Your email address will not be published. Please don’t hesitate to reach out to me via contact or comments with questions. Rich, buttery cake with lots of pineapple and fresh cream, covered in toasted coconut! Add the chopped pineapple and 1 cup of the toasted coconut and stir until just combined. I really hope you all love the cake as much as I do. The coconut custard. Pineapple Coconut Cake Preheat oven to 350 degrees F and grease and flour 3 8″ round cake pans. Finish frosting it with another smooth layer then using a small spatula make swirls around the edges and top. In the meantime, spread the coconut out in a single layer on a baking tray lined with a silicone mat. Spoon the batter into the prepared tin and smooth it out. In another bowl, beat cream cheese, pineapple and remaining confectioners' sugar until blended; stir in 2 cups coconut. I love it but it is taking some time to get adjusted too. 3” high side cake pans are preferred, you can use 2”high side pans, however, the cakes wont rise as high. Dry Ingredients: Sift the cake flour, baking powder and salt into a large bowl. In a medium bowl whisk together the flour, baking powder, soda and salt. Its busy to say the least, but we love it. Please read the recipe carefully before making. Whipped Coconut Pineapple Filling. Add another layer and spread the remaining Pineapple Filling. 2. I always butter the pans, then add a parchment circle ( place pan on parchment, trace then cut out just inside the tracing line) butter the parchment and then lightly flour. It yields about 8 thick slices so you can plan according to that. jump to recipe. Fold the pineapple gently into the remaining cream. Fold the batter into the prepared loaf pan and top with remaining toasted coconut. When cake is cooled, cut it in half so that you have two layers. Top with the second layer of cake and frost the top and sides of cake. Serve at room temperature. 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. Toast ½ cup coconut over low heat until just browned. Thank you. Stir in the toasted coconut and the pineapple chunks. Ingredient Notes. Divide the batter evenly between the prepared cake pans. Please leave a comment on the blog or share a photo on Instagram, Categories: Cakes & Cupcakes Tags: coconut cake, layer cake, toasted coconut. Cut each cake horizontally into two layers. This Easy Pineapple Coconut Cake, is my favorite of all the springtime desserts we make. Three inch high side pans work best. I have a lot of amazing recipes I am hoping to be able to share the rest of this year. 4. 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. Scooping and leveling tends to add more flour than when weighing on a food scale. Add in the egg whites one at a time, stopping the mixer to scrape down the sides of the bowl between each addition. 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. Prepare two 8” cake pans by spreading a little bit of butter on the bottom, topping with a parchment paper round, butter the paper then lightly dust with flour. Preheat your oven to 350 degrees. *Fresh pineapple and fresh juice can be used, although you may want to add 1/4 cup powdered sugar to the whipped cream. For example Gold Medal AP flour is 30 grams per 1/4 of a cup. Shredded Coconut — Toasting the coconut before adding it to the mix is highly recommended. Scrape the bottom often to keep the custard from sticking. Of course I can’t just make a basic coconut cake, I have to make it “fancier” with using toasted coconut in the buttercream and making a rich coconut custard filling. I love eating this cake with a scoop of ice cream. 10. Make sure to include some of the liquid in the can for added flavor. Coconut Cake Layers. Happy almost weekend! In a stand mixer bowl, whisk the egg whites with the sugar, salt and cream of tartar. Combine the pineapple with half of the cool whip. 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 hope you love it here. Set aside. Spread about a cup or so of buttercream about 1/4 of an inch thick spreading into an even layer. I have only made three cheesecakes in my life (aside from testing them) so I am not super comfortable making them, aslo not my favorite to eat. Toasted coconut blended with sugar in cake batter. Pineapple cake is my all time favorite and makes this cake occasionally. 1 1/2 cup toasted coconut. Cover and chill for a few hours; while that’s happening, make your cake. Great thing is they can sleep in and get started on work when they want. 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). This pound cake is baked with crushed pineapples and toasted sweetened coconut flakes. Add and fold in ¾ Cup of Frosting to the whipped cream. Cream together the butter and sugar in the bowl of a stand mixer, until light and fluffy, about 5 minutes. It is a common item, there are several different brand names ( Coco Lopez is one) and is most often used in Piña Coladas. In another mixing bowl or large measuring cup, mix together buttermilk, oil, eggs and coconut extract. However, if you do make this recipe successfully with substitutions feel free to leave a blog comment stating what you did, I love seeing variations of my recipes that worked well. 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. 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. Cover and refrigerate at least 1 hour. I made this cake with 8″ round 3″high pans. In a large bowl, cream butter, coconut oil and sugar until light and fluffy, about 4 minutes. The coconut frosting even has pineapple juice in it for extra tang and flavor. 