toasted coconut pineapple cake

Please read the recipe carefully before making. The cake was very soft and tasty. Pineapple cake is my all time favorite and makes this cake occasionally. I have indicated amounts of ingredients in cups, ounces and grams. Keep chilled until ready to use, thaw before serving. About 5-7 minutes. In this Toasted Coconut Pineapple Cake, homemade coconut cake gets layered with a sweet pineapple filling. Yum! Add and fold in ¾ Cup of Frosting to the whipped cream. The more I am driving around to lessons and tennis clubs and the pool it leaves not as much time for my blog as I would like. Which means, summer is finally bearable. Cut into giant slices, top with more pineapple if you want (of course you do), and shove big forkfuls of cake and cream straight into your mouth, without pausing. Add more pineapple pieces to the top if you like, then chill the cake for about 2 hours, till the cream has set and the cake feels firm. If so, cover with aluminium foil and continue to bake for about 10 mins till a toothpick poked in the center comes out clean. 4. Your email address will not be published. Thank you. The cream is light, airy, and rounds all of the flavours off perfectly! 8. Make sure the cream you use is chilled at least 24 hours and that the bowl and beaters are chilled for 30 minutes before you begin, especially in a warm kitchen. Sift flour, salt, and baking powder 3 times and set aside. I find it at liquor stores. I will try to get back to you in a timely manner. Top with the second layer of cake and frost the top and sides of cake. I have a few recipes for shortcakes on, #recipeoftheday A few years ago, my Mom introduced, The fifth and final recipe in my e-book, Five Time, The fourth recipe in my e-book, Five Times Chocola, The third recipe in my e-book, Five Times Chocolat, The second recipe in my e-book, Five Times Chocola, Thank you so much for all the encouragement and lo, I made an e-book! For the Custard: Combine sugar, flour, coconut milk and salt in a saucepan set over medium heat. I made this cake with 8″ round 3″high pans. Stupendous toasted coconut pineapple pound cake is a definite crowd-pleaser which is simple yet amazing. The cakes can also be made ahead of time, wrapped in plastic wrap then foil before fully cooling then frozen. 2 3/4 C all-purpose flour(12 ounces)(330g), 2 sticks butter, room temperature ( 1 Cup)(8 ounces) (226 g), 1 3/4 C granulated sugar (12.25 ounces) (347g), 6 egg whites (from large eggs, at room temperature), *optional: 2/3 C unsweetened toasted coconut flakes, 1 C coconut milk ( canned, not carton or sweetened)(8 ounces), 3 egg yolks (from large eggs, at room temperature), 1 1/4 C granulated sugar (8.75 ounce) (248G), 4 sticks butter, cool room temperature (2 cups)(16 oz)(452g), 2-4 Tbsp C Toasted coconut syrup** OR sweetened coconut cream ( the kind used for Piña Coladas, found at a liquor store). ( If using the coconut flakes as stated in the step above, only cream the remaining cup of sugar with the butter then add in the coconut sugar once it is light and fluffy then cream for another 2 minutes with the coconut sugar). 7. Fresh pineapple is totally fine too though. How to serve pineapple coconut cake. You can substitute this with your favorite jam ( raspberry is amazing with coconut) or curd ( lemon or pineapple yum!) Gently sprinkle and press the toasted coconut into the frosting. A moist two layer coconut cake with a toasted coconut in the cake and buttercream, a rich coconut custard filling and toasted coconut chips. Chill the cake for 20 minutes. Beautiful photography as always. IF you are to make any substitutions with anything ( gluten free flours, egg or dairy free) please do so at your own risk. Stir until sugar is dissolved and mixture is steaming, 2-3 minutes. This helps keep the cake from sticking to the pans. Grease and flour 3 9 inch cake pans and set aside. Set aside. Hello! Just in time for fall. Stir until sugar is dissolved and mixture is steaming, 2-3 minutes. You can always use sweetened coconut cream to flavor your buttercream. And then when I actually got down to baking, I totally forgot anyway, so just got more enthusiastic with the pieces on top Don’t stuff too much pineapple into the center of the cake, because cutting it becomes really hard, the cake layers will have trouble not sliding around. For the cake: Preheat the oven to 350 degrees F. Butter two 8-inch cake pans, then fit each with a parchment round. You may also recall back a few years ago I made an angel food pineapple cake that was pretty good but that cake is a hit or miss with angel food. Toasted Coconut Layer Cake. With their coach and with me. Strain into a bowl