- 5 large 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 sweetened shredded 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 forPineapple Coconut Cake
"Went exactly to spec, and it turned out incredible. I did not change a thing and am super pleased with this recipe."
"Although it is a lot of calories ,it is one of the best cakes ever , it is a big hit with everyone. People will ask you to make it every year. Bring it with you to make an impression on friends and family, they will love it."
"HotStrawberry, will make this for the fourth time, for my son's birthday on New Year's Eve. You made at least one error, the pineapple that was drained for the juice for the cake was the pineapple used on the frosting. Sounds like you added it to the cake, since you didn't have it to add to the frosting. By the way I used light cream cheese, good quality Neufchatel, in the frosting mousse and it was delicious, and dId not use it all. That cuts quite a few calories, 550 per cake just for the cheese exchange, more for not using it all. Also 12 slices in this cale are huge and rich slices, we cut at least 16. Since I make it about once a year, and usually only make a few cakes in a year, we enjoy it when I do. Yes, the mousse is lovely used as a mousse mixed with crumbled coconut macaroons, or between cookies, in a graham pie crust, by itself with a little liqueur added. Or by the spoon. Or just make less. Truly a fabulous cake."
"I cannot justify making this cake because it is altogether unhealthy. Almost 900 calories a slice is way too much for me."
"Made a sheet cake instead of 2 rounds. Made half the recipe for the mousse---could have done a quarter. Had a lot left over. The mousse was amazing!"
"Everyone loved this cake! A winner!"
"Hotstrawberry!! What?! This cake is amazing, I've done it 3 times for family events and its best yet. Light sponge (like trifle fingers), yummy flavour like holidays and show stopper when all decorated. I've used passoa (passion fruit liquor) to soak the layers and that works brill too. Hint though refrigerate the cream cheese frosting really well and it holds up better"
"I don't see how any of you had success with this recipe. There are several problems. The first part of the batter was a thick, gummy blob that wouldn't pour. It had the consistency of bread dough. Once I got the egg whites and sugar whipped up, folding it into the battr was not happening because the flour batter was just a lump in the middle of the bowl. I had to stir it with such force, it defeated the whole purpose of folding in egg whites. After all I had to do, I figured I'd cook it up, but forget using two pans, there wasn't enough batter. I poured it all into one. It was heavy, dense and pound cakey. My final issue, the mousse ingredients don't list pineapple, but the instructions indicate pineapple. How much? Do I just guess? Do I use the whole can? Terrible recipe."