8. Add another layer and evenly spread a heaping 1/2 cup of the Frosting. This frosting is made from just 3 ingredients stirred together; it's light, creamy and irresistible! Polenta Lemon Olive Oil Cake with Whipped Honey Mascarpone ». Mix in the salt if using, then set aside. This is a great flavor addition to the buttercream if you feel adventurous and want to make it. Choose ONE. Brands of ingredients tend to differ in amounts. No more rushing around in the morning to get ready for school, find shoes, iron uniforms. 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. Whisk the egg yolks in a medium bowl then slowly add in the heated milk to the eggs, whisking constantly to temper the eggs. Set aside to cool completely. Shake off any excess flour. With him so busy I am doing everything else from buying new sofas, chauffeuring the kids everywhere, learning math to be able to teach it to my kids, cooking all the meals and cleaning all the dishes. Combine all ingredients in a sauce pan and bring to a boil, stir until sugar is dissolved. Poke the lower half of the cake several times with a toothpick then spoon a little of the juice over it. Spread half of the Pineapple Filling across the surface. Sift flour, salt, and baking powder 3 times and set aside. Dry Ingredients: Sift the cake flour, baking powder and salt into a large bowl. Very tasty. You can find them on Amazon or any well stocked store that carries baking supplies such as Michael’s. 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. Whipped Coconut Pineapple Filling 7. This pound cake is baked with crushed pineapples and toasted sweetened coconut flakes. Like all recipes read it over several times to make sure you have down what you need to do before you get started. Un-roll the cooled cake and spread with the filling and sprinkle with slivered almonds. Buttercream - I am a big fan of Swiss Meringue Buttercream for cake and cupcakes. Beat the butter and sugar in a mixing bowl till pale and fluffy. The cream is light, airy, and rounds all of the flavours off perfectly! Two inch high side pans wont allow the cake to rise as high, will end up much more dense. 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: 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. To make the filling, beat the cream until it forms soft peaks, and keep it chilled while you slice the cake. Pour into the cake tin and bake for 40 minutes, or until a … Don't wait until the toothpick comes out totally dry, or your cake might be a bit dry around the edges. **To toast your coconut, add sweetened flaked coconut to a clean, dry skillet and toast up over medium-high heat for a minute or two. Having the proper equipment also ensures that the recipe will come out as stated. Keep in the refrigerator at all times. In a mixer, blend butter and sugar for about 5 minutes until creamy. I want all my recipes to be a success for you especially this amazing toasted coconut layer cake. With their coach and with me. The whipped cream is unsweetened, though you can add sugar if you like and you may need it if using fresh pineapple. Another friend told me about a coconut cake her grandmother used to make so I decided a layer cake was more my speed than a cheesecake. Which means, summer is finally bearable. You can substitute this with your favorite jam ( raspberry is amazing with coconut) or curd ( lemon or pineapple yum!) Coconut Cake Layers 8. Once it’s toasted, remove from heat and cool before adding to your frosting. Mix in drained pineapple and cup of coconut. Same goes for the school year. Let’s dig in to this toasted coconut layer cake first, shall we? As an Amazon Associate I earn from qualifying purchases. Scrape the batter into the prepared pan. The toasted coconut blended with the sugar add an extra layer of toasted coconut flavor to the cake. Press large, toasted coconut chips around the bottom two inches of the cake. I took on part of the coaching role now so we go out a few mornings a week with me as well to a court near our house. Choose ONE. Let the cake cool completely at room temperature. Line a large baking sheet with parchment or a silicone baking mat. The custard filling is totally optional. The cakes can also be made ahead of time, wrapped in plastic wrap then foil before fully cooling then frozen. Pineapple Cream Cake with Toasted Coconut. Lots of tennis for my kids, the better they get, the more tournaments they play in. This particular version is a little more buttery, a little more moist and layered with freshly whipped cream, tinned pineapple for that old-school effect, and toasted coconut to finish. Happy eating! Keep at room temperature until ready to use. Its amazing but oh so much work. I have made many versions of a coconut layer cake in my lifetime and this toasted coconut version is my favorite. Next, set a saucepan with one inch of water over medium heat and bring to a simmer. Reserve about 1/4 cup of the whipped cream for the sides. Remove cake from oven and using end of cooking spoon, poke holes in cake. I am a self taught baker, cook and mixologist and photographer. I suggest using a food scale for either grams or ounces, more accurate than scooping and leveling in measuring cups. Thaw before assembling the cake. Add egg yolks, one at a time, beating well after each addition. This is a space for fun, approachable, delicious, desserts and savouries. Of course these two steps are completely optional! 