Pineapple Coconut Cake Recipe

Name: Pineapple Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large 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; 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

Servings: persons

5 large 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
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

1
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Drain pineapple, reserving 1 cup juice; set aside.
2
Preheat oven to 350u00b0. 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.
3
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.
4
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.
5
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.
6
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.

1829

kcal

Calories

144

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 large eggs, separated, 1 can (20 ounces) crushed pineapple, 1-1/2 cups all-purpose flour, 2-1/2 teaspoons baking powder, and more.

Yes, Pineapple Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Coconut Cake

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