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June 2018

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Coconut Pineapple CakeCorrected Recipe

Coconut Pineapple CakeCorrected recipe and other pineapple cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Coconut Pineapple CakeCorrected recipe  PDF



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 e tract
1 tsp Almond e tract
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 e tract
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 e tract

CAKE: Cream butter gradually add sugar, beating well at medium speed of an electric mi er. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt add to creamed mi ture alternately with milk, beginning and ending with flour mi ture. Mi 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 ne t 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 e cept vanilla in top of a large double boiler. Beat at low speed of an electric mi er 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

Coconut Pineapple CakeCorrected recipe and other pineapple cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
657 people have voted
Last Reviewed on 2018-06-19



Tuesday, Jun 19 2018 Download & Print Coconut Pineapple CakeCorrected recipe  PDF   Pineapple Cake  recipes RSS   New

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CHUCK OZBURN (HBWK07A) Vegetable oil 1 c All purpose white flour plus e tra for pan 1/2 c Walnuts toasted 1/2 c Hazelnuts toasted 1/2 c Whole wheat PASTRY flour 1 ts Baking soda Salt 1/2 c Dark brown sugar packed 2 lg Eggs 1 ts Vanilla e tract 1 1/2 ts Lemon zest grate fine Lightly oil a baking sheet and dust it with flour, tapping off e cess set aside in a food processor or blender, grind half the nuts until they are coarse meal but not powder chop remaining nuts coarsely in a large bowl, sift together flours, baking soda and salt stir in brown sugar ...

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