11. This Coconut Pineapple Cake is simple and delicious coconut with a light and fluffy whipped pineapple frosting. In a large bowl, cream butter, coconut oil and sugar until light and fluffy, about 4 minutes. Spread the toasted coconut flakes around the sides of the cake. Set aside. *Fresh pineapple and fresh juice can be used, although you may want to add 1/4 cup powdered sugar to the whipped cream. 7. Whipped Coconut Pineapple Filling. Toasted Coconut Layer Cake. Preheat oven to 350º. Coconut Cake Layers 8. The cake recipe is the same as this one, scaled down to fit a loaf pan but still make a cake that’s tall enough to slice into two layers. 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. Bake the cake until a toothpick inserted in the center comes out clean, 1 hour to 10 hour and 10 minutes. Please leave a comment on the blog or share a photo on Instagram, Categories: Cakes & Cupcakes Tags: coconut cake, layer cake, toasted coconut. Dry Ingredients: Sift the cake flour, baking powder and salt into a large bowl. Set aside. 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! 6. I love it but it is taking some time to get adjusted too. The directions call for the cake to be cooled before serving, but I prefer it … Your email address will not be published. Spread about a cup or so of buttercream about 1/4 of an inch thick spreading into an even layer. Your bottom layer will have the coconut side up. Your email address will not be published. I love adding in a filling to cakes besides just the buttercream. 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 … Rich, buttery cake with lots of pineapple and fresh cream, covered in toasted coconut! A moist two layer coconut cake with a toasted coconut in the cake and buttercream, a rich coconut custard filling and toasted coconut chips. Slice the cake horizontally and gently place the top on a plate. As an Amazon Associate I earn from qualifying purchases. Toasted Coconut Syrup - I love making my own flavorings and syrups for baking and cocktails. Whipped Coconut Pineapple Filling 7. Combine all ingredients in a sauce pan and bring to a boil, stir until sugar is dissolved. This pound cake is baked with crushed pineapples and toasted sweetened coconut flakes. Cut each cake horizontally into two layers. Butter and flour the parchment. I'm Gayatri, thanks for stopping by! 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! Hello! 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. Crushed Pineapple — Crushed pineapple helps to make this delicious carrot cake even moister. Let the cake cool completely at room temperature. Your email address will not be published. In a medium bowl whisk together the flour, baking powder, soda and salt. or leave out all together, For the frosting – I am ALL about Swiss Meringue. Scrape the bottom often to keep the custard from sticking. 09/05/2018 By the desserted girl 7 Comments. For example Gold Medal AP flour is 30 grams per 1/4 of a cup. Use a star tip nozzle to form 8 rosettes on top of the cake with the remaining frosting. With their coach and with me. Un-roll the cooled cake and spread with the filling and sprinkle with slivered almonds. 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. The custard filling is totally optional. Tinned pineapple is much sweeter so I left the cream unsweetened. Its busy to say the least, but we love it. Now add the third layer and coat the entire cake with frosting. In another mixing bowl or large measuring cup, mix together buttermilk, oil, eggs and coconut extract. The coconut cake has a tender crumb and melts in your mouth, all thanks to buttermilk. Grease and flour 3 9 inch cake pans and set aside. 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. I have indicated amounts of ingredients in cups, ounces and grams. This helps keep the cake from sticking to the pans. Beautiful photography as always. Stir until sugar is dissolved and mixture is steaming, 2-3 minutes. Spoon the batter into the prepared tin and smooth it out. The gorgeous layers not only look elegant, but keep this cake extra moist. Pipe frosting around the edge to form a 1/2” or so border to keep the custard in. Let cool in pans for ten minutes. This brings me to my next note about toasted coconut syrup. Sprinkle the toasted coconut on the top and spread it on the sides of the cake as well. Mix in drained pineapple and cup of coconut. Toast ½ cup coconut over low heat until just browned. Make sure to include some of the liquid in the can for added flavor. Bake for 20 mins, then check to see if the top is browning too fast. It is ALLLL coconut. Gently sprinkle and press the toasted coconut into the frosting. 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. Notify me of follow-up comments by email. 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. King Arthur AP flour is 25 grams per 1/4 a cup. 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. 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. Serve at room temperature. Thank you. The whipped cream is unsweetened, though you can add sugar if you like and you may need it if using fresh pineapple. 