Menu Enter a recipe name, ingredient, keyword...

Pineapple Coconut Cake


Google Ads
Rate this recipe 5/5 (1 Votes)


  • Mousse:
  • 5 eggs, separated
  • 1 can (20oz) crushed pineapple
  • 1 1/2 c. flour
  • 2 1/2 tsp baking powder
  • 1 1/4 c. sugar, divided
  • 1/4 c. butter, melted
  • 2 tsp coconut extract
  • 1 tsp vanilla
  • 4 c. heavy whipping cream
  • 1 1/2 c. icing sugar
  • 2 pkgs (8oz each) cream cheese
  • 5 c. flaked coconut



Step 1

Place egg whites in bowl and let stand at room temp for 30 min. Drain pineapple, reserve 1 c. juice.

Combine flour, baking powder. In bowl beat egg yolks until thickened. Gradually add 1 cup sugar, beating until
thick and lemon colored. Beat in butter, extracts and 1/2 cup juice. Add dry ingredients, until blended.

Beat egg whites until peaks form. Gradually add remaining sugar, 1 tbsp at a time. Fold into batter.

Bake in 2 - 9'' greased round pans at 350 for 20 minutes.

In large bowl beat cream cheese until smooth. Add 1 cup icing sugar, beat. Add pineapple and remaining sugar until well blended. Add 2 cups coconut. Fold in whipping cream. Refrigerate for 1 hour.

Cut cakes in halves. Drizzle with 2 tbsp reserved juice, spread with mouses, layer. Top cake with coconut.

You'll also love

Review this recipe

Apple Crisp-Passover Carla Hall's Ten Gallon Apple Pie