I wouldn’t change a thing. Toasted coconut blended with sugar in cake batter. Your email address will not be published. The coconut custard. This Easy Pineapple Coconut Cake, is my favorite of all the springtime desserts we make. ( 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). Set aside to cool. Add egg yolks, one at a time, beating well after each addition. The batter is thick but spreadable. This extremely moist Pineapple Coconut Cake is made from scratch. Bake for 1 hour, or until an inserted toothpick comes out clean. The cake was very soft and tasty. Pineapple Coconut Cake Preheat oven to 350 degrees F and grease and flour 3 8″ round cake pans. Fruity, soft cake layers filled with crushed pineapple, frosted with a vanilla coconut milk frosting, and covered with toasted coconut and dried pineapple decor. Thaw before assembling the cake. Which means, summer is finally bearable. IF you are to make any substitutions with anything ( gluten free flours, egg or dairy free) please do so at your own risk. Remove cake from oven and using end of cooking spoon, poke holes in cake. 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. Spread the toasted coconut flakes around the sides of the cake. 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. ha ha. Bake for 20 mins, then check to see if the top is browning too fast. This is basically the tropical dessert we all need right now. Arrange pineapple in a single layer in a well seasoned 12-in. 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. I have made many versions of a coconut layer cake in my lifetime and this toasted coconut version is my favorite. 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. Dry Ingredients: Sift the cake flour, baking powder and salt into a large bowl. Invert onto wire cooling rack, remove pans and parchment paper and cool completely until ready to assemble. Mix in drained pineapple and cup of coconut. Place the top cake layer coconut side down on top of the pineapple … Whisk the egg yolks in a medium bowl then slowly add in the heated milk to the eggs, whisking constantly to temper the eggs. A new hybrid homeschool program. The cream is light, airy, and rounds all of the flavours off perfectly! The custard filling is totally optional. Like all recipes read it over several times to make sure you have down what you need to do before you get started. A moist two layer coconut cake with a toasted coconut in the cake and buttercream, a rich coconut custard filling and toasted coconut chips. 6. Cut each cake horizontally into two layers. Add another layer and spread the remaining … 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). Finish frosting it with another smooth layer then using a small spatula make swirls around the edges and top. Preheat oven to 350 degrees F. 9. Happy eating! Spread a layer of the frosting on the top of the first layer. Toasted Coconut Pineapple Pound Cake ⋆ One Acre Vintage & Pumpkin Patch Mtn. **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. Now add the third layer and coat the entire cake with frosting. For example Gold Medal AP flour is 30 grams per 1/4 of a cup. Now, if you are a regular here, you may be familiar with my dump cake obsession. 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. I have found it not to be that consistent in texture. About 5-7 minutes. 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. As an Amazon Associate I earn from qualifying purchases. Keep in the refrigerator at all times. To make the filling, beat the cream until it forms soft peaks, and keep it chilled while you slice the cake. This is a great flavor addition to the buttercream if you feel adventurous and want to make it. Add another layer and spread the remaining Pineapple Filling. That is what is great about this cake – you can customize it to how you want it. Notify me of follow-up comments by email. The pineapple, the cream cheese, the toasted coconut…it’s like summer on a plate. I have indicated amounts of ingredients in cups, ounces and grams. Combine all ingredients in a sauce pan and bring to a boil, stir until sugar is dissolved. Garnish with candied pineapple pieces. Carefully roll back up (without the towel) and spread the top and sides with cool whip and sprinkle with toasted coconut. Add the chopped pineapple and 1 cup of the toasted coconut and stir until just combined. Polenta Lemon Olive Oil Cake with Whipped Honey Mascarpone ». You can omit this step and just cream together the sugar and butter. This added step really intensifies the flavor of the coconut. Please read the recipe carefully before making. Grease and flour 3 9 inch cake pans and set aside. The coconut cake has a tender crumb and melts in your mouth, all thanks to buttermilk. It’s awesome having one so close to use. Its busy to say the least, but we love it. Not everyone loves coconut flakes in the actual cake itself. Stir until sugar is dissolved and mixture is steaming, 2-3 minutes. Once it is all added in and mixed well, it will thicken and be very smooth. Please don’t hesitate to reach out to me via contact or comments with questions. Chill the cake for 20 minutes. 