When cake is cooled, cut it in half so that you have two layers. Spread half of the Pineapple Filling across the surface. Sift the flour and baking powder in a large bowl. Stir in the extracts, press a piece plastic wrap over the top of the custard, and chill completely until set. Stupendous toasted coconut pineapple pound cake is a definite crowd-pleaser which is simple yet amazing. 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). Spread the coconut and chopped walnuts out … Coconut Cake Layers 8. I have tested the recipe as is and cannot offer substitutions as I have not tested it with those. Set aside. The batter is thick but spreadable. Un-roll the cooled cake and spread with the filling and sprinkle with slivered almonds. Great thing is they can sleep in and get started on work when they want. This Easy Pineapple Coconut Cake, is my favorite of all the springtime desserts we make. Dry Ingredients: Sift the cake flour, baking powder and salt into a large bowl. Reserve about 1/4 cup of the whipped cream for the sides. 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. Keep at room temperature until ready to use. The coconut custard. Bake for 20 mins, then check to see if the top is browning too fast. Your bottom layer will have the coconut side up. 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. It is ALLLL coconut. Whipped Coconut Pineapple Filling 7. Add another layer and evenly spread a heaping 1/2 cup of the Frosting. It should be at cool room temperature before being added in. Pineapple Cream Cake with Toasted Coconut. You can always use sweetened coconut cream to flavor your buttercream. Add another layer and spread the remaining … Combine the pineapple with half of the cool whip. 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. Smooth the pineapple mixture on top of the bottom cake. This Pineapple Coconut Cake … You can find them on Amazon or any well stocked store that carries baking supplies such as Michael’s. The cake was very soft and tasty. Set aside. You can omit this step and just cream together the sugar and butter. In this Toasted Coconut Pineapple Cake, homemade coconut cake gets layered with a sweet pineapple filling. Dry Ingredients: Sift the cake flour, baking powder and salt into a large bowl. 8. There are several steps to this recipe, some that are optional. This pound cake is baked with crushed pineapples and toasted sweetened coconut flakes. Set in oven and bake 35-40 minutes or until golden and toothpick placed in center comes out with just a few crumbs. 7. I wouldn’t change a thing. A blender works too. In a medium bowl whisk together the flour, baking powder, soda and salt. How to serve pineapple coconut cake. This year is flying by, like they all do, and I am now getting around to posting some recipes I tested this summer. Wet Ingredients: Combine ¾ cup pineapple juice and ¾ cup buttermilk into a small pitcher or bowl. In a large mixing bowl, whisk together dry ingredients (flour, sugar, baking powder, baking soda, salt and coconut). I am a self taught baker, cook and mixologist and photographer. This is a great flavor addition to the buttercream if you feel adventurous and want to make it. Stir in the toasted coconut and the pineapple chunks. Crushed Pineapple — Crushed pineapple helps to make this delicious carrot cake even moister. 3” high side cake pans are preferred, you can use 2”high side pans, however, the cakes wont rise as high. The idea is to moisten it but not make it soggy. Make sure to include some of the liquid in the can for added flavor. Add and fold in ¾ Cup of Frosting to the whipped cream. I hope you love it here. Preheat oven to 350°. 10. 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. Top with the second layer of cake and frost the top and sides of cake. If so, cover with aluminium foil and continue to bake for about 10 mins till a toothpick poked in the center comes out clean. In another mixing bowl or large measuring cup, mix together buttermilk, oil, eggs and coconut extract. *I use Amul whipping cream, and usually keep it in the fridge. Press large, toasted coconut chips around the bottom two inches of the cake. Cream together the butter and sugar in the bowl of a stand mixer, until light and fluffy, about 5 minutes. Preheat oven to 350 degrees F. 9. Preheat oven to 350 degrees F 9. Toasted coconut blended with sugar in cake batter. 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. As an Amazon Associate I earn from qualifying purchases. Lots of tennis for my kids, the better they get, the more tournaments they play in. Which means, summer is finally bearable. Add the eggs and vanilla beat well till combined. Scrape the batter into the prepared pan. Strain into a clean bowl to remove any cooked bits of yolks. Its amazing but oh so much work. I want all my recipes to be a success for you especially this amazing toasted coconut layer cake. 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 … Remove from heat and let sit for an hour. Fold in the flour mixture, and beat until smooth and combined. This pound cake is baked with crushed pineapples and toasted sweetened coconut flakes. 4. 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. How to toast coconut | How to toast walnuts Preheat the oven to 350 degrees. Add in the butter one tablespoon at a time, mixing for a few seconds between each addition. And there you have it, your toasted coconut ice cream batter. Don’t add them all up. I have made many versions of a coconut layer cake in my lifetime and this toasted coconut version is my favorite. *Fresh pineapple and fresh juice can be used, although you may want to add 1/4 cup powdered sugar to the whipped cream. Carefully roll back up (without the towel) and spread the top and sides with cool whip and sprinkle with toasted coconut. Mix in the salt if using, then set aside. I have indicated amounts of ingredients in cups, ounces and grams. Add a second layer of cake on top of the first one and repeat the same process with the frosting and pineapple mixture. Shake off any excess flour. Your email address will not be published. 