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Friend wants a pineapple coconut cake

post #1 of 25
7/1/10 at 9:16am
Thread Starter 
Does anyone have a good recipe? I sure don't.
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post #2 of 25
7/1/10 at 9:34am
well, the easiest thing I can think of is take a yellow cake mix, swap out all the water for pineapple juice, add instant coconut pudding mix (or pina colada jello mix) and then fold in pineapple (crushed?) and coconut into the batter........sounds good to me!!
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post #3 of 25
7/1/10 at 9:39am
the pineapple coconut cake that i am familiar with growing up is a yellow cake with cooked pineapple filling.. the icing is either cream cheese or meringue (think 7 min icing) with coconut in it.. also like the cooked filling with added coconut in it to ice the cake..

of course all of these are homestyle or what I call dessert cakes
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post #4 of 25
7/1/10 at 9:41am
Thread Starter 
Holy Moly Tina that sounds really good!

By the way, how did you get your writing so perfect on your crayon cake?
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post #5 of 25
7/1/10 at 9:53am
I googled pina colada cake recipes when I was going for that flavor and found some good ones. Essentially they were cake mix based but it turned out quite nice in the end product. This is a scratch cake version:
http://cakecentral.com/recipes/2193/pina-colada-cake-with-pineapple-filling-and-rum-frosting

And this is a cake mix based version:
http://cakecentral.com/recipes/5803/pina-colada-cake-4

Happy Caking!
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post #6 of 25
7/1/10 at 9:59am
Thread Starter 
All these sound so good. I'm going into a diabetic coma just reading them and I'm NOT even diabetic.

Thank you everyone.
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post #7 of 25
7/1/10 at 10:03am
I have done it with WASC and subbed coconut milk and cocunut rum for some of the liquid..I also added shredded coconut and canned pineapple (minus the juice) into the batter.
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post #8 of 25
7/1/10 at 10:05am
Quote:
Originally Posted by Echooo3

Holy Moly Tina that sounds really good!

By the way, how did you get your writing so perfect on your crayon cake?



wow thanks!! I wasn't even aware it WAS perfect LOL. Seriously though, I hate writing on cakes...I naturally have decent handwriting and dabbled with caligraphy as a teen (which helps me immensely) but all of my writing is just done freehand!

I do use a laser level so that my writing is at least on a straight line and not slanted (like all my older cakes lol) i paid $2.74 WITH shipping on ebay for it and LOVE It! I also used it to put ribbon around the center of a wedding cake, no fuss , no muss...set up the level and then held the ribbon at the level line and spun the cake and it put the ribbon precisely in the middle all the way around! Worked like a charm! I can NOT write straight to save my life!
LL
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post #9 of 25
7/1/10 at 10:10am
I have done the recipe like KHalstead mentioned (substituting water/milk for pineapple juice )
And to my BC I add LorAnns Oil Coconut falvor . As far as the filling I add a little of shredded cocunut. Its very yummy.
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post #10 of 25
7/1/10 at 12:50pm
DH makes both a coconut and pineapple cake mix, so you can always look for those.

That is one of my favorite flavor combinations. icon_smile.gif When I do it I will either do a coconut cake with pineapple filling and usually coconut flavored buttercream or a pineapple cake with coconut filling (usually buttercream with some coconut mixed in) and some coconut buttercream.

This is the pineapple filling I have used...

Pineapple Filling

3 Tablespoon all purpose flour
½ cup sugar
2 Tablespoon butter or margarine
20 oz crushed pineapple undrained


Combine flour and sugar in a small saucepan, add pineapple and butter. Cook over medium heat, stirring constantly, until thicken. Cool.

Yield: 2 2/3 cups
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post #11 of 25
7/3/10 at 5:16pm
I'm making a stacked gift box cake for my mom's birthday. I need 4 8x2 cakes stacked. How much does one recipe make and should I make double?
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post #12 of 25
7/3/10 at 5:19pm
Cake-angel... I was planning to try your second recipe you posted so that was what I was asking my previous question about. And how far ahead can I make the cake? Can it be freezed? The party is a Saturday and I'll have Wednesday to bake or late Friday. I was hoping to decorate it w/fondant on Friday and will not have time to bake Friday afternoon. What do you think?
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post #13 of 25
7/3/10 at 5:36pm
If you want the coconut flavor without with texture that so many people seem to hate, Coco Lopez is fantastic. It's by the margarita mixes and such.
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post #14 of 25
7/4/10 at 3:29pm
ooh, I'm glad I came accross this post. I've been looking for a pinapple coconut cake for ages.
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post #15 of 25
7/4/10 at 3:50pm
Quote:
Originally Posted by irenemurray

Cake-angel... I was planning to try your second recipe you posted so that was what I was asking my previous question about. And how far ahead can I make the cake? Can it be freezed? The party is a Saturday and I'll have Wednesday to bake or late Friday. I was hoping to decorate it w/fondant on Friday and will not have time to bake Friday afternoon. What do you think?



Hi Irenemurray,
If I remember correctly it makes about the same as a box mix yields - it is denser. I used it in the Wilton Ball Pan to make the silver christmas ball cake. I made a single recipe and I didn't end up with leftovers. It froze well as I had to travel with it and assemble and decorate when I got there so I froze it before I left so it would travel better. It is a very moist cake but tastes fabulous. Even if you bake it on Wednesday - if you wrap it really well you shouldn't have to freeze if you do not want to.
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