Best Sunshine Coconut Pineapple Cake Recipes

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SUNSHINE COCONUT PINEAPPLE CAKE



Sunshine Coconut Pineapple Cake image

This recipe is an old family favorite. My mother made it for us all the time, and now. I make it for any family. It tastes like a piece of sunshine.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-16 servings.

Number Of Ingredients 16

2 cups all-purpose flour
1-1/2 cups packed brown sugar
2 teaspoons baking soda
1 teaspoon salt
2 cups grated carrots
1 cup sweetened shredded coconut
1 cup chopped pecans
3/4 cup canola oil
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 can (20 ounces) crushed pineapple
FROSTING:
1 package (8 ounces) cream cheese, softened
3 tablespoons confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed
Sweetened shredded coconut, optional

Steps:

  • In a large bowl, combine the first seven ingredients. Combine the oil, lemon juice and vanilla. Drain pineapple, reserving juice. If necessary, add enough water to juice to measure 3/4 cup. Add oil mixture and pineapple juice mixture to dry ingredients; stir just until moistened. Fold in pineapple., Place in a greased 13x9-in. baking dish. Bake at 350° for 40-45 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large , beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over cake; sprinkle with coconut if desired. Store in the refrigerator.

Nutrition Facts : Calories 447 calories, Fat 26g fat (10g saturated fat), Cholesterol 16mg cholesterol, Sodium 376mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.

PINEAPPLE COCONUT CAKE



Pineapple Coconut Cake image

An experiment gone great!

Provided by Brenda Vandervort

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h15m

Yield 16

Number Of Ingredients 15

¾ cup unsalted butter, at room temperature
½ cup vegetable oil
2 cups white sugar
2 teaspoons coconut extract
1 teaspoon vanilla extract
4 eggs
3 cups self-rising flour
1 cup unsweetened coconut milk
½ cup pineapple juice
¼ cup confectioners' sugar, or more as needed
¼ cup pineapple juice
1 cup unsalted butter, softened
1 teaspoon coconut extract
¼ cup shredded coconut
1 (20 ounce) can crushed pineapple, drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch square pans.
  • Beat 3/4 cup butter in a bowl using an electric mixer until light and fluffy. Slowly drizzle oil into creamed butter while continuing to beat butter until mixture is smooth. Beat white sugar, 1 cup at a time, into butter mixture until incorporated. Add 2 teaspoons coconut extract and vanilla extract; mix well. Beat eggs, 1 at a time, into butter mixture, beating well until each egg is fully incorporated.
  • Mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. Mix 1/2 cup pineapple juice into batter. Pour batter into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes.
  • Mix confectioners' sugar and 1/4 cup pineapple juice together in a bowl until sugar is dissolved. Beat 1 cup butter into sugar mixture until light and fluffy. Add 1 teaspoon coconut extract; beat until icing is smooth, adding more confectioners' sugar until desired consistency is reached.
  • Place 1 cake on a serving platter and top with a layer of icing. Place second cake over icing layer. Cover entire cake with remaining icing. Dust sides of cake with shredded coconut and top with crushed pineapple.

Nutrition Facts : Calories 506.4 calories, Carbohydrate 52.5 g, Cholesterol 99.9 mg, Fat 31.8 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 17.2 g, Sodium 323.7 mg, Sugar 33.7 g

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