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.
- 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.
- 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 18-22 minutes or until cake springs back when lightly touched. Cool 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 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.
- 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.
Reviews for Pineapple Coconut Cake(15)
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Very nice. Everyone enjoyed this cake
This cake is delicious per family I made it for. Excellent for diabetics because not really sweet. Now I have to make one for myself. I made a few modifications such as added more pineapple, etc.
I saw this and immediately thought of the Pepperidge farm cake I love so much. That cake however doesn't have pineapple. I would really like to give this a try. Would I need to make any other adjustments in ommitting the pineapple? 4 stars, haven't tried yet but I have high hopes
MeToo816 Hilarious! Making this cake today :)
Excellent cake , moist, light, pretty, but took some time to make, but well worth it. I also had extra mousse left over. Has anyone tried to freeze the cake or mousse??
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