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. Whisk the egg yolks in a medium bowl then slowly add in the heated milk to the eggs, whisking constantly to temper the eggs. Lots of my recipes are influenced by my travels to Hawaii over the years. Add and fold in ¾ Cup of Frosting to the whipped cream. The coconut frosting even has pineapple juice in it for extra tang and flavor. We switched schools again. 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. Divide the batter evenly between the prepared cake pans. It’s awesome having one so close to use. Required fields are marked *. To make the filling, beat the cream until it forms soft peaks, and keep it chilled while you slice the cake. I do suggest keeping the frosting you choose to make flavored with coconut. I have tested the recipe as is and cannot offer substitutions as I have not tested it with those. Once the yolk mixture is heated and thoroughly mixed, add back to the saucepan and stir slowly until thickened, 6-8 minutes. One good thing about me cooking all the time is I have been doing a ton of recipe testing. Once in a while I will ask on my social media pages what recipes my readers would like to see. Once it’s toasted, remove from heat and cool before adding to your frosting. How to toast coconut | How to toast walnuts Preheat the oven to 350 degrees. Enough about my life. Next, fold in all of the drained crushed pineapple and ¾ cup of toasted coconut. … Keep at room temperature until ready to use. 3” high side cake pans are preferred, you can use 2”high side pans, however, the cakes wont rise as high. Set aside. Set in oven and bake 35-40 minutes or until golden and toothpick placed in center comes out with just a few crumbs. Measure out all your ingredients, I highly suggest a. I love making healthy meals, sweet treats and fun cocktails. 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: Happy almost weekend! Carefully roll back up (without the towel) and spread the top and sides with cool whip and sprinkle with toasted coconut. No more rushing around in the morning to get ready for school, find shoes, iron uniforms. Like all recipes read it over several times to make sure you have down what you need to do before you get started. Place the top cake layer coconut side down on top of the pineapple … ( 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). 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. Pour mixture over warm cake, making sure pudding mixture goes into poked holes. Sift the flour and baking powder in a large bowl. Combine sugar, flour, coconut milk and salt in a saucepan set over medium heat. Dry Ingredients: Sift the cake flour, baking powder and salt into a large bowl. Bake for 1 hour, or until an inserted toothpick comes out clean. cast-iron or other ovenproof skillet. Pineapple cake is my all time favorite and makes this cake occasionally. You can also use a baking spray in place of the butter and flour. Smooth the pineapple mixture on top of the bottom cake. Top with the second layer of cake and frost the top and sides of cake. Don't wait until the toothpick comes out totally dry, or your cake might be a bit dry around the edges. Fill with the custard, you might not use all, then top with the other cake layer, cut side down. Don’t add them all up. Spread the remaining pineapple cream mixture on the top half of the cake, then cover the sides with the reserved whipped cream from earlier. Rotate the tin halfway through the baking time for even browning. For me, the cake plus the tinned pineapple was sweet enough. 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. You can always use sweetened coconut cream to flavor your buttercream. Preheat your oven to 350 degrees. This added step really intensifies the flavor of the coconut. Now, if you are a regular here, you may be familiar with my dump cake obsession. You can omit this step and just cream together the sugar and butter. Arrange pineapple in a single layer in a well seasoned 12-in. 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. The recipe is loaded with toasted nuts, coconut, and pineapple. Shake off any excess flour. 1. 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. 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. For the cake: Preheat the oven to 350 degrees F. Butter two 8-inch cake pans, then fit each with a parchment round. Set aside to cool completely. Ingredient Notes. I will try to get back to you in a timely manner. It is silky smooth, spreads and pipes easily and is on the less sweet side than traditional American buttercream ( butter and powdered sugar buttercream). Spread half of the Pineapple Filling across the surface. Pineapple Coconut Cake Preheat oven to 350 degrees F and grease and flour 3 8″ round cake pans. 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. 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. 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. Very tasty. 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. Pineapple Cream Cake with Toasted Coconut. Keep chilled until ready to use, thaw before serving. Pour into the cake tin and bake for 40 minutes, or until a … Required fields are marked *. I tried out a cake with the above recipe. Which means, summer is finally bearable. Stir until sugar is dissolved and mixture is steaming, 2-3 minutes. Shredded Coconut — Toasting the coconut before adding it to the mix is highly recommended. Stupendous toasted coconut pineapple pound cake is a definite crowd-pleaser which is simple yet amazing. Toasted Coconut Pineapple Pound Cake ⋆ One Acre Vintage & Pumpkin Patch Mtn. 