or bottle with a lid. or leave out all together, For the frosting – I am ALL about Swiss Meringue. Spread the remaining pineapple cream mixture on the top half of the cake, then cover the sides with the reserved whipped cream from earlier. Wet Ingredients: Combine ¾ cup pineapple juice and ¾ cup buttermilk into a small pitcher or bowl. Crumb coat the cake with buttercream - a thin layer around the edges and top to seal the cake, especially the middle to keep any custard from seeping out, then chill to set the buttercream. Slice the cake horizontally and gently place the top on a plate. This is basically the tropical dessert we all need right now. Invert onto wire cooling rack, remove pans and parchment paper and cool completely until ready to assemble. Poke the lower half of the cake several times with a toothpick then spoon a little of the juice over it. 09/05/2018 By the desserted girl 7 Comments. The custard can be made up to a few days ahead of time to save time the day of making and assembling the cake. I make my own – just a simple syrup with toasted coconut ( recipe is in the recipe notes) and it adds another depth of coconut flavor to the buttercream. This Pineapple Coconut Cake Recipe is the most moist and delicious pineapple coconut cake perfected with a smooth, sweet and flavorful pineapple filling and topped with a creamy rich coconut buttercream making this Southern classic cake … My husband is in his last year of school as well as working full time still. No more rushing around in the morning to get ready for school, find shoes, iron uniforms. Once all is combined, stop the mixer and mix the batter with a spatula just to make sure all the flour has been added in and no streaks remain in the batter. #recipeoftheday My favourite crunchy ginger biscui, NEW POST!! This extremely moist Pineapple Coconut Cake is made from scratch. Stir in the extracts, press a piece plastic wrap over the top of the custard, and chill completely until set. 1 1/2 cup toasted coconut. Choose ONE. Once it’s toasted, remove from heat and cool before adding to your frosting. I tried out a cake with the above recipe. Omit this step if not adding the coconut flakes into the batter.*. Combine the pineapple with half of the cool whip. Next, fold in all of the drained crushed pineapple and ¾ cup of toasted coconut. Polenta Lemon Olive Oil Cake with Whipped Honey Mascarpone ». Sprinkle the toasted coconut on the top and spread it on the sides of the cake as well. Toasted coconut blended with sugar in cake batter. The coconut cake has a tender crumb and melts in your mouth, all thanks to buttermilk. I had thought of adding pineapple to the cake batter itself, but it does tend to leave some moist patches inside which I thought would be best to avoid. Whipped Coconut Pineapple Filling 7. Pipe frosting around the edge to form a 1/2” or so border to keep the custard in. 7. For example Gold Medal AP flour is 30 grams per 1/4 of a cup. This pound cake is baked with crushed pineapples and toasted sweetened coconut flakes. This is definitely for the hard core coconut lovers. Toasted Coconut Syrup - I love making my own flavorings and syrups for baking and cocktails. Scooping and leveling tends to add more flour than when weighing on a food scale. Toasted Coconut Layer Cake. However, if you are more comfortable making a traditional buttercream, or even a cream cheese buttercream by all means use your favorite recipe in place of my recipe. Shredded Coconut — Toasting the coconut before adding it to the mix is highly recommended. cast-iron or other ovenproof skillet. Strain into a clean bowl to remove any cooked bits of yolks. 1. Set aside. Don't wait until the toothpick comes out totally dry, or your cake might be a bit dry around the edges. The directions call for the cake to be cooled before serving, but I prefer it … Over the last month I worked on, #recipeoftheday A super moist, spiced cake with mo, #recipeoftheday These ‘snowball’ cookies are m, #recipeoftheday Buttery, crumbly scones filled wit, #recipeoftheday Cranberries, walnuts and chocolate, #recipeoftheday Soft and chewy ginger cookies made, #recipeoftheday This wonderfully citrusy orange ca, Homemade Donuts: Glazed & Cinnamon (Eggless), Coconut Flour Chocolate Chip Cookies (Eggless, GF). In a mixer, blend butter and sugar for about 5 minutes until creamy. Bake in a preheated oven at 175 C for 8 to 10 minutes until lightly browned, tossing the coconut as needed to ensure it doesn't burn. I know my summer flew by a lot faster than planned. … Pour into the cake tin and bake for 40 minutes, or until a … Transfer bowl to stand mixer, attach the whisk attachment, then slowly bring to full speed and