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Pineapple Coconut Cake Recipe

Pineapple Coconut Cake Recipe photo by Taste of Home

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This coconut cake is a guaranteed showstopper at any holiday meal. The beautiful flakes of coconut are reminiscent of snow. But one taste of the sunny pineapple will transport you to the tropics.—Monica Kennedy, Johnson City, Tennessee

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Pineapple Coconut Cake Recipe

Prep: 45 min. + chilling Bake: 20 min. + cooling

Yield: 12 Servings

45 20 65

Ingredients

5 eggs, separated
1 can (20 ounces) crushed pineapple
1-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1-1/4 cups sugar, divided
1/4 cup butter, melted
2 teaspoons coconut extract
1 teaspoon vanilla extract
MOUSSE:
4 cups heavy whipping cream
1-1/2 cups confectioners' sugar, divided
2 packages (8 ounces each) cream cheese, softened
5 cups flaked coconut, divided

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Drain pineapple, reserving 1 cup juice; set aside.
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 the 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 at 350° for 18-22 minutes or until cake springs back when lightly touched. Cool for 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 the cream cheese, pineapple and remaining confectioners' sugar until blended; stir in 2 cups coconut. Fold in whipped cream. Cover and refrigerate for 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 for at least 1 hour before serving. Yield: 12 servings.

Nutritional Facts 1 piece equals 899 calories, 62 g fat (42 g saturated fat), 248 mg cholesterol, 388 mg sodium, 78 g carbohydrate, 3 g fiber, 10 g protein.

Originally published as Pineapple Coconut Cake in Country Woman December/January 2012, p40

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Reviews for Pineapple Coconut Cake

Pineapple Coconut Cake

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Reviewed on Apr. 17, 2013 by AKTee

This cake was a HIT with all who tried it. My 5 y/o niece teased my 36 y/o cousin by eating the last piece and making all types of crazy sounds and doing some weird dances.

Reviewed on Jan. 30, 2013 by Donalie Guin

If you're looking for a dessert that's not too sweet and feels light, this fits the bill. I made it as written. The next time I'll add a bit more pineapple for my taste. I can picture the mousse with extra pineapple and added chopped nuts being served alone. I highly recommend this recipe.

Reviewed on Apr. 07, 2012 by bluetigereyes2

Made this cake today for our Easter dessert. I was surprised at how much mousse was there, I have a TON left over. BUT, it is SOOOOOOOO tasty. I toasted some coconut for the top

Reviewed on Dec. 22, 2011 by bonfieldross

excellent cake , such a great flavor and light and enjoyable ..thanks for sharing the recipe

Reviewed on Dec. 20, 2011 by ronniecarol

When my hubby saw this in my magazine he said it was the only thing he wanted for Christmas. We had our dinner this past Sunday due to children's work schedules & it was fabulous!!!

Reviewed on Nov. 03, 2011 by MonicaKennedy

2 corrections:

the 1 can (20 ounces) crushed pineapple should be in the ingredients under MOUSSE. This should be drained, reserving juice to moisten cake. ~ recipe author.

TIP: Beat egg whites first as they require a perfectly clean bowl. I then set it aside while I do everything else and fold in when ready.

Reviewed on Nov. 03, 2011 by MonicaKennedy

I am the recipe writer for this -- if you can find the big flaked coconut it is even prettier. I have found it at Easter time the past few years, or you can take dried coconut flakes and re-hydrate them in sweetened water, then use a salad spinner to get rid of excess water. Dust them with a bit more powdered sugar before topping the cake and it looks so pretty!