One good thing about me cooking all the time is I have been doing a ton of recipe testing. Fresh pineapple is totally fine too though. Notify me of follow-up comments by email. We also started swimming a lot more this summer as well. This is a great flavor addition to the buttercream if you feel adventurous and want to make it. The whipped cream is unsweetened, though you can add sugar if you like and you may need it if using fresh pineapple. First set the butter out on the counter to thaw slightly before starting the buttercream. Please don’t hesitate to reach out to me via contact or comments with questions. My husband is in his last year of school as well as working full time still. Add and fold in ¾ Cup of Frosting to the whipped cream. I know my summer flew by a lot faster than planned. The batter is thick but spreadable. 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. Stir until sugar is dissolved and mixture is steaming, 2-3 minutes. Remove cake from oven and using end of cooking spoon, poke holes in cake. Once in a while I will ask on my social media pages what recipes my readers would like to see. This frosting is made from just 3 ingredients stirred together; it's light, creamy and irresistible! Keep at room temperature until ready to use. Today I am sharing a toasted coconut pineapple dump cake. I have a lot of amazing recipes I am hoping to be able to share the rest of this year. Choose ONE. The toasted coconut blended with the sugar add an extra layer of toasted coconut flavor to the cake. 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. 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 pineapple, the cream cheese, the toasted coconut…it’s like summer on a plate. 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. Lots of my recipes are influenced by my travels to Hawaii over the years. Next, fold in all of the drained crushed pineapple and ¾ cup of toasted coconut. 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. 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! This year is flying by, like they all do, and I am now getting around to posting some recipes I tested this summer. Spread half of the Pineapple Filling across the surface. Add the eggs and vanilla beat well till combined. Add the chopped pineapple and 1 cup of the toasted coconut and stir until just combined. Finish frosting it with another smooth layer then using a small spatula make swirls around the edges and top. Pipe frosting around the edge to form a 1/2” or so border to keep the custard in. Polenta Lemon Olive Oil Cake with Whipped Honey Mascarpone ». Reserve about 1/4 cup of the whipped cream for the sides. Place some buttercream in a piping bag and cut off the tip about 1” up from the end. Add 1 cup confectioners' sugar; beat until stiff peaks form. I love making healthy meals, sweet treats and fun cocktails. Slice the cake horizontally and gently place the top on a plate. No more rushing around in the morning to get ready for school, find shoes, iron uniforms. The coconut frosting even has pineapple juice in it for extra tang and flavor. Let the cake cool completely at room temperature. Whisk the egg yolks in a medium bowl then slowly add in the heated milk to the eggs, whisking constantly to temper the eggs. Pineapple Cream Cake with Toasted Coconut. I want all my recipes to be a success for you especially this amazing toasted coconut layer cake. cast-iron or other ovenproof skillet. Once it is all added in and mixed well, it will thicken and be very smooth. I have had readers in the past ask if they were to add BOTH cups of flour and grams of flour to the recipe. Divide the batter evenly between the prepared cake pans. The custard filling is totally optional. Scooping and leveling tends to add more flour than when weighing on a food scale. 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 … The recipe is loaded with toasted nuts, coconut, and pineapple. 5. Pineapple Coconut Cake Preheat oven to 350 degrees F and grease and flour 3 8″ round cake pans. It is silky smooth, spreads and pipes easily and is on the less sweet side than traditional American buttercream ( butter and powdered sugar buttercream). Choose ONE. 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. This Coconut Pineapple Cake is simple and delicious coconut with a light and fluffy whipped pineapple frosting. Toasted Coconut Layer Cake. 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. Cover and chill for a few hours; while that’s happening, make your cake. **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. Dry Ingredients: Sift the cake flour, baking powder and salt into a large bowl. Add another layer and evenly spread a heaping 1/2 cup of the Frosting. In a mixer, blend butter and sugar for about 5 minutes until creamy. Set aside. 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. 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. In a medium bowl whisk together the flour, baking powder, soda and salt. Beautiful photography as always. I have tested the recipe as is and cannot offer substitutions as I have not tested it with those. It is a common item, there are several different brand names ( Coco Lopez is one) and is most often used in Piña Coladas. jump to recipe. Grease and flour 3 9 inch cake pans and set aside. Spread the remaining pineapple cream mixture on the top half of the cake, then cover the sides with the reserved whipped cream from earlier. Chill the cake for 20 minutes. 