11. Keep in the refrigerator at all times. Whisk the egg yolks in a medium bowl then slowly add in the heated milk to the eggs, whisking constantly to temper the eggs. For the cake: Preheat the oven to 350 degrees F. Butter two 8-inch cake pans, then fit each with a parchment round. This Coconut Pineapple Cake is simple and delicious coconut with a light and fluffy whipped pineapple frosting. Chill completely before using. The cakes can also be made ahead of time, wrapped in plastic wrap then foil before fully cooling then frozen. Next, fold in all of the drained crushed pineapple and ¾ cup of toasted coconut. This brings me to my next note about toasted coconut syrup. This extremely moist Pineapple Coconut Cake is made from scratch. About 5-7 minutes. This last time I had a few coconut requests, one being coconut cheesecake. Dry Ingredients: Sift the cake flour, baking powder and salt into a large bowl. Fold in the pineapple and pecans. 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. Next, set a saucepan with one inch of water over medium heat and bring to a simmer. Grease and flour 3 9 inch cake pans and set aside. This added step really intensifies the flavor of the coconut. 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! This frosting is made from just 3 ingredients stirred together; it's light, creamy and irresistible! This pineapple coconut cake will remain moist and fresh for up to 4 days if stored in a covered container in the kitchen. Let … 09/05/2018 By the desserted girl 7 Comments. Beautiful photography as always. The coconut cake has a tender crumb and melts in your mouth, all thanks to buttermilk. To make the filling, beat the cream until it forms soft peaks, and keep it chilled while you slice the cake. 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. We also started swimming a lot more this summer as well. This site uses Akismet to reduce spam. A moist two layer coconut cake with a toasted coconut in the cake and buttercream, a rich coconut custard filling and toasted coconut chips. Once in a while I will ask on my social media pages what recipes my readers would like to see. First set the butter out on the counter to thaw slightly before starting the buttercream. 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. 09/05/2018 By the desserted girl 7 Comments. Add egg yolks, one at a time, beating well after each addition. Preheat oven to 350 degrees F 9. Spoon the batter into the prepared tin and smooth it out. It is silky smooth, spreads and pipes easily and is on the less sweet side than traditional American buttercream ( butter and powdered sugar buttercream). I love having a filling to cakes other than just the buttercream. I know my summer flew by a lot faster than planned. Spread a layer of the frosting on the top of the first layer. Add in the extracts and mix well. 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. 7. Invert onto wire cooling rack, remove pans and parchment paper and cool completely until ready to assemble. I have found it not to be that consistent in texture. 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. Add the chopped pineapple and 1 cup of the toasted coconut and stir until just combined. Cover and chill for a few hours; while that’s happening, make your cake. Pour into the cake tin and bake for 40 minutes, or until a … Required fields are marked *. I'm Gayatri, thanks for stopping by! Pineapple Coconut Cake Preheat oven to 350 degrees F and grease and flour 3 8″ round cake pans. Take a knife and score around the edge of the cake pans and remove the cakes. One good thing about me cooking all the time is I have been doing a ton of recipe testing. 1. Choose ONE. Set aside. 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. Serve at room temperature. With a hand or stand mixer, beat together milk and pudding mix until slightly thickened. The coconut frosting even has pineapple juice in it for extra tang and flavor. I suggest using a food scale for either grams or ounces, more accurate than scooping and leveling in measuring cups. Today I am sharing a toasted coconut pineapple dump cake. Rich, buttery cake with lots of pineapple and fresh cream, covered in toasted coconut! Except for the early mornings they have tennis lessons. Happy almost weekend! With their coach and with me. Rotate the tin halfway through the baking time for even browning. Like all recipes read it over several times to make sure you have down what you need to do before you get started. Add another layer and spread the remaining Pineapple Filling. It’s awesome having one so close to use. The gorgeous layers not only look elegant, but keep this cake extra moist. 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. Mix in drained pineapple and cup of coconut. Slice the cake horizontally and gently place the top on a plate. Place some buttercream in a piping bag and cut off the tip about 1” up from the end. IF you are to make any substitutions with anything ( gluten free flours, egg or dairy free) please do so at your own risk. The final product is somewhat of a masterpiece, and … You can also use a baking spray in place of the butter and flour. Fold the batter into the prepared loaf pan and top with remaining toasted coconut. That is what is great about this cake – you can customize it to how you want it. Coconut Cake Layers. In a medium-large bowl, mix 2 cups of Cool Whip, crushed pineapple, and slivered almonds until completely combined. Bake for 1 hour, or until an inserted toothpick comes out clean. 