Hey guys,
Does anybody have agood recipe for coconut pineapple cake.I have a wedding cake in two weeks and they want the biggest cake to be coconut and pineapple .I have never made a coconut cake before; let alone one with pineapple in it. I want to try to make one this week to see how it comes out . Any help would be greatly appreciated.
Thanks

ok, I gotta ask. how do you agree to make it without knowing if you can or not? I'd be so hesitant to do that.

Coconut-Pineapple Cake :

http://www.cakecentral.com/cake_recipe-2308-54-Coconut-Pineapple-Cake-w-White-Choc-Cream-Cheese-Icing.html

Pina Colada:

http://www.cakecentral.com/cake_recipe-1260-3-Pina-Colada-Cake-III.html

And my favorite: White Almond Sour Cream

http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake.html

Replace almond with coconut and pineapple extracts.

HTH

I know what you mean jmt1714 , but I didn't think about it until later in the evening. By then I started to panic ,but than I remembered my fellow CC members are always so helpful, so I decided to ask. By the way thank you JanH your so very helpful .

I just made a cake and filled it with crushed pineapple mixed with buttercream icing. Everyone loved it. Maybe that will be worth trying.

Found this on epicurious.com

I haven't made this, but it got good reviews and the picture looked yummy--sorry, couldn't figure out how to post their pic on here, here's the address if you want to copy it into your browser:
http://www.epicurious.com/recipes/recipe_views/views/104903

Hope this helps!


COCONUT PINEAPPLE CAKE
Gourmet, April 2001

Active time: 1 hr Start to finish: 3 hr

See how to frost a cake.

serving size

Makes 8 servings.

ingredients
For cakes
1 cup cake flour (not self-rising)
1/2 teaspoon salt
6 large eggs at room temperature
1 cup sugar
2 teaspoons vanilla
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
For pineapple filling
1 (20-oz) can crushed pineapple, including juice
2 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice

For rum syrup
2/3 cup water
1/4 cup sugar
3 tablespoons light rum

For assembly
Coconut buttercream
3 1/2 cups fresh coconut shavings (see how to crack and shave fresh coconut ) or 2 2/3 cups sweetened flaked coconut (7-oz package)
preparation
Make cakes: Preheat oven to 350°F and butter 2 (8-inch) square cake pans (2 inches deep).
Sift flour with salt into a bowl.

Heat eggs and sugar in large metal bowl set over a pot of simmering water, gently whisking constantly, until lukewarm.

Remove bowl from heat and add vanilla, then beat with an electric mixer at medium-high speed until thick and pale and tripled in volume (about 5 minutes with a standing mixer or 10 minutes with a handheld). Sift flour and salt over eggs in 2 batches, folding gently but thoroughly after each batch. Fold in melted butter until combined. Divide batter evenly between cake pans, smoothing tops.

Bake cakes in middle of oven until a tester comes out clean and cakes are golden, about 15 minutes. Cool in pans on racks 5 minutes, then invert onto racks to cool completely.

Make pineapple filling: Stir together filling ingredients in a heavy saucepan until cornstarch is dissolved. Bring to a boil, stirring constantly, then simmer, stirring, 3 minutes. Cool filling completely, stirring occasionally.

Make rum syrup: Bring water and sugar to a boil in a small heavy saucepan, stirring until sugar is dissolved. Remove from heat and stir in rum. Transfer to a small bowl and chill until ready to use.

Assemble cake: Trim edges of cakes if necessary and cut each horizontally in half with a long serrated knife to form a total of 4 thin layers. Put 1 cake layer, cut side up, on a cake plate and brush top with some rum syrup, then spread half of pineapple filling over it. Top with another cake layer and brush with syrup, then spread with about 2/3 cup buttercream. Top with a third cake layer and brush with syrup, then spread remaining pineapple over it. Top with fourth layer, cut side down, and brush with remaining syrup. Frost sides and top of cake with remaining buttercream, then coat with coconut.

Cooks' notes:

Cake layers can be made 2 days ahead and left unsplit. Keep, wrapped well in plastic wrap, at room temperature.

Pineapple filling can be prepared 3 days ahead and chilled, covered.

Rum syrup can be made 1 week ahead and chilled, covered.