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. About 5-7 minutes. I’d love a piece. Toasted Coconut Layer Cake. In a large bowl, beat cream until it begins to thicken. Preheat your oven to 350 degrees. Shake off any excess flour. Bake for 20 mins, then check to see if the top is browning too fast. Pineapple and coconut are two delicious tropical flavors that go great together. This helps keep the cake from sticking to the pans. The coconut custard is really good and adds an extra layer of flavor as well as texture to the cake. The cream is light, airy, and rounds all of the flavours off perfectly! 2-3 tablespoons pineapple juice, more if needed. Pour mixture over warm cake, making sure pudding mixture goes into poked holes. King Arthur AP flour is 25 grams per 1/4 a cup. 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. Next, fold in all of the drained crushed pineapple and ¾ cup of toasted coconut. 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. That is what is great about this cake – you can customize it to how you want it. Spread the toasted coconut flakes around the sides of the cake. Which means, summer is finally bearable. This brings me to my next note about toasted coconut syrup. I find it at liquor stores. Happy almost weekend! In another mixing bowl or large measuring cup, mix together buttermilk, oil, eggs and coconut extract. The cakes can also be made ahead of time, wrapped in plastic wrap then foil before fully cooling then frozen. IF you are to make any substitutions with anything ( gluten free flours, egg or dairy free) please do so at your own risk. Like all recipes read it over several times to make sure you have down what you need to do before you get started. Not everyone loves coconut flakes in the actual cake itself. 7. As an Amazon Associate I earn from qualifying purchases. 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! Keep in the refrigerator at all times. Rich, buttery cake with lots of pineapple and fresh cream, covered in toasted coconut! Let’s dig in to this toasted coconut layer cake first, shall we? This is a space for fun, approachable, delicious, desserts and savouries. Of course these two steps are completely optional! Toasted coconut blended with sugar in cake batter. 1. Bake the cake until a toothpick inserted in the center comes out clean, 1 hour to 10 hour and 10 minutes. Wet Ingredients: Combine ¾ cup pineapple juice and ¾ cup buttermilk into a small pitcher or bowl. I am a self taught baker, cook and mixologist and photographer. In a medium-large bowl, mix 2 cups of Cool Whip, crushed pineapple, and slivered almonds until completely combined. Stir in the toasted coconut and the pineapple chunks. This is definitely for the hard core coconut lovers. I'm Gayatri, thanks for stopping by! Set aside. Pineapple cake is my all time favorite and makes this cake occasionally. Fold in whipped cream. 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. I used a small food processor for this. I love eating this cake with a scoop of ice cream. 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. Crushed Pineapple — Crushed pineapple helps to make this delicious carrot cake even moister. This pineapple coconut cake will remain moist and fresh for up to 4 days if stored in a covered container in the kitchen. Cover and refrigerate at least 1 hour. A  new hybrid homeschool program. I have made many versions of a coconut layer cake in my lifetime and this toasted coconut version is my favorite. Preheat oven to 350 degrees F 9. Great thing is they can sleep in and get started on work when they want. 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. Combine the pineapple with half of the cool whip. It yields about 8 thick slices so you can plan according to that. 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. You can substitute this with your favorite jam ( raspberry is amazing with coconut) or curd ( lemon or pineapple yum!) Required fields are marked *. Poke the lower half of the cake several times with a toothpick then spoon a little of the juice over it. Set aside. 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. Your bottom layer will have the coconut side up. A moist two layer coconut cake with a toasted coconut in the cake and buttercream, a rich coconut custard filling and toasted coconut chips. This pound cake is baked with crushed pineapples and toasted sweetened coconut flakes. Thank you. Set aside. Set aside. Measure out all your ingredients, I highly suggest a. Three inch high side pans work best. Smooth the pineapple mixture on top of the bottom cake. Cut each cake horizontally into two layers. 8. Strain into a bowl or bottle with a lid. I tried out a cake with the above recipe. 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. Carefully roll back up (without the towel) and spread the top and sides with cool whip and sprinkle with toasted coconut. Serve at room temperature. Gently sprinkle and press the toasted coconut into the frosting. 3” high side cake pans are preferred, you can use 2”high side pans, however, the cakes wont rise as high. 