Read the Beforeitsnews.com story here. Advertise at Before It's News here.

By The Wednesday Baker by Andi W.
Contributor profile | More stories

Story Views
Now:
Last hour:
Last 24 hours:
Total:

Coconut Pineapple Cake

Wednesday, May 23, 2012 1:15

% of readers think this story is Fact. Add your two cents.

This cake is so good, I mean so good. I love coconut anyways, but its really so good. It’s finger lickin good. It lick the plate clean so good. Serve it cold, its fresh, moist and so yummy. It’s easy to make, but do the real whipped cream, you could cheat and use Cool Whip but I suggest the real cream. How about your next gathering, you can make this cake and bring it to the party. Serve it cold and slice it directly from the pan it was baked in. You will not be disappointed and neither will all the guests. Here is the recipe for this wonderful coconut pineapple cake that I found on jaseys crazy daisy blog. I hope you try this soon, let me know all about the cake and occassion………..happy baking my friends……………..Andi

PRINT RECIPE

read the directions so you don’t make any mistakes

1 box cake mix white, yellow, your choice (used Pillsbury Moist supreme with pudding in the mix white cake mix)

3 eggs

1 (14 ounce can) of coconut MILK ( NOT CREAM OF COCONUT)

1/2 cup flaked coconut

regular milk (enough to make a total 1 1/2 cups to the reserved pineapple juice

1 (8 ounce) can of crushed pineapple, well drained and keep the juice for the glaze ( I drained the pineapple in a pyrex large measuring cup)

Whipping cream or heavy cream

coconut for the topping of finished cake

1/3 cup sugar

1 tsp vanilla

In a large mixing bowl combine the cake mx, eggs and the coconut milk and using your mixer on low speed for 30 seconds. Then increase to medium speed and mix for a couple more minutes. Hand mix in the drained crushed pineapple and the coconut. Pour the batter into the prepared pan and bake your cake in a 9×13 inch greased and prepared pan. Bake according to the box directions.

Cool for about 15 minutes, and do not over bake your cake. Using the handle of a wooden spoon make several holes on the top of the cake. My holes were pretty close together.

Glaze:

While the cake is cooling, prepare the glaze. Add enough milk to the drained pineapple juice to make a total of 1 1/2 cups. Pour this into a small saucepan and add 1/2 cup sugar and 1/2 cup coconut flakes. Bring this to a boil, and then reduce the heat to medium. Using your whisk continue to whisk your mixture and simmer for about 1 minute. You are going to carefully pour this liquid over the top of the cooled cake. Hoping that the liquid will go into the poked holes. Spread the mixture over the top of the cake with a spoon. Evenly spacing the shredded coconut.

Icing:

1 pint of heavy whipping cream, 1/3 cup sugar, 1/2 tsp of vanilla or more to taste. In a medium size bowl combine the above and mix with your electric mixer to desired consistency. Frost the top and sprinkle with lots of coconut.

Thank you for your visits, I appreciate your time with me I read them all makes me happy

Read more at The Wednesday Baker

Source:

Before It’s News® is a community of individuals who report on what’s going on around them, from all around the world.

Anyone can join.
Anyone can contribute.
Anyone can become informed about their world.

"United We Stand" Click Here To Create Your Personal Citizen Journalist Account Today, Be Sure To Invite Your Friends.

Before It’s News® is a community of individuals who report on what’s going on around them, from all around the world. Anyone can join. Anyone can contribute. Anyone can become informed about their world. "United We Stand" Click Here To Create Your Personal Citizen Journalist Account Today, Be Sure To Invite Your Friends.

LION'S MANE PRODUCT

Try Our Lion’s Mane WHOLE MIND Nootropic Blend 60 Capsules

Mushrooms are having a moment. One fabulous fungus in particular, lion’s mane, may help improve memory, depression and anxiety symptoms. They are also an excellent source of nutrients that show promise as a therapy for dementia, and other neurodegenerative diseases. If you’re living with anxiety or depression, you may be curious about all the therapy options out there — including the natural ones.Our Lion’s Mane WHOLE MIND Nootropic Blend has been formulated to utilize the potency of Lion’s mane but also include the benefits of four other Highly Beneficial Mushrooms. Synergistically, they work together to Build your health through improving cognitive function and immunity regardless of your age. Our Nootropic not only improves your Cognitive Function and Activates your Immune System, but it benefits growth of Essential Gut Flora, further enhancing your Vitality.

Our Formula includes: Lion’s Mane Mushrooms which Increase Brain Power through nerve growth, lessen anxiety, reduce depression, and improve concentration. Its an excellent adaptogen, promotes sleep and improves immunity. Shiitake Mushrooms which Fight cancer cells and infectious disease, boost the immune system, promotes brain function, and serves as a source of B vitamins. Maitake Mushrooms which regulate blood sugar levels of diabetics, reduce hypertension and boosts the immune system. Reishi Mushrooms which Fight inflammation, liver disease, fatigue, tumor growth and cancer. They Improve skin disorders and soothes digestive problems, stomach ulcers and leaky gut syndrome. Chaga Mushrooms which have anti-aging effects, boost immune function, improve stamina and athletic performance, even act as a natural aphrodisiac, fighting diabetes and improving liver function. Try Our Lion’s Mane WHOLE MIND Nootropic Blend 60 Capsules Today. Be 100% Satisfied or Receive a Full Money Back Guarantee. Order Yours Today by Following This Link.

Comments

Visits:	1,708,893,361
Stories:	8,451,476