Pineapple Coconut Cake

Name: Pineapple Coconut Cake
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 12
Cuisine: Global
Ingredients: 3 teaspoons baking powder; 57 grams butter, melted; 567 grams can crushed pineapple; 425 grams flaked coconut, divided; 2 teaspoons coconut extract; 180 grams confectioners sugar, divided; 454 grams packages each) cream cheese, softened; 5 eggs, separated; 188 grams all-purpose flour; 952 milliliters heavy whipping cream; 250 grams sugar, divided; 1 teaspoon vanilla extract

Pineapple Coconut Cake takes around 1 hour and 5 minutes from beginning to end. One serving contains 923 calories, 11g of protein, and 70g of fat. For $1.61 per serving, you get a dessert that serves 12. It can be enjoyed any time, but it is especially good for Mother's Day. Head to the store and pick up cream cheese, sugar, flour, and a few other things to make it today.

Instructions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.

Ingredients you will need

Egg Whites

Equipment you will use

Bowl

Drain pineapple, reserving 1 cup juice; set aside.

Ingredients you will need

Pineapple

Juice

Preheat oven to 350°. 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.

Ingredients you will need

Baking Powder

Egg Yolk

Butter

All Purpose Flour

Juice

Lemon

Sugar

Equipment you will use

Bowl

Oven

Add dry ingredients; beat until well blended.

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.

Ingredients you will need

Egg Whites

Sugar

Transfer to two greased and floured 9-in. round baking pans.

Equipment you will use

Baking Pan

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.

Equipment you will use

Oven

In a large bowl, beat cream until it begins to thicken.

Ingredients you will need

Cream

Equipment you will use

Bowl

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.

Ingredients you will need

Powdered Sugar

Whipped Cream

Cream Cheese

Pineapple

Coconut

Equipment you will use

Bowl

Cut each cake horizontally into two layers.

Place bottom layer on a serving plate; drizzle with 2 tablespoons reserved juice.

Ingredients you will need

Juice

Spread with 2 cups mousse. Repeat layers twice. Top with remaining cake layer and drizzle with remaining juice.

Ingredients you will need

Spread

Juice

Spread remaining mousse over top and sides of cake. Press remaining coconut onto top and sides. Refrigerate at least 1 hour before serving.

Ingredients you will need

Coconut

Spread

Equipment

Bowl

Oven

Baking Pan

Ingredients

Servings:

3teaspoons

baking powder 57grams

butter, melted 567grams

can crushed pineapple 425grams

flaked coconut, divided 2teaspoons

coconut extract 180grams

confectioners' sugar, divided 454grams

packages each) cream cheese, softened 5

eggs, separated 188grams

all-purpose flour 952milliliters

heavy whipping cream 250grams

sugar, divided 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Coconut Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Faire La Fete Cremant de Limoux with a 4.7 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

Faire La Fete Cremant de Limoux

Light golden in color with vibrant aromas and flavors of baked apple, white cherry and lemon meringue. From gourmet caviar and oysters to popcorn, Faire la Fête is a versatile wine that pairs well with a range of dishes and cuisines. Try with an Asian pear salad, spicy tuna rolls, or pork chops and applesauce.Blend: 70% Chardonnay, 20% Chenin Blanc, 10% Pinot Noir