- 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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"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."
"I've been meaning to leave feedback! Made this for my teacher colleagues and it brought rave reviews! Beautifully "snowy" for a winter treat with summer time flavor! So worth the effort of making!!"
"Absolutely delicious. Gave some to our neighbors since it's just my husband and I. They loved it as well. I took others advice and cut the mousse in half. Glad I did, even had some left over with half. I am very generous with any frosting for cakes but still had some left over."
"I have used this recipe many times , and it is always a hit. If you want to add more of a wow! factor make a rum glaze and use it for every layer. The cake will be gone!!!!"
"Made this cake for a "ladies luncheon". I cut the mousse in half per other reviewers and had plenty. It was delicious and my guests loved it. Of course I kept it secret that there are 899 calories per slice. OH MY!!!!!!!!!!"