09/05/2018 By the desserted girl 7 Comments. This cake is delicious, moist and tender.I wondered about the whole 20oz can of pineapple,but added it,and it bakes in fine.Press out remaining juice wth paper towels after draining(did this the 2nd time I baked it)I used the whole 7oz bag of coconut … Coconut Cake Layers 8. Fold in whipped cream. In this Toasted Coconut Pineapple Cake, homemade coconut cake gets layered with a sweet pineapple filling. Great thing is they can sleep in and get started on work when they want. In a medium bowl whisk together the flour, baking powder, soda and salt. 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. Whisk the egg yolks in a medium bowl then slowly add in the heated milk to the eggs, whisking constantly to temper the eggs. Now, if you are a regular here, you may be familiar with my dump cake obsession. Same goes for the school year. Combine all ingredients in a sauce pan and bring to a boil, stir until sugar is dissolved. Happy almost weekend! Combine the pineapple with half of the cool whip. The mixture may look liquid but keep mixing as you add in the butter. This pineapple coconut cake will remain moist and fresh for up to 4 days if stored in a covered container in the kitchen. 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: 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. Enough about my life. Pineapple Cream Cake with Toasted Coconut. First set the butter out on the counter to thaw slightly before starting the buttercream. Choose ONE. In a mixer, blend butter and sugar for about 5 minutes until creamy. 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). 6. 2. For me, the cake plus the tinned pineapple was sweet enough. 7. Lots of my recipes are influenced by my travels to Hawaii over the years. Spread half of the pineapple cream mixture onto the lower half of the cake, then flip the top half over, drizzle a little juice on the underside, and place it back on the lower half, smooshing it down just a little to press the pineapple pieces into the cream. Preheat oven to 350°. Spread about a cup or so of buttercream about 1/4 of an inch thick spreading into an even layer. In a stand mixer bowl, whisk the egg whites with the sugar, salt and cream of tartar. Fold in the flour mixture, and beat until smooth and combined. Preheat your oven to 350 degrees. Add a second layer of cake on top of the first one and repeat the same process with the frosting and pineapple mixture. Dry Ingredients: Sift the cake flour, baking powder and salt into a large bowl. Arrange pineapple in a single layer in a well seasoned 12-in. Grease and flour 3 9 inch cake pans and set aside. Please leave a comment on the blog or share a photo on Instagram, Categories: Cakes & Cupcakes Tags: coconut cake, layer cake, toasted coconut. Preheat oven to 350º. 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. Required fields are marked *. I tried out a cake with the above recipe. 11. I really hope you all love the cake as much as I do. A new hybrid homeschool program. This last time I had a few coconut requests, one being coconut cheesecake. The custard can be made up to a few days ahead of time to save time the day of making and assembling the cake. To make the cake, sift the flour, bicarbonate of soda and sugar into a large bowl, then beat in the eggs, vanilla, oil and coconut essence. I love it but it is taking some time to get adjusted too. Scrape the bottom often to keep the custard from sticking. I love adding in a filling to cakes besides just the buttercream. I love eating this cake with a scoop of ice cream. #recipeoftheday My favourite crunchy ginger biscui, NEW POST!! 1. Slice the cake horizontally and gently place the top on a plate. Serve at room temperature. Let the cake cool completely at room temperature. Whisk the egg yolks in a medium bowl then slowly add in the heated milk to the eggs, whisking constantly to temper the eggs. In a large mixing bowl, whisk together dry ingredients (flour, sugar, baking powder, baking soda, salt and coconut). Add another layer and evenly spread a heaping 1/2 cup of the Frosting. With a hand or stand mixer, beat together milk and pudding mix until slightly thickened. Learn how your comment data is processed. A blender works too. Bake for about 36-40 minutes, or until coconut and top of cake are lightly browned and a toothpick inserted in the middle comes out only very slightly damp but not wet or gloppy. 10. Place the top cake layer coconut side down on top of the pineapple … The recipe is loaded with toasted nuts, coconut, and pineapple. Let’s dig in to this toasted coconut layer cake first, shall we? 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). Fold in the pineapple and pecans. 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. Your email address will not be published. Reserve about 1/4 cup of the whipped cream for the sides. This extremely moist Pineapple Coconut Cake is made from scratch. IF you are to make any substitutions with anything ( gluten free flours, egg or dairy free) please do so at your own risk. As an Amazon Associate I earn from qualifying purchases. No more rushing around in the morning to get ready for school, find shoes, iron uniforms. Set in oven and bake 35-40 minutes or until golden and toothpick placed in center comes out with just a few crumbs. Toasted coconut blended with sugar in cake batter. Set aside. Of course these two steps are completely optional! Chill completely before using. Remove from heat and let sit for an hour. Required fields are marked *. Set aside. Use a star tip nozzle to form 8 rosettes on top of the cake with the remaining frosting. Poke the lower half of the cake several times with a toothpick then spoon a little of the juice over it. The coconut custard. Set aside. King Arthur AP flour is 25 grams per 1/4 a cup. 7. Add in the butter one tablespoon at a time, mixing for a few seconds between each addition. … *Fresh pineapple and fresh juice can be used, although you may want to add 1/4 cup powdered sugar to the whipped cream. 