Pineapple Coconut Cake Recipe
- 5 eggs, separated
- 1 can (20 ounces) crushed pineapple
- 1-1/2 cups King Arthur Unbleached 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
- 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
- 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.
Reviews for Pineapple Coconut Cake(10)
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I made this cake for a co-worker's birthday. It was a hit. However, I made an adjustment. When I made the mousse, I wasn?t real sure about the flavor or the texture so I made a pineapple frosting to put between the layers on top. It was heavenly. However, I doubled the recipe to make a 10 inch cake and cupcakes. I only had enough batter to make ten cupcakes and the layers were normal height. (I didn't think a ten inch pan would make that much of a difference). I doubled the recipe for the mousse and I had a mountain of it. I frosted the cupcakes, (I split the layers as instructed to get four layers) and piled high with mousse and had just as much left over. With the remainder of the mousse, I mixed with some chocolate wafers and it was a hit as well. I?m not sure if the quantities for mousse are correct. I think that 2 cups of heavy cream and one pack of cream cheese will be sufficient for a nine inch cake.
Delicious! My husband asked me for a pineapple coconut cake and I stumbled upon this recipe. I made a few modifications of my own (toasted the coconut and added toasted almonds). My husband wants this for his bday cake next year!
Warning: Follow directions exactly especially the part about pressing the coconut down into mousse! I made it for my husbands 40th bday and when he blew the candles out the coconut flakes on top went flying everywhere. My daughter looked like a snowman! Hilarious!! The can was delicious! My husband said it tasted like vacation. Very easy to make.
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.
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.
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