whip until the bowl is room temperature, almost cool, to the touch, about 10 minutes. The whipped cream is unsweetened, though you can add sugar if you like and you may need it if using fresh pineapple. This pound cake is baked with crushed pineapples and toasted sweetened coconut flakes. Add in the extracts and mix well. Spread the toasted coconut flakes around the sides of the cake. Set aside, *If using the optional 2/3 cups unsweetened coconut flakes - in a small blender or food processor combine the coconut flakes with 3/4 c of the sugar and process or blend until the coconut is finely ground with the sugar. Use a star tip nozzle to form 8 rosettes on top of the cake with the remaining frosting. Cover and chill for a few hours; while that’s happening, make your cake. Fill with the custard, you might not use all, then top with the other cake layer, cut side down. I love making healthy meals, sweet treats and fun cocktails. That is what is great about this cake – you can customize it to how you want it. It’s definitely a rich, filling cake, and going beyond a slice at a time is a little difficult, but let me know if you do , Filed Under: Cakes & Brownies Tagged With: Butter Cake, Fresh Cream Cake, Pineapple Cake, Pineapple Pastry, Tinned Pineapple, Toasted Coconut, Whipped Cream. Last add in the flavorings - coconut extract and or rum, toasted coconut syrup or sweetened coconut cream, and mix on medium low until well incorporated. Two inch high side pans wont allow the cake to rise as high, will end up much more dense. When spring rolls around, I crave a few things: fruity desserts and quick foods that get me out of the kitchen to the great outdoors! Once it is all added in and mixed well, it will thicken and be very smooth. To celebrate, I made you a slightly upgraded version of the classic pineapple … It is a common item, there are several different brand names ( Coco Lopez is one) and is most often used in Piña Coladas. Press large, toasted coconut chips around the bottom two inches of the cake. Spread the coconut and chopped walnuts out … Having the proper equipment also ensures that the recipe will come out as stated. I use tinned, pre-cut pineapple because it’s just more convenient, plus the syrup is lovely to spread onto the lower half of the cake to help moisten it just before spreading cream on top. 2-3 tablespoons pineapple juice, more if needed. This last time I had a few coconut requests, one being coconut cheesecake. Fold in the pineapple and pecans. Add another layer and evenly spread a heaping 1/2 cup of the Frosting. Bake the cake until a toothpick inserted in the center comes out clean, 1 hour to 10 hour and 10 minutes. Cover and refrigerate at least 1 hour. To start, cut up a pineapple: You only need half, so cut that half in half and remove the core: Then cut each quarter in half and into little slices that you’ll arrange prettily on the cake: For me, the cake plus the tinned pineapple was sweet enough. First set the butter out on the counter to thaw slightly before starting the buttercream. Pour mixture over warm cake, making sure pudding mixture goes into poked holes. Smooth the pineapple mixture on top of the bottom cake. Thaw before assembling the cake. Coconut Cake Layers. Trim off tops of cakes if there is a small dome to make a flat, even surface, place one layer cut side up on a cake plate or on a cardboard circle on a cake decorating turntable. To celebrate, I made you a slightly upgraded version of the classic pineapple pastry that you have 100000% eaten if you were a kid growing up in India. Keep in the refrigerator at all times. You can omit this step and just cream together the sugar and butter. Butter and flour the parchment. Set aside to cool. Like all recipes read it over several times to make sure you have down what you need to do before you get started. With a hand or stand mixer, beat together milk and pudding mix until slightly thickened. For example 2 3/4 C flour (330g)(11.6oz) this means your flour measurement will be 2 3/4 (two and three quarter) cups OR 330 grams OR 11.6 ounces. Fold the batter into the prepared loaf pan and top with remaining toasted coconut. Pineapple Coconut Cake Preheat oven to 350 degrees F and grease and flour 3 8″ round cake pans. Fold the pineapple gently into the remaining cream. Preheat the oven to 180°C and grease a 22 cm bundt tin. In a large mixing bowl, whisk together dry ingredients (flour, sugar, baking powder, baking soda, salt and coconut). How many people does this cake quantity serve? Your bottom layer will have the coconut side up. Serve at room temperature. Let cool in pans for ten minutes. 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