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. Stupendous toasted coconut pineapple pound cake is a definite crowd-pleaser which is simple yet amazing. 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. In a stand mixer bowl, whisk the egg whites with the sugar, salt and cream of tartar. This is a space for fun, approachable, delicious, desserts and savouries. You can make this cake with just the buttercream as the filing as well as frosting. Divide the batter evenly between the prepared cake pans. The recipe is loaded with toasted nuts, coconut, and pineapple. Same goes for the school year. I love it but it is taking some time to get adjusted too. For me, the cake plus the tinned pineapple was sweet enough. Butter and flour the parchment. In the recipe I have indicated ingredient amounts in cups, ounces and grams. Spread about a cup or so of buttercream about 1/4 of an inch thick spreading into an even layer. I used a small food processor for this. 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. This helps keep the cake from sticking to the pans. In a large bowl, cream butter, coconut oil and sugar until light and fluffy, about 4 minutes. 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. Of course these two steps are completely optional! Toast ½ cup coconut over low heat until just browned. Use your sharpest knife and slice it into thick pieces. Omit this step if not adding the coconut flakes into the batter.*. Set aside. Coconut Cake Layers. Stir until sugar is dissolved and mixture is steaming, 2-3 minutes. ha ha. 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. Hope you enjoy my recipes! 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! Add 1 cup confectioners' sugar; beat until stiff peaks form. I have a lot of amazing recipes I am hoping to be able to share the rest of this year. Remove cake from oven and using end of cooking spoon, poke holes in cake. 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. 2. You can substitute this with your favorite jam ( raspberry is amazing with coconut) or curd ( lemon or pineapple yum!) Happy eating! Don't wait until the toothpick comes out totally dry, or your cake might be a bit dry around the edges. Set aside to cool. The whipped cream is unsweetened, though you can add sugar if you like and you may need it if using fresh pineapple. Toasted Coconut Layer Cake. Arrange pineapple in a single layer in a well seasoned 12-in. Preheat your oven to 350 degrees. For the Custard: Combine sugar, flour, coconut milk and salt in a saucepan set over medium heat. Buttercream -  I am a big fan of Swiss Meringue Buttercream for cake and cupcakes. I do suggest keeping the frosting you choose to make flavored with coconut. 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. Not everyone loves coconut flakes in the actual cake itself. Bake the cake until a toothpick inserted in the center comes out clean, 1 hour to 10 hour and 10 minutes. In a large bowl, whisk together the oil, sour cream and sugar. Please leave a comment on the blog or share a photo on Instagram, Categories: Cakes & Cupcakes Tags: coconut cake, layer cake, toasted coconut. King Arthur AP flour is 25 grams per 1/4 a cup. Next, fold in all of the drained crushed pineapple and ¾ cup of toasted coconut. Thaw before assembling the cake. ( 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). The toasted coconut blended with the sugar add an extra layer of toasted coconut flavor to the cake. Garnish with candied pineapple pieces. … Cut each cake horizontally into two layers. Your email address will not be published. Please read the recipe carefully before making. Once it’s toasted, remove from heat and cool before adding to your frosting. The coconut custard is really good and adds an extra layer of flavor as well as texture to the cake. The directions call for the cake to be cooled before serving, but I prefer it … To celebrate, I made you a slightly upgraded version of the classic pineapple … Add in the egg whites one at a time, stopping the mixer to scrape down the sides of the bowl between each addition. 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. cast-iron or other ovenproof skillet. You can make this as a round layer cake too, if you use the original proportions. In another bowl, beat cream cheese, pineapple and remaining confectioners' sugar until blended; stir in 2 cups coconut. Enough about my life. 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 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. Fresh pineapple is totally fine too though. Choose ONE. We switched schools again. Set aside. The pineapple, the cream cheese, the toasted coconut…it’s like summer on a plate. Place the top cake layer coconut side down on top of the pineapple … Required fields are marked *. I have had readers in the past ask if they were to add BOTH cups of flour and grams of flour to the recipe. Just in time for fall. My husband is in his last year of school as well as working full time still. #recipeoftheday My favourite crunchy ginger biscui, NEW POST!! Your email address will not be published. Whipped Coconut Pineapple Filling. Having the proper equipment also ensures that the recipe will come out as stated. Toasted Coconut Syrup - I love making my own flavorings and syrups for baking and cocktails. 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. Preheat oven to 350º. Pineapple cake is my all time favorite and makes this cake occasionally. Polenta Lemon Olive Oil Cake with Whipped Honey Mascarpone ». Hello! 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 … In texture remove any cooked bits of yolks invert onto wire cooling rack remove. Peaks, and beat until smooth and combined frosting around the edges have had readers the. 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