Show Subscription Form




Pineapple Coconut  Cake Recipe
Pineapple Coconut Cake Recipe photo by Taste of Home

Pineapple Coconut Cake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 45 min. + chilling Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 20 min. + cooling
MAKES: 12 servings

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

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.

Directions

  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Drain pineapple, reserving 1 cup juice; set aside.
  2. Preheat oven to 350°. 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 butter, extracts and 1/2 cup reserved juice. Add dry ingredients; beat until well blended.
  3. 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.
  4. Transfer to two greased and floured 9-in. round baking pans. Bake 18-22 minutes or until cake springs back when lightly touched. Cool 10 minutes before removing from pans to wire racks to cool completely.
  5. 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 cream cheese, pineapple and remaining confectioners' sugar until blended; stir in 2 cups coconut. Fold in whipped cream. Cover and refrigerate at least 1 hour.
  6. 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 at least 1 hour before serving. Yield: 12 servings.
Originally published as Pineapple Coconut Cake in Country Woman December/January 2012, p40

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.

Reviews for Pineapple Coconut Cake

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Aug. 23, 2014

"Super delicious! Very moist, very flavorful. Planning to serve this cake at upcoming dinner parties"

MY REVIEW
Reviewed Aug. 4, 2014

"I am making this cake today. I think my mousse is not firm enough coming out of the refrigerator. What should be texture be like? Can anyone help?"

MY REVIEW
Reviewed Jun. 30, 2014

"Wonderful cake! So good, entire cake eaten at church potluck dinner. However, ended up with enough mousse to have covered three cakes. As written by others perhaps the mousse recipe should be divided into half."

MY REVIEW
Reviewed May. 6, 2014

"Delicious!! This cake is amazing. However, it was ridiculous how much leftover mousse there was, I wasn't stingy with it on the cake, and I still probably only used 1/3 of it. I recommend cutting the mousse recipe in half..though my family and I used it as a fruit dip. The cake was also a bit heavy, I would add more pineapple juice to the cake batter, as well as use more pineapple in the recipe, as I prefer to taste it a little more."

MY REVIEW
Reviewed Mar. 25, 2014

"Very nice. Everyone enjoyed this cake"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT