Divide the batter between the three prepared cake pans. With the mixer on low speed, slowly add the dry ingredients, coconut milk, and pineapple juice. This helps the cake hold its shape when cutting, though its still a pretty fluffy cake. This recipe is great because it makes a large cake so that there will be plenty of it to share with family and friends. Amount is based on available nutrient data. Spread half of the Pineapple Filling across the surface. 20 oz canned pineapple, or 2 1/4 cup 1/2 cup sugar, unrefined or erythritol if desired 1/4 tsp salt 4 tbsp cornstarch optional 1/2 cup shredded coconut optional 8 oz cream cheese 9 inch pie crust of choice Instructions Preheat oven to 350 F. (There's a no-bake version listed earlier in the post if you prefer.) Beat 1 cup butter into sugar mixture until light and fluffy. I had to leave the cake longer than stated in the recipe this may just be my oven , but worth mentioning , cake was delicious, Oh dear sorry to hear that. Stir in the flour and pineapple along with any juices and butter in the pan. Allow the cake to cool before cutting and serving. Did you use a 9 pan if you used a smaller pan the batter would have been deeper and would have taken longer to cook. It also add sweetness. This cake can be kept covered and stored in the fridge for up to 3 or 4 days. 2. Spread the cake mix over the pineapple, and lightly spread to make sure it's evenly distributed. The flavors went together so well. I used 2 9 inch pans. I have used plain flour (or cake flour) for this recipe, but you could substitute plain flour with self-raising flour. Pour batter evenly into cake pans. Sift in flour and baking powder then fold all ingredients together until combined. Before you go why not click the stars at the top of the recipe to rate it. Hi Des, you can omit the curd between the layers if desired. The cake will stay fresh for up to 4 days at room temperature in the kitchen, but this is a relatively stable environment. This creates a cake like topping during the baking process. Dont like coconut or dont want to use it with another type of fruit? Put the first 5 ingredients into the bowl of your mixer. Preheat oven to 350 degrees F and grease and flour 3 8 round cake pans. Add 2 teaspoons coconut extract and vanilla extract; mix well. After that, spread the prepared frosting evenly over the top of the cake and top with the shredded coconut. Bake until an inserted toothpick comes out clean. HOW much baking powder do I need to use?Urgent! I made this cake and brought it to work for a coworkers birthday. This will limit the cakes exposure, thus making it last longer. Prepare three 9 inch cake pans by lightly greasing them and then dusting with flour. My goal is to make meal making easier for you! Add powdered sugar and vanilla and beat to combine. Gently spoon into an ungreased 10-in. Pour the remainder of the crushed pineapple into the reserved juice. It will get a little foamy. Start off by creaming the butter and sugar as you would for a normal cake. Pour batter into 2-9 inch round pans. On the first layer, pipe a ring of cream cheese frosting around the top edge to contain the pineapple curd. Angel Food Cake Mix I used 1 box (16 ounces) of Pillsbury angel food cake mix. Preheat oven to 350 degrees F (175 degrees C). This bread pudding cake has a caramelized top layer with a super moist, buttery, melt-in-your-mouth interior." - Paula. 8. Beat in the egg yolks (image 1). Place in the refrigerator for 2-4 hours for the marshmallows to soften and the flavors to blend together. A dump cake, which typically includes some type of cake mix, is made by simply dumping the ingredients together. So glad you enjoy this cake! In a large bowl, add cake mix and canned pineapple, juice included. This recipe has pineapple juice and chunks in it, so had to be adjusted to accommodate those ingredients. Bake, rotating halfway through, until a toothpick inserted comes out clean, about 25 minutes. Id love to hear from you. You could run the risk of having a lumpy frosting otherwise. Some of the pineapple will be added to the cake and the rest will be mixed with icing sugar (or powdered sugar / confectioners sugar) to form a glaze and which will be poured over the baked cake while it is still warm. You need 1 teaspoon baking powder per cup of plain flour so for this recipe you will need 2 teaspoons of baking powder. Melt coconut oil in the bottom of a 7 X 10 inch baking pan. Whipped topping I used Cool Whip brand for this cake but Ive also used store brands to make it. We are making this cake for a cake auction, can it be made without the curd and still taste good, Im nervous traveling with it to the location and having it sit on stage during auction and it fall apart? Ive made lemon curd and even pineapple curd (another recipe) before but this just never thickened for me, even after turning the heat up and more time. Bake for 45 to 55 minutes at 350F, until bubbly and lightly browned on top. To a 9 x 13 pan, add both cans of crushed pineapple with the juice. Using a medium sized bowl, follow your cake mix directions for the cake batter. Cut the butter into thin slices, and lay on top of the cake mix. Imagine a dessert with some of the softest layers of coconut cake you will ever taste, filled with a sweet pineapple compote, and covered with tangy cream cheese frosting and toasted coconut. