KEY LIME POUND CAKE RECIPE FROM SCRATCH RECIPES

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PINEAPPLE CAKE {WITH CAKE MIX} - CAKEWHIZ



Pineapple Cake {With Cake Mix} - CakeWhiz image

Quick and easy pineapple cake recipe with cake mix, homemade with simple ingredients. Topped off with whipped cream, coconut. Soft, moist, fresh, tropical!

Provided by Abeer

Categories     Dessert

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 12

Number Of Ingredients 6

4 Eggs (Large)
1/3 cup Oil
1 can Crushed pineapples (20 oz. can, Unsweetened)
1 box Yellow cake mix
2-3 cups Whipped cream (Or Cool Whip)
1/4 cup Shredded coconut (For sprinkling on top of the cake)

Steps:

  • In a large mixing bowl, add eggs, oil, crushed pineapples and mix until smooth.
  • Add cake mix and mix until just combined. 
  • Pour batter in a greased and floured rectangle cake pan (Dimensions: 9x13) and spread it evenly with a spatula.
  • Bake at 350 degrees for 30-40 minutes or until an inserted toothpick in the center comes out clean.
  • Allow the cake to cool down completely.
  • Then, spread whipped cream on top. 
  • Sprinkle coconut. 
  • Slice and enjoy!

Nutrition Facts : Calories 269 kcal, CarbohydrateContent 37 g, ProteinContent 3 g, FatContent 11 g, SaturatedFatContent 3 g, CholesterolContent 62 mg, SodiumContent 340 mg, SugarContent 20 g, ServingSize 1 serving

COCONUT CUPCAKES RECIPE | INA GARTEN | FOOD NETWORK



Coconut Cupcakes Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     dessert

Total Time 2 hours 5 minutes

Prep Time 1 hours 0 minutes

Cook Time 35 minutes

Yield 18 to 20 cupcakes

Number Of Ingredients 16

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Steps:

  • Preheat the oven to 325 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
  • In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
  • Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
  • Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
  • Frost the cupcakes and sprinkle with the remaining coconut.

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