Smooth the pineapple mixture on top of the bottom cake. You can serve this pineapple coconut cake as is, or you can sprinkle the top of the cake … I have had readers in the past ask if they were to add BOTH cups of flour and grams of flour to the recipe. Same goes for the school year. Choose ONE. Whisk the egg yolks in a medium bowl then slowly add in the heated milk to the eggs, whisking constantly to temper the eggs. Measure out all your ingredients, I highly suggest a. 11. Add and fold in ¾ Cup of Frosting to the whipped cream. Place the top cake layer coconut side down on top of the pineapple … Notify me of follow-up comments by email. 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. Preheat oven to 350 degrees F 9. 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. Your bottom layer will have the coconut side up. 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. Don’t add them all up. I used a small food processor for this. The coconut cake has a tender crumb and melts in your mouth, all thanks to buttermilk. First set the butter out on the counter to thaw slightly before starting the buttercream. In a stand mixer bowl, whisk the egg whites with the sugar, salt and cream of tartar. Layers of tender, moist coconut cake, fresh pineapple filling, and whipped coconut cream cheese frosting that all pair together perfectly. Tinned pineapple is much sweeter so I left the cream unsweetened. I love eating this cake with a scoop of ice cream. Wet Ingredients: Combine ¾ cup pineapple juice and ¾ cup buttermilk into a small pitcher or bowl. Carefully roll back up (without the towel) and spread the top and sides with cool whip and sprinkle with toasted coconut. 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. Scrape the bottom often to keep the custard from sticking. Don't wait until the toothpick comes out totally dry, or your cake might be a bit dry around the edges. Your email address will not be published. Slice the cake horizontally and gently place the top on a plate. Add another layer and evenly spread a heaping 1/2 cup of the Frosting. To make the filling, beat the cream until it forms soft peaks, and keep it chilled while you slice the cake. Coconut Cake Layers 8. Add in the butter one tablespoon at a time, mixing for a few seconds between each addition. 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. 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. In a medium bowl whisk together the flour, baking powder, soda and salt. The directions call for the cake to be cooled before serving, but I prefer it … 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. Divide the batter evenly between the prepared cake pans. 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. or leave out all together, For the frosting – I am ALL about Swiss Meringue. I have indicated amounts of ingredients in cups, ounces and grams. I made this cake with 8″ round 3″high pans. Add another layer and spread the remaining Pineapple Filling. Choose ONE. Add the eggs and vanilla beat well till combined. This pineapple coconut cake will remain moist and fresh for up to 4 days if stored in a covered container in the kitchen. Spread half of the Pineapple Filling across the surface. This added step really intensifies the flavor of the 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. Happy almost weekend! This is basically the tropical dessert we all need right now. Set aside. Combine sugar, flour, coconut milk and salt in a saucepan set over medium heat. Fold the pineapple gently into the remaining cream. How to serve pineapple coconut cake. Fresh pineapple is totally fine too though. How to toast coconut | How to toast walnuts Preheat the oven to 350 degrees. Add in the extracts and mix well. 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. There are several steps to this recipe, some that are optional. Add a second layer of cake on top of the first one and repeat the same process with the frosting and pineapple mixture. Mix in drained pineapple and cup of coconut. About 5-7 minutes. We switched schools again. 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. Just in time for fall. I love adding in a filling to cakes besides just the buttercream. This year is flying by, like they all do, and I am now getting around to posting some recipes I tested this summer. This last time I had a few coconut requests, one being coconut cheesecake. Set aside to cool completely. 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. Once in a while I will ask on my social media pages what recipes my readers would like to see. For the cake: Preheat the oven to 350 degrees F. Butter two 8-inch cake pans, then fit each with a parchment round. Whipped Coconut Pineapple Filling 7. Having the proper equipment also ensures that the recipe will come out as stated. 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. This extremely moist Pineapple Coconut Cake is made from scratch. 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. I love having a filling to cakes other than just the buttercream. Shredded Coconut — Toasting the coconut before adding it to the mix is highly recommended. In a large bowl, whisk together the oil, sour cream and sugar. *I use Amul whipping cream, and usually keep it in the fridge. This pound cake is baked with crushed pineapples and toasted sweetened coconut flakes. I have made many versions of a coconut layer cake in my lifetime and this toasted coconut version is my favorite. Stir until sugar is dissolved and mixture is steaming, 2-3 minutes. Mix in the salt if using, then set aside. Fold in whipped cream. We also started swimming a lot more this summer as well. It is silky smooth, spreads and pipes easily and is on the less sweet side than traditional American buttercream ( butter and powdered sugar buttercream). Learn how your comment data is processed. The recipe is loaded with toasted nuts, coconut, and pineapple. Fold the batter into the prepared loaf pan and top with remaining toasted coconut. Whipped Coconut Pineapple Filling. Pineapple cake is my all time favorite and makes this cake occasionally. The final product is somewhat of a masterpiece, and … In a large mixing bowl, whisk together dry ingredients (flour, sugar, baking powder, baking soda, salt and coconut). Brands of ingredients tend to differ in amounts. Coconut Cake Layers. Its busy to say the least, but we love it. Set aside. Spread about a cup or so of buttercream about 1/4 of an inch thick spreading into an even layer. Toasted Coconut Syrup - I love making my own flavorings and syrups for baking and cocktails. Reserve about 1/4 cup of the whipped cream for the sides. 