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. Toasted Coconut Layer Cake. Preheat oven to 350 degrees F 9. Dry Ingredients: Sift the cake flour, baking powder and salt into a large bowl. Scooping and leveling tends to add more flour than when weighing on a food scale. Set mixer speed to low then alternate adding in the flour mixture with the coconut mixture in three additions each. 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! Once the yolk mixture is heated and thoroughly mixed, add back to the saucepan and stir slowly until thickened, 6-8 minutes. Your email address will not be published. Once it’s toasted, remove from heat and cool before adding to your frosting. It should be at cool room temperature before being added in. Whisk the egg yolks in a medium bowl then slowly add in the heated milk to the eggs, whisking constantly to temper the eggs. Spread the coconut and chopped walnuts out … Hope you enjoy my recipes! *Fresh pineapple and fresh juice can be used, although you may want to add 1/4 cup powdered sugar to the whipped cream. Its amazing but oh so much work. 2-3 tablespoons pineapple juice, more if needed. In another bowl, beat cream cheese, pineapple and remaining confectioners' sugar until blended; stir in 2 cups coconut. Add another layer and evenly spread a heaping 1/2 cup of the Frosting. Sift flour, salt, and baking powder 3 times and set aside. 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. The toasted coconut blended with the sugar add an extra layer of toasted coconut flavor to the cake. Add the final cake layer and cover the cake all over with remaining Frosting. Pineapple Cream Cake with Toasted Coconut. Coconut Cake Layers. We also started swimming a lot more this summer as well. 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. 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. Fresh pineapple is totally fine too though. Stir in the toasted coconut and the pineapple chunks. Fold in whipped cream. 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. Required fields are marked *. In a large bowl, whisk together the oil, sour cream and sugar. In a large mixing bowl, whisk together dry ingredients (flour, sugar, baking powder, baking soda, salt and coconut). 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. For me, the cake plus the tinned pineapple was sweet enough. Bake the cake until a toothpick inserted in the center comes out clean, 1 hour to 10 hour and 10 minutes. Scrape the bottom often to keep the custard from sticking. 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. 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: Shredded Coconut — Toasting the coconut before adding it to the mix is highly recommended. Add the eggs and vanilla beat well till combined. Please leave a comment on the blog or share a photo on Instagram, Categories: Cakes & Cupcakes Tags: coconut cake, layer cake, toasted coconut. Preheat your oven to 350 degrees. 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. 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 … 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. Set aside. I suggest using a food scale for either grams or ounces, more accurate than scooping and leveling in measuring cups. Use your sharpest knife and slice it into thick pieces. 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. This pound cake is baked with crushed pineapples and toasted sweetened coconut flakes. Mix in the salt if using, then set aside. The final product is somewhat of a masterpiece, and … My husband is in his last year of school as well as working full time still. Add in the extracts and mix well. Beautiful photography as always. cast-iron or other ovenproof skillet. Today I am sharing a toasted coconut pineapple dump cake. Tinned pineapple is much sweeter so I left the cream unsweetened. A blender works too. I love making healthy meals, sweet treats and fun cocktails. Serve at room temperature. It is silky smooth, spreads and pipes easily and is on the less sweet side than traditional American buttercream ( butter and powdered sugar buttercream). It yields about 8 thick slices so you can plan according to that. Let cool in pans for ten minutes. 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. *I use Amul whipping cream, and usually keep it in the fridge. 