Cake can be assembled 1 day ahead and chilled, covered. Bring to room temperature before serving.

Gourmet, April 2001

I have made this great recipe I got out of the Cake Mix Doctor book. It is a coconut cake with a pineapple/orange filling and is DELICIOUS. I have offered it as a new flavor and the brides are LOVING it. If you want me to e-mail it to you, let me know!

On another note...I have told people in the past that I can make something that I have never made and when they leave, I run to the computer to ask for help!!!

Hi sbcakes, if you don't mind would you please
e-mail me the recipe for your filling, it sounds wonderful. TIA

Opps, i forgot to give you my e-mail add: [email protected], thanks.

wow thanks so much you guys . I'm going to try these recipes.Canyou please e-mail me the recipe sbcakes my e-mail adress is [email protected]. Thanks again everyone

I have attached the recipe for anyone. Hopefully it won't be too blurry!
HTH!

OK, for some reason it wont allow me to attach the document. I e-mailed it to you guys instead. Good luck!

Ok this is the one that I use and it is my "specialty". everyone always oders this darn cake. Need to follow instructions though, they are very presice. This recipe will make a 12" just fine.

Cake
5 Eggs (separated)
1 Teaspoon Flavoring or 3 Tablespoons Cream of Coconut (Coco Lopez)
1 Cup Sugar
3/4 cup flour
3/4 cup Cornstarch
2 Teaspoons Baking Power

Whip Egg whites to stiff peaks, Slowly add sugar.

Sift all dry ingredients in separate bowl.

With mixer on LOW add egg yolks one at a time. With mixer still on low add dry ingredents a couple tablespoons at a time.

Bake at 325 for 30 min.


Cake will be very light! Not great for bottom of tiered cakes. You can play with the flavorings, so the possiblities are endless.


Oh for the filling:

Pineapple Filling

1 large can of crushed pineapples
2 Tablespoons Cornstarch
1 Large egg
2 or 3 Tablespoons of sugar (based on your taste)

In a double boiler add all the ingredients. Mix often until thick. Let cool, as the filling cools it will become very thick. Fill cake when cooled. YOu can change the can of pineapples for any other fruit, ie. strawberry, lemon.....

I love the filling, I use it with strawberries on chocolate cakes - GREAT!!!!!!
Coco Lopez can be found in just about any market in the ethnic section of the market. If not You can find in the liquar stores next to the pinacolada mixes. They do have other brands but I just like that one the most. Just look for CREam of Coconut it is one of the main ingredents to a pinacolada.

Hope that helps. Vic

Is this cake in the Cake Mix Doctor book? What page is it on? I can't find it.

It is on page 212 and 213...Ambrosia Cake-That's probably why you can't find it. I also add a tsp of coconut extract to the cake mix to help it taste more coconuty!

I'm looking at the Ambrosia cake. What is frozen coconut? I've never seen it. What form does it come in? Is it shredded? Can you just use regular coconut shreds?

I didn't read all the post so if I am repeating someone forgive me.

The very best coconut is Baker's canned. Very hard to find. I used it years ago then couldn't find it. While walking around my drug store waiting for a perscription I found it. I was so excited.

They only have two on the shelf at a time so everytime I go there I buy what they have. They must be wondering who's is buying up the coconut.

It is located in the frozen food aisle with the whipped toppings and cake crusts. They say that it is better to use than the dry stuff, and that it is tastier and more fresh! I didn't know what it was either until I asked the sales clerk!!!

A good, easy pineapple filling:

1 pkg. instant vanilla pudding
1 can crushed pineapple (with juice)
2 cups (or 1/2 the container) cool whip

Mix pudding mix into the can of crushed pineapple (Do not drain pineapple). Let set 5 mins. fold in cool whip and let chill for 1 hour.

I got this recipe out of a magazine. It only called for 1 cup of cool whip, but I put more--I think it would have been too strong with only 1 cup. The recipe called for a sponge cake with fresh berries on top, but this filling would work with any kind of cake.

wow, that sounds yummy!

So, I called a bunch of places today about the frozen coconut. No luck. Can i use the dry shredded stuff, maybe add a little coconut milk??

Thanks SBCAKES, can't wait to try it