Pineapple-Coconut Layer Cake

From EatingWell: January/February 2008, July/August 2012

In this stunning dessert, two layers of coconut-flavored cake are filled with sweet pineapple curd and topped with creamy coconut frosting, chunks of fresh pineapple and toasted coconut.

READER'S COMMENT:

"made this with a few variations to save on time, I used a boxed white cake mix using the egg white version and applesauce instead of oil. Also I didn't have coconut rum so I used pineapple. I also poured a couple tablespoons of cream of...

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7 Reviews for Pineapple-Coconut Layer Cake

07/30/2012

Anonymous

Recommends this recipe

Dinner party Finale

Lots of oohs & ahhs when I brought this out at my last dinner party, so yes, it looks yummy. There were 2nd helpings & requests to take a piece home, so yes, it's quite yummy. Beating the egg whites separately is a neat little trick; it keeps the layers light'n'fluffy.
Variations & tips: I added 2 teaspoons each of extract & coconut rum to the cake. To the frosting I added 2 teaspoons extract & 1 teaspoon coconut rum.
Remember to remove coconut to a bowl after toasting or coconut will continue to brown if left in skillet.
I used fat-free cream cheese instead of reduced-fat.
*If you want to pipe your icing instead of spread with a spatula, you'll need to about double frosting ingredients.

Pros: PROs: Blows the old upside-down to smithereens

Comments

07/28/2012

Anonymous

Recommends this recipe

Dinner party finale

Lots of oohs & ahhs when I brought this out at my last dinner party, so yes, it looks yummy. There were 2nd helpings & requests to take a piece home, so yes, it's quite yummy. Beating the egg whites separately is a neat little trick; it keeps the layers light'n'fluffy.
Variations & tips: I added 2 teaspoons each of extract & coconut rum to the cake. To the frosting I added 2 teaspoons extract & 1 teaspoon coconut rum.
Remember to remove coconut to a bowl after toasting or coconut will continue to brown if left in skillet.
I used fat-free cream cheese instead of reduced-fat.
If you want to pipe your frosting instead of spread with a spatula, you'll need to about double frosting ingredients.

Pros: Pro: Blows the ole pineapple upside-down cake to smithereens

Comments

03/20/2012

Anonymous

Recommends this recipe

Question serving size

12 would be more realistic, but would change the calories/serving to more like 425.

Pros: Sounds wonderful, and I intend to try it...

Comments

03/20/2012

Anonymous

Recommends this recipe

Question serving size?

but would make the calories/servings more like 425.

Pros: This sounds wonderful... and I fully intend to try it.... but in the interest of full disclosure...

Comments

03/16/2010

Anonymous

made this with a few variations to save on time, I used a boxed white cake mix using the egg white version and applesauce instead of oil. Also I didn't have coconut rum so I used pineapple. I also poured a couple tablespoons of cream of coconut on the cooked caked ( I know its bad, so I didn't use much) And since it seems to be a lighter/summer-y dessert, I used light cool whip with some coconut extract, sprinkled with shredded coconut for the icing/garnish instead of heavier cream cheese. Brought it to work and it was gone immediately! Oh yea and I put some of the pineapple tidbits in the curd itself!

Comments