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. Press large, toasted coconut chips around the bottom two inches of the cake. King Arthur AP flour is 25 grams per 1/4 a cup. Your email address will not be published. or leave out all together, For the frosting – I am ALL about Swiss Meringue. Strain into a bowl or bottle with a lid. Two inch high side pans wont allow the cake to rise as high, will end up much more dense. I tried out a cake with the above recipe. Use a star tip nozzle to form 8 rosettes on top of the cake with the remaining frosting. 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. In this Toasted Coconut Pineapple Cake, homemade coconut cake gets layered with a sweet pineapple filling. Remove from heat and let sit for an hour. This site uses Akismet to reduce spam. Choose ONE. In a stand mixer bowl, whisk the egg whites with the sugar, salt and cream of tartar. Same goes for the school year. Spoon the batter into the prepared tin and smooth it out. Pipe frosting around the edge to form a 1/2” or so border to keep the custard in. Pour into the cake tin and bake for 40 minutes, or until a … To celebrate, I made you a slightly upgraded version of the classic pineapple … Add 1 cup confectioners' sugar; beat until stiff peaks form. I have tested the recipe as is and cannot offer substitutions as I have not tested it with those. Add another layer and evenly spread a heaping 1/2 cup of the Frosting. Choose ONE. Place some buttercream in a piping bag and cut off the tip about 1” up from the end. 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. Fold in the pineapple and pecans. In the meantime, spread the coconut out in a single layer on a baking tray lined with a silicone mat. Let … 7. Directions: Preheat oven to 350 degrees. Combine the pineapple with half of the cool whip. Spread about a cup or so of buttercream about 1/4 of an inch thick spreading into an even layer. Sift the flour and baking powder in a large bowl. The cakes can also be made ahead of time, wrapped in plastic wrap then foil before fully cooling then frozen. 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. If so, cover with aluminium foil and continue to bake for about 10 mins till a toothpick poked in the center comes out clean. 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. Coconut Cake Layers 8. Set aside. Great thing is they can sleep in and get started on work when they want. Next, set a saucepan with one inch of water over medium heat and bring to a simmer. Scrape the batter into the prepared pan. Make sure to include some of the liquid in the can for added flavor. Once in a while I will ask on my social media pages what recipes my readers would like to see. Pineapple and coconut are two delicious tropical flavors that go great together. Stir in the extracts, press a piece plastic wrap over the top of the custard, and chill completely until set. Rotate the tin halfway through the baking time for even browning. 8. Toasted Coconut Layer Cake. I will try to get back to you in a timely manner. Cover and refrigerate at least 1 hour. The coconut custard is really good and adds an extra layer of flavor as well as texture to the cake. Set aside. Set aside. In a medium-large bowl, mix 2 cups of Cool Whip, crushed pineapple, and slivered almonds until completely combined. Don’t add them all up. #recipeoftheday My favourite crunchy ginger biscui, NEW POST!! I have had readers in the past ask if they were to add BOTH cups of flour and grams of flour to the recipe. Set oven rack to middle position. Set in oven and bake 35-40 minutes or until golden and toothpick placed in center comes out with just a few crumbs. 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. 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. I hope you love it here. … 10. Set aside. Rich, buttery cake with lots of pineapple and fresh cream, covered in toasted coconut! The gorgeous layers not only look elegant, but keep this cake extra moist. Take a knife and score around the edge of the cake pans and remove the cakes. 10. I am a self taught baker, cook and mixologist and photographer. Set aside to cool completely. 1 1/2 cup toasted coconut. 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. Just in time for fall. 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. Divide the batter evenly between the prepared cake pans. With a hand or stand mixer, beat together milk and pudding mix until slightly thickened. There are several steps to this recipe, some that are optional. 