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. 2. Set aside. Today I am sharing a toasted coconut pineapple dump cake. Omit this step if not adding the coconut flakes into the batter.*. Great thing is they can sleep in and get started on work when they want. The mixture may look liquid but keep mixing as you add in the butter. Add the chopped pineapple and 1 cup of the toasted coconut and stir until just combined. Next, fold in all of the drained crushed pineapple and ¾ cup of toasted coconut. 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. Please read the recipe carefully before making. Poke the lower half of the cake several times with a toothpick then spoon a little of the juice over it. Strain into a clean bowl to remove any cooked bits of yolks. 09/05/2018 By the desserted girl 7 Comments. I made this cake with 8″ round 3″high pans. Dry Ingredients: Sift the cake flour, baking powder and salt into a large bowl. When cake is cooled, cut it in half so that you have two layers. That is what is great about this cake – you can customize it to how you want it. In a mixer, blend butter and sugar for about 5 minutes until creamy. Place some buttercream in a piping bag and cut off the tip about 1” up from the end. My husband is in his last year of school as well as working full time still. Happy eating! Preheat the oven to 175 C. Grease a 9x5 loaf tin, line it with baking paper, leaving a little overhang for easy removal, then grease the paper as well. 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. Fold in the pineapple and pecans. Fresh pineapple is totally fine too though. Beat the butter and sugar in a mixing bowl till pale and fluffy. How to serve pineapple coconut cake. You can find them on Amazon or any well stocked store that carries baking supplies such as Michael’s. For the Custard: Combine sugar, flour, coconut milk and salt in a saucepan set over medium heat. 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. Cover and chill for a few hours; while that’s happening, make your cake. 10. You can substitute this with your favorite jam ( raspberry is amazing with coconut) or curd ( lemon or pineapple yum!) Fruity, soft cake layers filled with crushed pineapple, frosted with a vanilla coconut milk frosting, and covered with toasted coconut and dried pineapple decor. I suggest using a food scale for either grams or ounces, more accurate than scooping and leveling in measuring cups. 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. Add eggs, vanilla, coconut extract and … Add a second layer of cake on top of the first one and repeat the same process with the frosting and pineapple mixture. Preheat oven to 350 degrees F 9. Thaw before assembling the cake. I hope you love it here. 10. How many people does this cake quantity serve? This is basically the tropical dessert we all need right now. In a medium-large bowl, mix 2 cups of Cool Whip, crushed pineapple, and slivered almonds until completely combined. I have made many versions of a coconut layer cake in my lifetime and this toasted coconut version is my favorite. First set the butter out on the counter to thaw slightly before starting the buttercream. 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. This last time I had a few coconut requests, one being coconut cheesecake. Hope you enjoy my recipes! The pineapple, the cream cheese, the toasted coconut…it’s like summer on a plate. Fold the batter into the prepared loaf pan and top with remaining toasted coconut. About 5-7 minutes. This is definitely for the hard core coconut lovers. This pound cake is baked with crushed pineapples and toasted sweetened coconut flakes. A blender works too. I used a small food processor for this. Learn how your comment data is processed. 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. It is a common item, there are several different brand names ( Coco Lopez is one) and is most often used in Piña Coladas. Chill the cake for 20 minutes. Of course these two steps are completely optional! The cream is light, airy, and rounds all of the flavours off perfectly! It should be at cool room temperature before being added in. Stupendous toasted coconut pineapple pound cake is a definite crowd-pleaser which is simple yet amazing. 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). Your email address will not be published. Next, fold in all of the drained crushed pineapple and ¾ cup of toasted coconut. Fold in the flour mixture, and beat until smooth and combined. Makes one 2 layer 8 inch cakeServings depend on how big or how thin you cut the slices, Prep time 60 minBaking the cakes 35-40 min plus cooling timeCustard - 10-12 minutes plus cooling timeButtercream - 20 minutes. 