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. 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. A  new hybrid homeschool program. 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. Let … You can make this cake with just the buttercream as the filing as well as frosting. 1. The gorgeous layers not only look elegant, but keep this cake extra moist. This Coconut Pineapple Cake is simple and delicious coconut with a light and fluffy whipped pineapple frosting. Coconut Cake Layers. Next, fold in all of the drained crushed pineapple and ¾ cup of toasted coconut. I have a lot of amazing recipes I am hoping to be able to share the rest of this year. Let cool in pans for ten minutes. Thank you. Finish frosting it with another smooth layer then using a small spatula make swirls around the edges and top. Shake off any excess flour. I wouldn’t change a thing. Now, if you are a regular here, you may be familiar with my dump cake obsession. … Let the cake cool completely at room temperature. 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. This helps keep the cake from sticking to the pans. Cream together the butter and sugar in the bowl of a stand mixer, until light and fluffy, about 5 minutes. Fold in the pineapple and pecans. I know my summer flew by a lot faster than planned. Set aside. 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. The custard can be made up to a few days ahead of time to save time the day of making and assembling the cake. 10. Arrange pineapple in a single layer in a well seasoned 12-in. 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! Cover and chill for a few hours; while that’s happening, make your cake. You can always use sweetened coconut cream to flavor your buttercream. Top with the second layer of cake and frost the top and sides of cake. Fruity, soft cake layers filled with crushed pineapple, frosted with a vanilla coconut milk frosting, and covered with toasted coconut and dried pineapple decor. Dry Ingredients: Sift the cake flour, baking powder and salt into a large bowl. That is what is great about this cake – you can customize it to how you want it. It should be at cool room temperature before being added in. Ingredient Notes. I suggest using a food scale for either grams or ounces, more accurate than scooping and leveling in measuring cups. This is a space for fun, approachable, delicious, desserts and savouries. In another bowl, beat cream cheese, pineapple and remaining confectioners' sugar until blended; stir in 2 cups coconut. Crushed Pineapple — Crushed pineapple helps to make this delicious carrot cake even moister. Chill completely before using. Spread the toasted coconut flakes around the sides of the cake. Take a knife and score around the edge of the cake pans and remove the cakes. You can find them on Amazon or any well stocked store that carries baking supplies such as Michael’s. I want all my recipes to be a success for you especially this amazing toasted coconut layer cake. Pineapple Cream Cake with Toasted Coconut. One good thing about me cooking all the time is I have been doing a ton of recipe testing. You can also use a baking spray in place of the butter and flour. The whipped cream is unsweetened, though you can add sugar if you like and you may need it if using fresh pineapple. In a large bowl, beat cream until it begins to thicken. I hope you love it here. 09/05/2018 By the desserted girl 7 Comments. Grease and flour 3 9 inch cake pans and set aside. Stir in the toasted coconut and the pineapple chunks. Set mixer speed to low then alternate adding in the flour mixture with the coconut mixture in three additions each. Line a large baking sheet with parchment or a silicone baking mat. You can make this as a round layer cake too, if you use the original proportions. You can omit this step and just cream together the sugar and butter. I will try to get back to you in a timely manner. Yum! Three inch high side pans work best. Fill with the custard, you might not use all, then top with the other cake layer, cut side down. Next, fold in all of the drained crushed pineapple and ¾ cup of toasted coconut. Add egg yolks, one at a time, beating well after each addition. Combine the pineapple with half of the cool whip. You can substitute this with your favorite jam ( raspberry is amazing with coconut) or curd ( lemon or pineapple yum!) 6. Happy eating! Cut each cake horizontally into two layers. Please leave a comment on the blog or share a photo on Instagram, Categories: Cakes & Cupcakes Tags: coconut cake, layer cake, toasted coconut. For example Gold Medal AP flour is 30 grams per 1/4 of a cup. Your email address will not be published. Place some buttercream in a piping bag and cut off the tip about 1” up from the end. The batter is thick but spreadable. Thaw before assembling the cake. Hello! Set in oven and bake 35-40 minutes or until golden and toothpick placed in center comes out with just a few crumbs. In the recipe I have indicated ingredient amounts in cups, ounces and grams. 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). Spread the remaining pineapple cream mixture on the top half of the cake, then cover the sides with the reserved whipped cream from earlier. With a hand or stand mixer, beat together milk and pudding mix until slightly thickened. Now add the third layer and coat the entire cake with frosting. Preheat oven to 350º. 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