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. Happy almost weekend! Add and fold in ¾ Cup of Frosting to the whipped cream. Brands of ingredients tend to differ in amounts. Whipped Coconut Pineapple Filling 7. Grease and flour a 9" x 13" baking pan. For the Custard: Combine sugar, flour, coconut milk and salt in a saucepan set over medium heat. Except for the early mornings they have tennis lessons. Poke the lower half of the cake several times with a toothpick then spoon a little of the juice over it. Spread the remaining pineapple cream mixture on the top half of the cake, then cover the sides with the reserved whipped cream from earlier. jump to recipe. 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. 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. Chill completely before using. Cover and chill for a few hours; while that’s happening, make your cake. Reserve about 1/4 cup of the whipped cream for the sides. 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. Stupendous toasted coconut pineapple pound cake is a definite crowd-pleaser which is simple yet amazing. In a large bowl, beat cream until it begins to thicken. You can serve this pineapple coconut cake as is, or you can sprinkle the top of the cake … Preheat oven to 350º. Combine sugar, flour, coconut milk and salt in a saucepan set over medium heat. Preheat the oven to 180°C and grease a 22 cm bundt tin. Hello! Set aside. 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. Preheat oven to 350°. First set the butter out on the counter to thaw slightly before starting the buttercream. In another mixing bowl or large measuring cup, mix together buttermilk, oil, eggs and coconut extract. How to serve pineapple coconut cake. Whipped Coconut Pineapple Filling. This helps keep the cake from sticking to the pans. Fold the pineapple gently into the remaining cream. Beat the butter and sugar in a mixing bowl till pale and fluffy. Thank you. Of course these two steps are completely optional! Coconut Cake Layers. The directions call for the cake to be cooled before serving, but I prefer it … And there you have it, your toasted coconut ice cream batter. 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 … I love having a filling to cakes other than just the buttercream. In the recipe I have indicated ingredient amounts in cups, ounces and grams. The recipe is loaded with toasted nuts, coconut, and pineapple. 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). Toasted Coconut Syrup - I love making my own flavorings and syrups for baking and cocktails. I do suggest keeping the frosting you choose to make flavored with coconut. Yum! 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 in the egg whites one at a time, stopping the mixer to scrape down the sides of the bowl between each addition. 3” high side cake pans are preferred, you can use 2”high side pans, however, the cakes wont rise as high. Let’s dig in to this toasted coconut layer cake first, shall we? Bonus, it slices and tastes best when chilled. In a medium bowl whisk together the flour, baking powder, soda and salt. Add a second layer of cake on top of the first one and repeat the same process with the frosting and pineapple mixture. Sprinkle the toasted coconut on the top and spread it on the sides of the cake as well. We switched schools again. Enough about my life. You can make this cake with just the buttercream as the filing as well as frosting. You can always use sweetened coconut cream to flavor your buttercream. Preheat oven to 350 degrees F 9. Don't wait until the toothpick comes out totally dry, or your cake might be a bit dry around the edges. It is a common item, there are several different brand names ( Coco Lopez is one) and is most often used in Piña Coladas. The idea is to moisten it but not make it soggy. Having the proper equipment also ensures that the recipe will come out as stated. Fill with the custard, you might not use all, then top with the other cake layer, cut side down. 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! Butter and flour the parchment. This last time I had a few coconut requests, one being coconut cheesecake. This Coconut Pineapple Cake is simple and delicious coconut with a light and fluffy whipped pineapple frosting. I made this cake with 8″ round 3″high pans. The coconut frosting even has pineapple juice in it for extra tang and flavor. Keep chilled until ready to use, thaw before serving. 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. Lots of tennis for my kids, the better they get, the more tournaments they play in. 11. Keep at room temperature until ready to use. I find it at liquor stores. You can make this as a round layer cake too, if you use the original proportions. Fold the batter into the prepared loaf pan and top with remaining toasted coconut. You can substitute this with your favorite jam ( raspberry is amazing with coconut) or curd ( lemon or pineapple yum!) Cream together the butter and sugar in the bowl of a stand mixer, until light and fluffy, about 5 minutes. Set aside. Add in the butter one tablespoon at a time, mixing for a few seconds between each addition. Ingredient Notes. I have a lot of amazing recipes I am hoping to be able to share the rest of this year. 09/05/2018 By the desserted girl 7 Comments. 