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. Prepare the filling: Remove 1 cup of the frosting and place in a medium mixing bowl. Spread the batter over the pineapple and cherries. Homemade pineapple curd adds another layer of sweet tropical flavor inside the cake. * Percent Daily Values are based on a 2,000 calorie diet. Scoop out one cup of the crushed pineapple (image 2) and mix it into the creamed butter, sugar and egg mixture. As this cake contains fruit it should not be left out on the counter because it will spoil quickly. Bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Crushed Pineapple dont drain out the juice. Enter your name and email address below to subscribe free. You have never let me down!! Spread whipped frosting onto the cake. I followed the receipt exactly and used 3 cake pans that were just over 8 each. Your email address will not be published. I definitely had problems with the curd though. Prepare the frosting. One could also just put the pineapple in a strainer and press out the juice into a bowl. Add the graham cracker mixture to the wet ingredients and stir to combine. Just open the can of crushed pineapple and youre good to go. Preheat oven to 350 degrees F and line your cake pan with parchment paper. Stir it well. Enjoy at room temperature or chilled optionally with a scoop of ice cream on the side. Made with moist coconut cake, pineapple curd filling, and luscious coconut buttercream frosting, this cake will be the talk of your summer parties. Cake is very moist so a thin layer of icing went far. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Can I use greek yogurt instead of sour cream? To make assembly of the cake easier, wrap cooled cakes in plastic wrap and place in the freezer until firm. Heres the pineapple curd, frosting, and cake assembly in photos: This pineapple coconut cake includes pineapple chunks, coconut, coconut milk, plus homemade pineapple curd and cream cheese frosting. Save my name, email, and website in this browser for the next time I comment. It turned out fantastic and got rave reviews from everyone! Pineapple is a great combination with the coconut. What Ingredients Are Included in the Pineapple-Coconut Cake? Calories have been calculated on the assumption that the cake will be cut into 10 slices, Unless otherwise stated, a cup is the standard US cup containing 240 ml. Preheat oven to 350 degrees. Hi there, can I use crushed pineapple instead of chunks.. Welcome and I hope you stick around! 1-2 tablespoons pineapple juice 1 1/2 cups powdered sugar Instructions Preheat oven to 350 Prepare an 8" round cake pan with a baking spray or shortening and flour. Bake for 30-35 minutes, until a toothpick inserted into the center comes out with just a few crumbs. For the pineapple, you should use pineapple chunks canned in their own juice. Bake for 20 minutes. Top with the final layer of cake. Mix in 1 teaspoon coconut extract and cup coconut shreds. Preheat the oven to 325 degrees. Dry Ingredients : Whisk the dry ingredients for the cake in a small mixing bowl; flour, baking powder, and salt. Sprinkle on dry cake mix Top with coconut. Wish I had used a bit more curd in the middle but we drizzled a bit over the cake and really enjoyed how fresh it tasted. Cut through the batter with a knife to remove air pockets. They all have worked well. In a large mixing bowl, beat butter and sugar until light and creamy with either a. bake at 350 degrees for about 25-30 minutes or until toothpick inserted in middle comes out clean. Preheat oven to 350 degrees. Mix till smooth. Or why not just have a browse through all my sweet treats to see if there is anything else that takes your fancy. (Just like how we fill lemon coconut cake with lemon curd.) This gorgeous tiered pineapple coconut cake is layered with homemade pineapple curd between a tender crumbed coconut cake, then topped with cream cheese frosting and toasted coconut flakes. Find a yummy combination of coconut and crushed pineapple in this tender, moist cake, with more crushed pineapple in the filling. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. This pineapple coconut cake is one of my favourite cake recipes of all time, and Im delighted to be able to share it with you. Flavorings: For added flavor, you will need teaspoon each of vanilla extract and coconut extract. Author by Lindsay Opas on February 24, 2023 Updated on February 24, 2023. Thats what I like to hear! It would be a matter of experimenting. Depending on the size of the slice, you could comfortably cut and serve around 12 to 18 pieces of cake. Canned pineapple is a great addition to a variety of dishes. STEP THREE: Add the brown sugar, melted butter, and allspice to a medium-sized mixing bowl. Spread batter evenly over pineapple and bake until a toothpick or cake tester inserted in center of cake comes out clean, 40 to 45 minutes. Bake in the oven for 35-40 minutes or until a toothpick can be inserted and come out clean. Pour the hot pineapple mixture over the cake (still in the baking pan) and allow it to cool. Thanks. Add vanilla extract, coconut extract, and cream of coconut and beat well. The cake is made with many ingredients you might already have in your kitchen. Top with crushed pineapple. I have got everything ready to make this cake, but baking powder is listed in the method but not in the ingredients. Add eggs, vanilla, coconut extract and coconut milk and whisk until combined. Preheat your oven to 350 degrees F. Line the bottom of a 9-inch round cake pan with a parchment paper round that fits the bottom and then spray the sides with cooking spray. On top of the slice, you can omit the curd between the layers if desired but baking,. 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