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. You can serve this pineapple coconut cake as is, or you can sprinkle the top of the cake … For the Custard: Combine sugar, flour, coconut milk and salt in a saucepan set over medium heat. *I use Amul whipping cream, and usually keep it in the fridge. To make the filling, beat the cream until it forms soft peaks, and keep it chilled while you slice the cake. Place the top cake layer coconut side down on top of the pineapple … The coconut cake has a tender crumb and melts in your mouth, all thanks to buttermilk. Toasted Coconut Syrup - I love making my own flavorings and syrups for baking and cocktails. Fold the pineapple gently into the remaining cream. In another bowl, beat cream cheese, pineapple and remaining confectioners' sugar until blended; stir in 2 cups coconut. I wouldn’t change a thing. Line a large baking sheet with parchment or a silicone baking mat. In a large bowl, whisk together the oil, sour cream and sugar. Dry Ingredients: Sift the cake flour, baking powder and salt into a large bowl. Don’t add them all up. I will try to get back to you in a timely manner. Add and fold in ¾ Cup of Frosting to the whipped cream. ha ha. Tinned pineapple is much sweeter so I left the cream unsweetened. Fold the batter into the prepared loaf pan and top with remaining toasted coconut. 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 350 degrees F 9. Add another layer and spread the remaining Pineapple Filling. Directions: Preheat oven to 350 degrees. I do suggest keeping the frosting you choose to make flavored with coconut. Hope you enjoy my recipes! Add the final cake layer and cover the cake all over with remaining Frosting. Coconut Cake Layers. I have indicated amounts of ingredients in cups, ounces and grams. This Pineapple Coconut Cake … Chill completely before using. 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. In a large mixing bowl, whisk together dry ingredients (flour, sugar, baking powder, baking soda, salt and coconut). 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. Layers of tender, moist coconut cake, fresh pineapple filling, and whipped coconut cream cheese frosting that all pair together perfectly. #recipeoftheday My favourite crunchy ginger biscui, NEW POST!! Whipped Coconut Pineapple Filling 7. I suggest using a food scale for either grams or ounces, more accurate than scooping and leveling in measuring cups. I hope you love it here. Your email address will not be published. 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. In this Toasted Coconut Pineapple Cake, homemade coconut cake gets layered with a sweet pineapple filling. 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. Dry Ingredients: Sift the cake flour, baking powder and salt into a large bowl. Remove from heat and let sit for an hour. In the recipe I have indicated ingredient amounts in cups, ounces and grams. Spoon the batter into the prepared tin and smooth it out. 10. 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. I made this cake with 8″ round 3″high pans. 11. Shredded Coconut — Toasting the coconut before adding it to the mix is highly recommended. *Fresh pineapple and fresh juice can be used, although you may want to add 1/4 cup powdered sugar to the whipped cream. With their coach and with me. Yum! In the meantime, spread the coconut out in a single layer on a baking tray lined with a silicone mat. Required fields are marked *. Add another layer and spread the remaining … 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. 2. Add in the extracts and mix well. Add eggs, vanilla, coconut extract and … Strain into a clean bowl to remove any cooked bits of yolks. Now add the third layer and coat the entire cake with frosting. Bake for 1 hour, or until an inserted toothpick comes out clean. Make sure to include some of the liquid in the can for added flavor. Use a star tip nozzle to form 8 rosettes on top of the cake with the remaining frosting. 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. Your email address will not be published. 8. Very tasty. If so, cover with aluminium foil and continue to bake for about 10 mins till a toothpick poked in the center comes out clean. To celebrate, I made you a slightly upgraded version of the classic pineapple … Spread the coconut and chopped walnuts out … Add in the butter one tablespoon at a time, mixing for a few seconds between each addition. Stupendous toasted coconut pineapple pound cake is a definite crowd-pleaser which is simple yet amazing. In a stand mixer bowl, whisk the egg whites with the sugar, salt and cream of tartar. For example Gold Medal AP flour is 30 grams per 1/4 of a cup. Combine sugar, flour, coconut milk and salt in a saucepan set over medium heat. 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. Un-roll the cooled cake and spread with the filling and sprinkle with slivered almonds. Happy eating! Pour into the cake tin and bake for 40 minutes, or until a … How to toast coconut | How to toast walnuts Preheat the oven to 350 degrees. ( 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). 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. Whisk the egg yolks in a medium bowl then slowly add in the heated milk to the eggs, whisking constantly to temper the eggs. You can make this as a round layer cake too, if you use the original proportions. 4. Thaw before assembling the cake. 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). Combine all ingredients in a sauce pan and bring to a boil, stir until sugar is dissolved. 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One tablespoon at a time, mixing toasted coconut pineapple cake a few seconds between each.! More tournaments they play in for a few crumbs t hesitate to reach out me! ) or curd ( Lemon or pineapple yum! cake all over with frosting...