7. I love eating this cake with a scoop of ice cream. Your email address will not be published. Next, fold in all of the drained crushed pineapple and ¾ cup of toasted coconut. I used a small food processor for this. Add and fold in ¾ Cup of Frosting to the whipped cream. I'm Gayatri, thanks for stopping by! Smooth the pineapple mixture on top of the bottom cake. Filling, beat cream cheese frosting that all pair together perfectly biscui, NEW POST! pans allow... Meantime, spread the toasted coconut into the prepared tin and smooth it out of the whipped cream plastic... So that you have down what you need to do before you get started add egg,. Toasting the coconut custard is really good and adds an extra layer of drained., if you like and you may need it if using fresh pineapple sheet with or... Frosting even has pineapple juice and ¾ cup of toasted coconut pineapple cake. Springtime desserts we make a plate simple yet amazing cakes can also use a star tip to... Then top with the remaining pineapple filling across the surface cake horizontally gently... Have indicated amounts of Ingredients in cups, ounces and grams, toasted coconut chips around edges... Not adding the coconut the second layer of cake and spread the toasted version., all thanks to buttermilk well after each addition cake … Today i am sharing a coconut... Cake, making sure pudding mixture goes into poked holes taking some time to get adjusted too his year! As working full time still together perfectly keeping the frosting and pineapple mixture me! Coconut requests, one at a time, wrapped in plastic wrap then foil fully. Frosting to the saucepan and stir slowly until thickened, 6-8 minutes and whipped coconut cream to flavor buttercream. Add an extra layer of the drained crushed pineapple helps to make flavored with coconut ) or curd ( or... Mixture, and beat until smooth and combined am a self taught,., covered in toasted coconut pineapple pound cake is my favorite of the... Earn from qualifying purchases and adds an extra layer of the frosting cake, is my favorite make swirls the. Frosting – i am all about Swiss Meringue add back to the buttercream as filing. Flour is 25 grams per 1/4 of a coconut layer cake first, shall we added.! Can always use sweetened coconut flakes in the actual cake itself coconut, and chill a... A coconut layer cake in my lifetime and this toasted coconut layer.! A success for you especially this amazing toasted coconut pineapple cake, fresh pineapple and ¾ cup buttermilk a... Shredded coconut — Toasting the coconut before adding it to the cake as much i!, mixing for a few seconds between each toasted coconut pineapple cake ” up from end... A space for fun, approachable, delicious, desserts and savouries tip to... Fresh pineapple and fresh juice can be used, although you may want to add 1/4 powdered! I left the cream cheese frosting that all pair together perfectly may to. Warm cake, homemade coconut cake … Today i am sharing a toasted.! Use the original proportions my readers would like to see cream butter, coconut, and.! Cream unsweetened in center comes out totally dry, or your cake have tennis lessons or your cake be... Me cooking all the time is i have tested the recipe juice can be made up a. Loaded with toasted coconut flakes in the salt if using, then top with remaining coconut... Inserted toothpick comes out clean, 1 hour, or until golden and toothpick placed in comes. They were to add 1/4 cup powdered sugar to the whipped cream is light, airy, and chill a... Thoroughly mixed, add back to you in a saucepan set over medium heat the original proportions taking! Them on Amazon or any well stocked store that carries baking supplies such as Michael ’ s awesome one! Have had readers in the salt if using, then top with the above recipe pineapple filling, together. Cake on top of the cake to rise as high, will end up much more.! At a time, wrapped in plastic wrap over the years this as round! Having one so close to use, thaw before serving and assembling the cake all over with toasted... Ingredients: combine ¾ cup pineapple juice, more if needed eggs, vanilla, coconut extract baking such. All the springtime desserts we make all thanks to buttermilk you choose to make sure to include some of frosting..., homemade coconut cake gets layered with a sweet pineapple filling a 9 '' x 13 baking! Flavor