How To make Coconut Pineapple Cake(Corrected)
CAKE: 1 cup Butter or margarine
, softened
2 cups Sugar
4 Eggs
3 cups Cake flour :
, sifted
1 Tbsp Baking powder
1/4 tsp Salt
1 cup Milk
1 tsp Vanilla extract
1 tsp Almond extract
Pineapple Filling (see below) 2 cups Coconut, grated :
(divided)
Seven-Minute Frosting -- (see below) PINEAPPLE FILLING: 1 cup Sugar
3 Tbsp All-purpose flour
2 Eggs -- , beaten
1 8-oz. can Crushed pineapple -- , undrained
2 Tbsp Lemon juice
1 Tbsp Butter or margarine
1 tsp Vanilla extract
SEVEN-MINUTE FROSTING: 1 1/2 cups Sugar
1/4 cup Cold water -- (+1 Tbsp.)
2 Egg whites
1 Tbsp Light corn syrup
Dash of salt 1 tsp Vanilla extract
CAKE: Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings.
Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely.
Spread 1 layer with half of Pineapple Filling; sprinkle 1/3 cup coconut over filling. Repeat with next layer. Spread Seven-Minute Frosting on top cake.
PINEAPPLE FILLING: Combine sugar and flour in a small saucepan; add remaining ingredients. Cook over medium heat, stirring constantly, until thickened (about 2
SEVEN-MINUTE FROSTING: Combine all ingredients except vanilla in top of a large double boiler. Beat at low speed of an electric mixer 30 seconds or just until blended.
Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form. Remove from heat. Add vanilla; beat 2 minutes or until
To prepare coconut: Carefully pierce eyes of coconut with screwdriver or ice pick; drain liquid. Place coconut in pan. Heat at 350F for 15 to 30 minutes or until cracks appear. Remove from oven; cool. Tap with hammer to open. Pare off dark skin with vegetable peeler.
Recipe from March 1989 Southern Living Magazine, p. 89 Recipe by Susan Todd, Shreveport, Louisiana
How To make Coconut Pineapple Cake(Corrected)'s Videos
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This is the easiest icing you will ever make, it's only 3 ingredients, cool whip, pineapple chunks and vanilla instant pudding pack. Try this and let me know what you think.
#pineapple #pineapplecake #easypineapplecake
Episode 2: Pineapple Cake
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The recipe for the Pineapple Cake is in the video.
P.s. Correction: Please use only 1/2 a cup of juice.
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PINEAPPLE MANDARIN CELEBRATION CAKE
PINEAPPLE MANDARIN CELEBRATION CAKE
Makes one 9x13 or one 2-layered round cake
1 yellow cake mix
1 cup vegetable oil
1 11oz can mandarin oranges with juice
1 teaspoon coconut extract
½ tsp rum extract
2 tablespoons flour
4 large eggs, room temperature
1 carton frozen whipped topping, thawed
1 3.5oz box instant vanilla pudding
1 15oz can crushed pineapple with juice
Shredded coconut, optional
In the bowl of stand mixer fitted with the paddle attachment, stir together the first 6 ingredients until the mandarin oranges are broken up and the batter is well-blended. Add eggs one at a time until well mixed; and beat batter for 2 minutes.
Pour batter in a prepared 9x13 cake pan or divide between two round cake pans, and bake about 19-21 minutes or until a toothpick inserted in the middle comes out clean. If using round pans, cool in pans for 10 minutes before inverting onto a wire rack and allow to cool completely. Cover with clear wrap so that they don’t dry out once they’ve cooled.
In a large mixing bowl with a whisk, stir together thawed whipped topping, vanilla, and pineapple with juice. Whisk together until very well combined. You can feel when the pudding mixture has dissolved and isn’t gritty any longer. Allow to chill for 10-15 minutes before frosting cake.
Frost cooled cake and top with shredded coconut if desired. Store in the refrigerator.