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. Stupendous toasted coconut pineapple pound cake is a definite crowd-pleaser which is simple yet amazing. Remove cake from oven and using end of cooking spoon, poke holes in cake. Dry Ingredients: Sift the cake flour, baking powder and salt into a large bowl. Very tasty. Please don’t hesitate to reach out to me via contact or comments with questions. 4. Rotate the tin halfway through the baking time for even browning. Spoon the batter into the prepared tin and smooth it out. Pour mixture over warm cake, making sure pudding mixture goes into poked holes. About 5-7 minutes. Hello! Set aside. Your email address will not be published. Preheat the oven to 180°C and grease a 22 cm bundt tin. Dry Ingredients: Sift the cake flour, baking powder and salt into a large bowl. The final product is somewhat of a masterpiece, and … You can also use a baking spray in place of the butter and flour. Strain into a bowl or bottle with a lid. You can make this as a round layer cake too, if you use the original proportions. 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. This brings me to my next note about toasted coconut syrup. The cakes can also be made ahead of time, wrapped in plastic wrap then foil before fully cooling then frozen. This helps keep the cake from sticking to the pans. Happy almost weekend! Tinned pineapple is much sweeter so I left the cream unsweetened. Spread the toasted coconut flakes around the sides of the cake. Happy eating! If so, cover with aluminium foil and continue to bake for about 10 mins till a toothpick poked in the center comes out clean. Lots of tennis for my kids, the better they get, the more tournaments they play in. It is a common item, there are several different brand names ( Coco Lopez is one) and is most often used in Piña Coladas. That is what is great about this cake – you can customize it to how you want it. Just in time for fall. Stir in the toasted coconut and the pineapple chunks. Next, fold in all of the drained crushed pineapple and ¾ cup of toasted coconut. I know my summer flew by a lot faster than planned. The cream is light, airy, and rounds all of the flavours off perfectly! Fruity, soft cake layers filled with crushed pineapple, frosted with a vanilla coconut milk frosting, and covered with toasted coconut and dried pineapple decor. Add another layer and spread the remaining … The gorgeous layers not only look elegant, but keep this cake extra moist. 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! Set mixer speed to low then alternate adding in the flour mixture with the coconut mixture in three additions each. In a medium-large bowl, mix 2 cups of Cool Whip, crushed pineapple, and slivered almonds until completely combined. 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. 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. It should be at cool room temperature before being added in. You can find them on Amazon or any well stocked store that carries baking supplies such as Michael’s. Spread the coconut and chopped walnuts out … 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. Cream together the butter and sugar in the bowl of a stand mixer, until light and fluffy, about 5 minutes. I have made many versions of a coconut layer cake in my lifetime and this toasted coconut version is my favorite. 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. 2-3 tablespoons pineapple juice, more if needed. 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. In another mixing bowl or large measuring cup, mix together buttermilk, oil, eggs and coconut extract. This is basically the tropical dessert we all need right now. 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. Add another layer and evenly spread a heaping 1/2 cup of the Frosting. Except for the early mornings they have tennis lessons. Your bottom layer will have the coconut side up. It is silky smooth, spreads and pipes easily and is on the less sweet side than traditional American buttercream ( butter and powdered sugar buttercream). Stir in the extracts, press a piece plastic wrap over the top of the custard, and chill completely until set. Layers of tender, moist coconut cake, fresh pineapple filling, and whipped coconut cream cheese frosting that all pair together perfectly. Cover and refrigerate at least 1 hour. Yum! And there you have it, your toasted coconut ice cream batter. 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. 1 1/2 cup toasted coconut. Make sure to include some of the liquid in the can for added flavor. To make the filling, beat the cream until it forms soft peaks, and keep it chilled while you slice the cake. Fold the pineapple gently into the remaining cream. We also started swimming a lot more this summer as well. Place some buttercream in a piping bag and cut off the tip about 1” up from the end. Pipe frosting around the edge to form a 1/2” or so border to keep the custard in. There are several steps to this recipe, some that are optional. I have tested the recipe as is and cannot offer substitutions as I have not tested it with those. I’d love a piece. Add in the egg whites one at a time, stopping the mixer to scrape down the sides of the bowl between each addition. Keep at room temperature until ready to use. Bake for 1 hour, or until an inserted toothpick comes out clean. I wouldn’t change a thing. Once it is all added in and mixed well, it will thicken and be very smooth. Scrape the batter into the prepared pan. 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. Don't wait until the toothpick comes out totally dry, or your cake might be a bit dry around the edges. The pineapple, the cream cheese, the toasted coconut…it’s like summer on a plate. Add the chopped pineapple and 1 cup of the toasted coconut and stir until just combined. 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