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Full Online Book HomeLearning KitchenFruit - Pineapple Nanna's Famous Coconut Pineapple Cake
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Fruit - Pineapple Nanna's Famous Coconut Pineapple Cake Post by :richbiz45 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :653

Click below to download : Fruit - Pineapple Nanna's Famous Coconut Pineapple Cake (Format : PDF)

Fruit - Pineapple Nanna's Famous Coconut Pineapple Cake

1 (15 1/2 oz) can crushed pineapple, drained, juice reserved
1 1/2 cups softened butter
3 cups sugar
5 large eggs
1/2 cup lemon lime soda (7 up works best. It appears to have the specific level of carbonation that makes the layers rise better.)
1/2 cup reserved pineapple juice
3 cups sifted cake flour
1 tsp lemon extract
1 tsp vanilla extract

Pineapple Filling:
2 cups sugar
1/4 cup cornstarch
1 cup reserved crushed pineapple
1 cup water

1/2 cup butter, softened
1 (3 oz pkg) cream cheese, softened
1 (16 oz. Pkg) powdered sugar, sifted
1 tsp vanilla extract
3 to 4 Tablespoons reserved pineapple juice

1 (6 oz) pkg coconut

Grease and flour 3 (9 inch) cake pans. Drain pineapple and reserve juice.

Beat butter until creamy and fluffy. Gradually add sugar and beat well. Add eggs one at a time beating well after each addition. Combine juice and soda and gradually add liquid and flour to batter mixture starting and ending with flour mixture. Beat at low speed until well blended. Stir in flavorings and divide among the three cake pans equally. Bake at 350 for 25 to 30 minutes until toothpick inserted in comes out clean. Remove from pans and cool completely on wire racks.

In the meantime make the filling. Stir together sugar and cornstarch in saucepan and add pineapple and water and mix well. Cook over med. heat until thick. It will take about 15 minutes. It must be thick. Stir occasionally. Cool.

Frosting: Beat butter and cream cheese at med. speed with mixer until blended. Gradually add powdered sugar, vanilla and enough juice to a good spreading consistency.

Assemble: Spread 3/4 cup filling on the top of a cake layer and top with another cake layer. Top that layer with another 1/3 cup filling and top with third layer and repeat with last of filling on top. Frost the sides of the cake and pipe border of frosting on top of cake to conceal the edges. Pat coconut on sides and sprinkle along border. Garnish with a sprig of mint.

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Fruit - Pineapple No Bake Pineapple Whipped Cream Cake Fruit - Pineapple No Bake Pineapple Whipped Cream Cake

Fruit - Pineapple No Bake Pineapple Whipped Cream Cake
3 pkg. unfilled ladyfingers (12 per pkg. gives you 24 halves) 1 pint heavy cream 1 (8 oz.) pkg. cream cheese, softened 1 (3 oz.) pkg. cream cheese, softened 1/4 cup sugar 1 (20 oz.) can pineapple pie filling (or the flavor of your choice) Separate ladyfingers into single layers. Line the sides and bottom of a 9- or 10-inch springform pan. Press them in firmly. Set the pan aside. Whip the cream stiff. For best results, chill your mixing bowl and beaters for about 10 minutes. In another bowl beat together the sugar and cream cheese. Fold the cream cheese

Fruit - Pineapple -  Macadamia Pineapple Tart Fruit - Pineapple - Macadamia Pineapple Tart

Fruit - Pineapple -  Macadamia Pineapple Tart
Cookie Tart Pastry (below) 3/4 cup coarsely chopped macadamia nuts 3/4 cup coarsely chopped candied pineapple 1/2 cup sugar 1/3 cup margarine or butter, melted 3/4 cup corn syrup 1/4 cup coffee liqueur, if desired 1/4 tsp. salt 3 eggs Whipped cream, if desired Heat oven to 400° F. Make Cookie Tart Pastry. Reduce oven temperature to 375° F. Sprinkle nuts and pineapple evenly over warm pastry. Beat remaining ingredients except whipped cream with spoon until smooth. Pour over nuts and pineapple. Bake about 30 minutes or until set. Serve warm or cool with whipped cream. Cookie Tart Pastry: 1-1/2 cups