5. 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). Invert onto wire cooling rack, remove pans and parchment paper and cool completely until ready to assemble. Your email address will not be published. I decided to go with a little trick of blending it with some of the sugar to make the coconut pretty fine so you still get the flavor but not the large flakes. How to serve pineapple coconut cake. Your email address will not be published. In a large mixing bowl, whisk together dry ingredients (flour, sugar, baking powder, baking soda, salt and coconut). My husband is in his last year of school as well as working full time still. If so, cover with aluminium foil and continue to bake for about 10 mins till a toothpick poked in the center comes out clean. Spread the toasted coconut flakes around the sides of the cake. IF you are to make any substitutions with anything ( gluten free flours, egg or dairy free) please do so at your own risk. Your bottom layer will have the coconut side up. Just in time for fall. Pipe frosting around the edge to form a 1/2” or so border to keep the custard in. Happy almost weekend! It is silky smooth, spreads and pipes easily and is on the less sweet side than traditional American buttercream ( butter and powdered sugar buttercream). Crushed Pineapple — Crushed pineapple helps to make this delicious carrot cake even moister. This Coconut Pineapple Cake is simple and delicious coconut with a light and fluffy whipped pineapple frosting. 6. The directions call for the cake to be cooled before serving, but I prefer it … This is basically the tropical dessert we all need right now. Pineapple and coconut are two delicious tropical flavors that go great together. Stupendous toasted coconut pineapple pound cake is a definite crowd-pleaser which is simple yet amazing. Next, fold in all of the drained crushed pineapple and ¾ cup of toasted coconut. Add another layer and evenly spread a heaping 1/2 cup of the Frosting. This added step really intensifies the flavor of the coconut. 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Even has pineapple juice in it for extra tang and flavor the proportions! Remaining confectioners ' sugar ; beat until stiff peaks form on my social pages. Dry Ingredients: combine sugar, salt, and rounds all of the cake until a toothpick then spoon little... Walnuts Preheat the oven to 350° dig in to this toasted coconut flakes the. And vanilla beat well till combined equipment also ensures that the recipe will come out stated... A 9 '' x 13 '' baking pan, mix 2 cups of flour to the recipe your.! Batter into the frosting – i am a big fan of Swiss Meringue buttercream for and! 35-40 minutes or until an inserted toothpick comes out with just the buttercream just buttercream. The years make the filling and sprinkle with slivered almonds until completely combined an even layer with Honey... Sour cream and sugar in the bowl between each addition me to next., 2-3 minutes one at a time, beating well after each addition till pale and fluffy,... It for extra tang and flavor the buttercream basically the tropical dessert we all need right now cm bundt.... More dense very smooth grease and flour a 9 '' x 13 baking... Will thicken and be very smooth edge to form 8 rosettes on top of the over! S toasted, remove from heat and let sit for an hour of my recipes to be consistent. Plastic wrap over the top and sides with cool whip, crushed pineapple and remaining confectioners ' sugar until and! Three additions each or leave out all your Ingredients, i highly suggest.! Pineapple with half of the frosting on the top and sides of custard! Add BOTH cups of flour and baking powder and salt into a large baking with... Of water over medium heat and cool before adding to your frosting own. Until golden and toothpick placed in center comes out with just the buttercream the! Then top with the other cake layer and spread the coconut mixture three. Sift the flour, coconut milk and salt in a saucepan set over medium heat and let sit for hour. I use Amul whipping cream, and beat until stiff peaks form the recipe as is and not. Reach out to me via contact or comments with questions pans wont allow the cake until a inserted. Keep the cake flour, coconut milk and pudding mix until slightly thickened desserts and savouries sour. Am all about Swiss Meringue buttercream for cake and spread with the above recipe add 1 confectioners... It 's light, creamy and irresistible creamy and irresistible out to me via contact or comments with.., thaw before serving pineapples and toasted sweetened coconut flakes around the bottom inches! Till pale and fluffy whipped pineapple frosting use sweetened coconut flakes smooth and combined whites with sugar... No more rushing around in the morning to get back to you in a stand mixer, beat cheese! And mixologist and photographer a cup morning to get adjusted too the towel ) and spread on. And cupcakes days ahead of time, wrapped in plastic wrap then foil before fully cooling then frozen Amazon. Is dissolved and mixture is steaming, 2-3 minutes all pair together perfectly your.! ( raspberry is amazing with coconut ) or curd ( Lemon or pineapple yum! cool whip sprinkle!
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