- 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
- 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
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"This cake is a favorite for my husbands birthday. It's his request for the past few years now. It's definitely not an easy recipe and caused me great anxiety the first time I made it. There is a lot of folding and you must have a delicate hand as I have now learned in my pastry baking (the hard way of course). I agree with other postings that the pineapple juice in the cake does not add flavor at all. Overall, a delicious, light cake."
"I made this cake yesterday for our Easter dinner and it was a huge hit. Just like the previous reviewer, this is quite labor intensive and I was very slow and deliberate reading the directions step-by-step. I made everything the night before and chilled the mousse, then cut and put all the layers together the next morning. I have never made a four layer cake before and it was a little intimidating, but there was hardly any left after the first piece was cut. I agree, do NOT cut down on the mousse! I was very generous in between the layers and on top and I still have some left, but I just bought a graham cracker crust and am going to fill that with the rest.........I have a another whole pie! The key to success with this recipe, I think, is to use all fresh ingredients and take your time with the measurements and remember to be precise with the dry ingredients. This cake will not rise high like other cakes because of the whipped egg whites, so do not overbake thinking it will."
"This is going to be a two part review for both parts of the recipe lol so bare with me ;) First off, if you want your cake to LOOK like the beautiful cake in the photo, do NOT half the mousse ingredients! Yes, it makes a lot, but that's the point, and that's what makes it so visually appealing! My only advice for the mousse is to double the pineapple, seriously, there is not near enough to get the real flavor of any pineapple what so ever, Double it at the very least and if you are a huge pineapple lover like, TRIPLE IT~ Lol. Now for the cake part...eh...I can live without it to be honest. Its labor intensive and I don't feel its worth it..at all! The pineapple juice in the cake adds zero pineapple flavor and the imitation coconut adds a off putting fake flavor that doesn't do it any favors. I have never been able to find real coconut extract in the Midwest for the record so imitation is all I had. In my opinion, the flavor star here is the mousse. You can make any white cake that you prefer with half the hassle of separating eggs and folding etc. Bottom line, use whatever simple cake recipe you love. Do NOT half the mousse ingredients, and double if not triple the pineapple :)"
"I don't know what I did wrong but my cake didn't turn out at all. I bought all fresh ingredients followed the instructions and my cake didn't rise at all. I wanted to have this for Easter. Can anyone give me any suggestions, I used a brand new kitchen aid..do you think I beated the mix too much...would that cause my cake not to rise....just don't know what happened."
"I have not yet tasted my cake…mousse is chilling, but let me say I think this may be the best cake I have ever made! I was uncertain as I was putting everything together but the taste of the mousse alone, omg! I see people commented on "too much mousse," not true at all. I believe this to be the type of cake. It's supposed to be light with lots of mousse. If you hate creme, don't make it. That simple. I know this will be amazing in the end. Refreshing to have a recipe that actually comes together perfectly. I might add that the cake batter was simple and came out perfect too."