Pineapple Coconut Cake

Name: Pineapple Coconut Cake
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 12 servings.
Ingredients: 5 large Nellie’s Free Range 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; MOUSSE:; 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

This coconut cake is a guaranteed showstopper at any holiday meal or special occasion. The beautiful flakes of coconut are reminiscent of snow. But one taste of the sunny pineapple will transport you to the tropics. —Monica Kennedy, Johnson City, Tennessee

Ingredients

5 large Nellie’s Free Range 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
MOUSSE:
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

Directions

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.

Nutrition Facts

1 piece: 899 calories, 62g fat (42g saturated fat), 248mg cholesterol, 388mg sodium, 78g carbohydrate (56g sugars, 3g fiber), 10g protein.

Originally published as Monica’s Famous Pineapple Coconut Mousse Cake in Country Woman December/January 2012

Reviews

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Average Rating:

Maria

May 29, 2018

MoistElegantFreshEasy to make it
cindeew

Apr 3, 2018

I just made this for Easter dinner, I did a top ring of green grass with icing and put malted Easter eggs in the grass. I did make it for the first time and used convection bake it rose really well and then fell, next time I will do normal bake. One cake was small so I did not split it and the other one split perfectly. So mine was a three layer cake and not four but everyone loved it. It is not overly sweet.
John

Feb 3, 2018

Went exactly to spec, and it turned out incredible. I did not change a thing and am super pleased with this recipe.
Pearlena

Nov 23, 2017

Horrible cake. I agree with hot strawberry. Too dense and not enough for 2 pans. I used the pineapple in the mousse not the cake. The mousse was great and I figured the pineapple went in there. Directions weren't great.
elizabethhayes

Jan 2, 2017

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.
Jennifer

Dec 29, 2016

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.
joyfulcooking

Dec 26, 2016

I cannot justify making this cake because it is altogether unhealthy. Almost 900 calories a slice is way too much for me.
Nickie

Nov 23, 2016

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!
Nan

Nov 22, 2016

Everyone loved this cake! A winner!
Chefdian

Oct 2, 2016

This is a fabulous cake! My family keep requesting and over and over. I made as directed And would not change a thing. I would love to share the photo my cake sure how to do that for this site.