How To make Coconut Pineapple Cake(Corrected)
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 extract
1 tsp Almond extract
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 extract
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 extract
CAKE: Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix 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 next 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 except vanilla in top of a large double boiler. Beat at low speed of an electric mixer 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
How To make Coconut Pineapple Cake(Corrected)'s Videos
500 സബ്സ്ക്രൈബേർസ് സ്പെഷ്യൽ പൈനാപ്പിൾ കേക്ക് pineapple filled cake
Episode 67
Pineapple 1 cup
Coconut 1/2 cup
Sugar 5 tablespoon + 1/2 cup
All purpose flour 1 cup
Egg 3
Milk powder 2 table spoon
Baking powder 1 teaspoon
Salt 1 pinch
Vanila extract 1 teaspoon
Badam (optional)
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Pineapple Poke Cake
1 (18 1/4 ounce) box yellow cake mix
1/3 cup oil
3 eggs
1 1/4 cups water (consider using the drained pineapple juice, then add water to equal 1-1/4 cups)
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese, softened
1 (3 3/4 ounce) package instant vanilla pudding
1 1/2 cups cold milk
2 cups non-dairy whipped topping
grated coconut (to garnish)
chopped nuts (to garnish)
Prepare cake according to package directions using oil, eggs and water.
Bake in greased and floured 9X13 pan.
When cool, punch holes in cake with handle of wooden spoon.
Pour pineapple over top of cake.
Combine cream cheese, pudding and milk; beat until smooth and thick enough to spread.
Spread over top of cake.
Top with whipped topping, coconut and nuts.
Refrigerate until ready to serve.
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Pineapple Pound Cake from Scratch - Old Fashioned Southern Cooks
Pineapple Pound Cake from Scratch - Old Fashioned Southern Cooks - Free Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Pineapple Pound Cake recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
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Pineapple Pound Cake (New Recipe is not in our Cookbooks)
AN EXTRA-LARGE TUBE PAN REQUIRED
1 CUP SHORTENING
3/4 CUP SALTED BUTTER (ROOM TEMPERATURE)
3 CUPS GRANULATED SUGAR
9 RAW EGGS
3 CUPS ALL-PURPOSE FLOUR
2 TSP. BAKING POWDER
1 TSP. SALT
2 TSP. VANILLA FLAVORING
20 OZ. CAN CRUSHED PINEAPPLE
1/2CUP BROWN SUGAR
Preheat the oven to 350 degrees.
Pour half of the can of pineapple into a separate bowl. Using amixer,mix shortening, butter until creamy. Add sugar and beat until fluffy.Now add eggs one at a time. Add baking powder & salt. Add flour 1/2 cup at a time. Add flavorings.Mix on medium low speed for 2 minutes tops. Mix in ½ can of pineapple. Spread ¼ stick of room temperature butter in bottom of tube pan (not a two part pan, should be solid) Spray pan with cooking spray well including inside flute. Add brown sugar around bottom. Partially drain the remaining pineapple and add to bottom of pan evenly. Press down flat. Fill pan ¾ full with cake batter. Bake for 30minutes at 350 degrees. Now turn the oven down to
325 degrees and bake for 35-40 more minutes.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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Easy Pineapple Cake using about 5 ingredients
Hey y'all! Here's a quick little video on this easy pineapple cake that I made for my daughter. I think you'll like it and finds way to -tize it your way. Enjoy????
Here's what you'll need:
1box Butter cake
1.5 sticks of butter
1cup chunk/diced pineapple drained
3eggs
3/4c pineapple juice for cake
3/4c pineapple juice for glaze
1.5c powdered sugar
For detailed instructions and directions on how I make this dish, please watch the video; and don't forget to give me a Like????
Video recorded, edited, downloaded and uploaded by me using my Samsung Galaxy S10+ and the FilmMaker app
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S2 EP 2. PINEAPPLE CAKE l THAT'S COOKED
Produced By: Ramen Noodle Films
Shot By: Orit Novak & Rebecca Gauci
Edited By: Orit Novak
Ingredients:
200g butter + 40g
4 eggs
200g almond flour
50g tapioca starch
70 desiccated coconut
200g caster sugar + 160g
1 tsp baking powder
1 shot (30 ml) rum
600g pineapple cut 1/2 centimetre disc
To serve:
zest of one lime
yoghurt
Aleppo chilli
Preheat the oven to 175C. Put a 24cm non-stick pan (with an oven proof handle) on a medium heat and add 160g of sugar. Cook the caramel for 8-10 minutes. When the caramel becomes a dark amber colour, add the 40g of butter and the shot of tequila and mix until everything is emulsified.
Carefully put the pineapple into the pan carefully overlapping each piece. Cook in the caramel on a low heat for 10 minutes or just until the pineapple starts to wilt and the juices are released.
In a microwave safe bowl or small pan melt 200g of butter. Add to a large bowl and add the remaining sugar and eggs. Using a whisk combine the ingredients until the sugar is dissolved. Add the almond meal, coconut and baking powder to the bowl. Combine until thoroughly mixed.
Add the cake batter to the pan covering all the pineapple. Place on the bottom shelf of the oven and cook for 50 minutes. Once a knife or skewer comes out clean pull it out of the oven and let it cool for 15 minutes. Using all your courage, flip the cake out onto a large plate or board. Zest the lime over the cake and serve with yogurt and a sprinkling of Aleppo chilli
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70's Coconut Mounds Cake Recipe - Church Cookbook Recipes
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
#collardvalleycooks #southernrecipes #southerncookingtutorials
Purchase Collard Valley Cooks Cookbooks:
We have over 700 Printable recipes on our website. Use our search bar on the home page of our website or find them here under food categories:
Subscribe to Collard Valley Cooks:
See our Latest Video Tutorials:
See our Most Watched Video Tutorials:
Shop Tammy’s Amazon Favorites:
Like us on Facebook:
Check out our website:
Shop our Kitchen Best Sellers:
We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
White Lily Sponsor:
Swaggerty Sausage Sponsor:
MUSIC Credit: Tony Adams Tony's email contact: tathedj1@gmail.com
#collardvalleycooksrecipes
#cookinglikemamadid
#countrycooking
#downhomecooking
#mama’ssouthernrecipes
#simpleingredientcooking
#easyrecipes
#churchcookbookrecipes
#simpleingredientrecipes
#southernrecipes
#grannygreenbeans
#potato soup
#southerncasseroles
#biscuittutorials
#oldfashioned
#southernsides
#southernsuppers
#simpleingredientrecipes
#mama’srecipes
#mostlovedrecipes
#fromscratch
#homemade
#southernbaking
#cakerecipes
#southernstyle
#southerntraditions
#comfortfood