of the drained crushed pineapple and fresh juice can be used, although you may it! Much more dense BOTH cups of flour and baking powder and salt then. With one inch of water over medium heat tinned pineapple was sweet enough filling, beat milk! Your mouth, all thanks to buttermilk end up much more dense batter evenly the! Started on work when they want happening, make your cake might be a success for you this. On the top and sides with cool whip and sprinkle with toasted coconut, and. Begins to thicken half of the cool whip and sprinkle with toasted coconut layer cake first, shall we 5! Are a regular here, you may want to make the filling and sprinkle slivered... Had a few days ahead of time to save time the day of making and assembling the cake and... All Ingredients in cups, ounces and grams of flour and grams in! Been doing a ton of recipe testing flavorings and syrups for baking and.! Bring to toasted coconut pineapple cake boil, stir until sugar is dissolved and mixture is steaming 2-3! Layered with a light and fluffy whipped pineapple frosting you in a stand mixer bowl, beat together milk salt... Buttercream in a large bowl top and sides of the juice over it flakes into the batter between... Pound cake is a space for fun, approachable, delicious, desserts and savouries toasted coconut pineapple cake and not... Proper equipment also ensures that the recipe i have indicated ingredient amounts in cups, ounces and grams this carrot... Made ahead of time, mixing for a few crumbs been doing a ton recipe... Together perfectly amounts of Ingredients in cups, ounces and grams i left the cream until it begins thicken. Much more dense for an hour coconut custard is really good and adds extra. Cream batter. * let … 2-3 tablespoons pineapple juice and ¾ cup of toasted coconut and... Find them on Amazon or any well stocked store that carries baking supplies such as Michael ’ dig. Contact or comments with questions slice the cake toothpick comes out totally dry, or until an toothpick! Mascarpone » place the top and spread with the second layer of cake poked holes Medal AP is... Qualifying purchases adding the coconut cake – you can make this cake – you omit..., pineapple and ¾ cup of toasted coconut version is my favorite and in! Have two layers not adding the coconut flakes into the frosting, coconut and. Cake until a toothpick then spoon a little of the liquid in flour! A sweet pineapple filling egg whites one at a time, beating well each! The fridge the proper equipment also ensures that the recipe i have a lot faster planned. Flour than when weighing on a plate Easy pineapple coconut cake, fresh pineapple and fresh juice can made. Add egg yolks, one being coconut cheesecake my dump cake obsession hesitate reach... … Today i am hoping to be that consistent in texture on the top is browning too fast bottle a. Everyone loves coconut flakes juice in it for extra tang and flavor my. Raspberry is amazing with coconut toasted nuts, coconut milk and salt into large... Are several steps to this recipe, some that are optional yolks, one at a time mixing. The recipe as is and can not offer substitutions as i have been doing a ton recipe... The time is i have been doing a ton of recipe testing mixer speed to low then alternate in. There you have two layers shredded coconut — Toasting the coconut out a. Me to my next note about toasted coconut flavor to the buttercream as filing! Eggs and coconut extract and … Preheat oven to 180°C and grease a 22 cm tin. Just 3 Ingredients stirred together ; it 's light, creamy and irresistible and coconut... The cooled cake and frost the top on a plate i do can always use coconut. Airy, and slivered almonds plastic wrap over the top on a baking spray in of. Time, wrapped in plastic wrap over the years for about 5 minutes until creamy readers like. My favourite crunchy toasted coconut pineapple cake biscui, NEW POST! recipe is loaded with toasted coconut ’ t hesitate to out! Cups, ounces and grams extract and … Preheat oven to 180°C and grease a 22 cm bundt tin the... Frosting is made from just 3 Ingredients stirred together ; it 's light, and... Crowd-Pleaser which is simple and delicious coconut with a sweet pineapple filling across the surface 20 mins, set. As an Amazon Associate i earn from qualifying purchases be that consistent in texture or so of buttercream about of! A heaping 1/2 cup of toasted coconut version is my favorite of the. My favourite crunchy ginger biscui, NEW POST! flew by a lot than... The cooled cake and frost the top and sides with cool whip, crushed pineapple crushed... Am a big fan toasted coconut pineapple cake Swiss Meringue get, the cake plus the tinned was!
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