crushed pineapple (this will be used for the cake) and place the remaining crushed pineapple into the reserved juice (this will be used for the cake topping). Still, some unique ingredients for this recipe to ensure you have on hand are shredded sweetened coconut, coconut extract, and crushed pineapple. The cakeis done when its golden in color and springs back when touched in the middle. Blend with a fork and set aside. 3. Spread whipped frosting onto the cake. Fill the ring with about 12 cup of pineapple curd. You only be using the dry mix, do not make the pudding according to the package. I explain this in the post. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Heat over medium-low, whisking continuously, for 7-10 minutes. Follow that up with a layer of aluminum foil. 35 minutes should be ample time for the cake to cook. Thank you so much for your recipes they are always a hit!! Beat the sugar and butter together in a mixing bowl until light and creamy, Add the egg yolks and beat in until thoroughly mixed. Top with the final layer of cake. 3/4 cup (180ml) canned coconut milk, at room temperature* 2 Tablespoons (30ml) pineapple juice (canned or fresh) 1 cup ( 80g) sweetened shredded coconut 1 cup ( 225g) pineapple chunks (canned and drained or use fresh), plus extra for garnish Pineapple Curd 1 large egg 2 large egg yolks 1/3 cup ( 65g) granulated sugar 1 and 1/2 teaspoons cornstarch Use your favorite brand to make this cake. Dry Ingredients : Whisk the dry ingredients for the cake in a small mixing bowl; flour, baking powder, and salt. I would also be inclined to put scrunched up paper towels inside the cake box to stop the cake from moving around too much. Try this recipe and love it? The cake can be frozen for up to three months. 2 Spray a 22cm x 32cm rectangular pan with cooking oil, use baking paper to line the base and long sides, leaving 5cm of paper hanging over the edges of the pan. 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. I cannot wait to make it again! Pour batter into 2-9 inch round pans. Beat until combined. Just about any type of canned fruit or pie filling works in this cake. Beat 1 cup butter into sugar mixture until light and fluffy. This looks amazing! Neither the coconut nor pineapple take precedence in this cake, its a lovely mix of both flavors that complement each other well. Turn the cake upside down onto a tray. My goal is to help make meal making easier and affordable for you. Learn how your comment data is processed. Pour the mixture into the prepared cake tin. This is my go-to site and I havent had a recipe go wrong. I love the flavour of coconut and I often use it for making cakes and desserts. Then place in a freezer bag. Combine flour, sugar and baking soda in a bowl and mix well. Instructions. This bread pudding cake has a caramelized top layer with a super moist, buttery, melt-in-your-mouth interior." - Paula. Speed, add half the dry mix, do not make the pudding according the. Baking powder, and salt together until well combined frosting and filling coco Lopez is the thats... Frosting and filling a layer of aluminum foil years now blend together new recipe.... Your preferred tool a lined cake tin and bake for 40 minutes or until through! A small mixing bowl, whisk the cake can be tough, why... Pudding cake has a caramelized top layer with a tablespoon of butter and aside. And set aside of the year to three months test for doneness, insert a toothpick the. Truly love this cake for any time but the books will still be yours to keep any. 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