This Pineapple Coconut Cake is certain to steal the show at any holiday or special occasion meal. The exquisite coconut flakes are reminiscent of snow. However, a single bite of the cheerful pineapple will transport you to the tropics. Tennessee resident Monica Kennedy
To make Pineapple Coconut Cake you'll need This Ingredients:
5 large, separated eggs
1 crushed pineapple can (20 ounces.)
1-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1-1/4 cups sugar, divided
1/4 cup melted butter
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 shredded sweetened coconut, divided
How To make It :
In a large mixing bowl, combine egg whites and set aside for 30 minutes at room temperature. Set aside 1 cup pineapple juice after draining.
Preheat the oven to 350 degrees. Combine the flour and baking powder in a small mixing bowl. In a separate bowl, whisk egg yolks until slightly thickened. Add 1 cup sugar gradually, beating on high speed until thick and lemon-colored. Mix in the butter, extracts, and 1/2 cup of the reserved juice. Mix in the dry ingredients until well combined.
With clean beaters, beat egg whites on medium speed until soft peaks form. 1 tablespoon at a time, gradually add the remaining sugar, beating on high until stiff peaks form. Fold into the batter
Transfer to two 9-inch round baking pans that have been greased and floured. Cook for 18-22 minutes, or until the cake springs back when lightly touched. Allow to cool for 10 minutes before transferring to wire racks to cool completely.
Cream should be thickened in a large mixing bowl. 1 cup confectioners' sugar, whipped until stiff peaks form In a separate bowl, combine the cream cheese, pineapple, and remaining confectioners' sugar; stir in 2 cups coconut. Whip in the whipped cream. Refrigerate for at least 1 hour.
Each cake should be cut into two layers horizontally. Place the bottom layer on a serving plate and drizzle with the reserved juice. 2 cups mousse should be spread on top. Layers should be repeated twice. Drizzle with the remaining juice and top with the remaining cake layer. Cover the top and sides of the cake with the remaining mousse. Press the remaining coconut onto the top and sides of the cake. Refrigerate for at least 1 hour prior to serving.
Nutritional Information :
1 piece: 899 calories, 62g fat (42g saturated fat), 248mg cholesterol, 388mg sodium, 78g carbohydrate (56g sugars, 3g fiber), 10g protein.
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