HOLD ME TIGHT, CREAM CHEESE PINEAPPLE COCONUT POUND CAKE. 🥵❤️🤤
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- čas přidán 8. 03. 2024
- Today is my Mother's Birthday and even though we live in separate states, I made this cake with her in mind. This recipe was inspired by one of my Aunt Rosetta's famous 3 layer pineapple coconut cakes. In the video I completed went off imagination but I tweaked the final recipe below. I hope you enjoy!
Preheat over to 325 degrees
Cake ingredients:
 four sticks of soften salted butter,
3 cups of sugar
1 8 ounce packages of cream cheese
1/4 cup of vegetable oil
6 room temperature eggs
1 tablespoon of vanilla
3 tablespoons of fresh lemon juice
1 20 ounce can of crushed pineapple drained
(be sure to preserve the liquid)
3 cups of well sifted all purpose flour or cake flour
2 teaspoons of baking powder
1 1/2 cup of sweetened shredded coconut
For the glaze:
1 8oz package of cream cheese
1 1/2 cup of powdered sugar
2-3 tablespoons of the preserved pineapple juice
1 tablespoon of fresh lemon juice
1/2 teaspoon of vanilla
Optional- if glaze needs to be thinned out, add as much milk as needed, start with 1 tablespoons at a time
Instructions:

Whisk 4 sticks of softened butter for 2-3 minutes in mixing bowl. Slowly add in 3 cups of sugar and mix an additional 2 minutes. Once that is complete, you're going to add in the full package of soften cream cheese. Make sure that it is soft because you don't want chunks in the batter.
From there you're going to continue to let your batter whisk for another 5 to 7 minutes until it is nice and fluffy. Add in 1/4 cup of vegetable oil until combined. Make sure you crack your eggs into a separate bowl before you try to add them into your batter. You are going to continue to keep your batter mixing on the low speed and you're gonna add your eggs one at a time. 
From there you're going to start adding in your flavorings we're gonna go in with 1 teaspoon of vanilla and 2 tablespoons of fresh lemon juice. Next add in your drained crushed pineapple and mix until combined.
Before you add your flour, make sure that you sift the flour and the baking powder and a separate bowl and you are going to add them into thirds in your batter. Set your mixer on the lowest speed and you are going to continue to mix after each addition just until combined.
Once all of the flour is added , you're going to turn your mixer up to the second to lowest speed and let it continue to mix for 30 seconds, but do not over mix. Next fold in 1 cup of sweetened coconut into your batter and set aside.
After that you are going to prepare your baking pan of choice and you're going to bake in the oven for one hour and 20 minutes or 1 hour and 30 minutes until the cake testing tool is crumb dry not completely dry.
Once your cake is done you are going to let it cool for 10 minutes before you attempt to flip it out of your pan. Once the cake is released, you want to let it cool for about two hours or overnight and then you're going to frost it and enjoy.
I was just thinking about making a cake like this! Thanks for sharing!
Looks amazing & love the title!!!
Thank you!!
Hey Kenessa, I'm definitely going to try this recipe. Can't wait.
@@rosettalyon7769 let me know what you think!
I think this the first time I haven’t seen milk added in the batter. Do you still add oil in your batter if you wasn’t adding the coconut flakes in it?
Hi, I have actually never added milk to any pound cake I've made. I use oil if I'm adding a drying ingredient to lock in moisture. So to answer your question, no I wouldn't add oil if I wasn't adding the coconut. However, the oil helps ensure moisture in the event of over mixing so it wouldn't hurt to add it either way.
Thank you 🙏🏽
Thank you so much for this recipe I used this for make my sister a birthday cake minus the coconut and she loved it!👍🏽 please post more cake recipes videos thank you 🙏🏽
@@kw5443 That's fantastic! Thank so much for letting me know! I was just telling my friend I was thinking about doing a Carmel pound cake yesterday and this is confirmation! I appreciate you taking the time to give feedback! ❤️