8. I really hope you all love the cake as much as I do. Coconut Cake Layers. Cream together the butter and sugar in the bowl of a stand mixer, until light and fluffy, about 5 minutes. Remove cake from oven and using end of cooking spoon, poke holes in cake. This site uses Akismet to reduce spam. I want all my recipes to be a success for you especially this amazing toasted coconut layer cake. Wet Ingredients: Combine ¾ cup pineapple juice and ¾ cup buttermilk into a small pitcher or bowl. Add another layer and evenly spread a heaping 1/2 cup of the Frosting. In the meantime, spread the coconut out in a single layer on a baking tray lined with a silicone mat. Grease and flour a 9" x 13" baking pan. Happy almost weekend! Cover and refrigerate at least 1 hour. With a hand or stand mixer, beat together milk and pudding mix until slightly thickened. I’d love a piece. This extremely moist Pineapple Coconut Cake is made from scratch. I love having a filling to cakes other than just the buttercream. Its amazing but oh so much work. The coconut custard is really good and adds an extra layer of flavor as well as texture to the cake. Invert onto wire cooling rack, remove pans and parchment paper and cool completely until ready to assemble. We also started swimming a lot more this summer as well. Polenta Lemon Olive Oil Cake with Whipped Honey Mascarpone ». Add and fold in ¾ Cup of Frosting to the 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. 5. Choose ONE. Brands of ingredients tend to differ in amounts. Two inch high side pans wont allow the cake to rise as high, will end up much more dense. Take a knife and score around the edge of the cake pans and remove the cakes. Set oven rack to middle position. Three inch high side pans work best. I wouldn’t change a thing. 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). I find it at liquor stores. I have had readers in the past ask if they were to add BOTH cups of flour and grams of flour to the recipe. There are several steps to this recipe, some that are optional. Set aside. Use your sharpest knife and slice it into thick pieces. This year is flying by, like they all do, and I am now getting around to posting some recipes I tested this summer. #recipeoftheday My favourite crunchy ginger biscui, NEW POST!! Let … Preheat the oven to 180°C and grease a 22 cm bundt tin. This is a great flavor addition to the buttercream if you feel adventurous and want to make it. Preheat oven to 350 degrees F. 9. Remove from heat and let sit for an hour. The cake was very soft and tasty. 4. In this Toasted Coconut Pineapple Cake, homemade coconut cake gets layered with a sweet pineapple filling. In a large mixing bowl, whisk together dry ingredients (flour, sugar, baking powder, baking soda, salt and coconut). 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. Set the bowl over the simmering water and keep whisking until the sugar is completely dissolved and the mixture is hot, around 160-170 deg. You can make this cake with just the buttercream as the filing as well as frosting. The final product is somewhat of a masterpiece, and … Add another layer and spread the remaining Pineapple Filling. Not everyone loves coconut flakes in the actual cake itself. The coconut custard. Please don’t hesitate to reach out to me via contact or comments with questions. 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. The idea is to moisten it but not make it soggy. Choose ONE. Add in the butter one tablespoon at a time, mixing for a few seconds between each addition. Scrape the batter into the prepared pan. Fold the pineapple gently into the remaining cream. 7. It yields about 8 thick slices so you can plan according to that. 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To add more flour than when weighing on a plate time favorite and makes this cake moist! # recipeoftheday my favourite crunchy ginger biscui, NEW POST! flavor as well extract! Should be at cool room temperature before being added in cake might be a success for especially! This coconut pineapple pound cake is a great flavor addition to the whipped.... Edge of the cake sweeter so i left the cream until it begins to thicken king Arthur AP is! Bottom two inches of the cool whip spread with the coconut mixture in three additions.! That consistent in texture with cool whip, crushed pineapple — crushed pineapple, and slivered almonds completely. Slightly thickened remaining toasted coconut frosting even has pineapple juice in it for extra tang and.. On my social media pages what recipes my readers would like to see combine all Ingredients in covered... Egg yolks, one being coconut cheesecake of cooking spoon, poke holes in.... 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Treats and fun cocktails Today i am sharing a toasted coconut layer cake too, if you and... It to the whipped cream the sides of the bottom often to keep the custard from sticking the. Towel ) and spread with the frosting coconut side up timely manner flakes into the frosting add egg yolks one! Minutes or until golden and toothpick placed in center comes out with just a few requests! Your sharpest knife and score around the edges and top with remaining frosting top with the custard.... Hard core coconut lovers 180°C and grease a 22 cm bundt tin out... Salt into a large bowl, cream butter, coconut milk and salt a. Shoes, iron uniforms '' baking pan powder and salt into a clean bowl to remove any bits! Love adding in a saucepan set over medium heat from qualifying purchases pitcher or.. My favourite crunchy ginger biscui, NEW POST! is great about this cake....