Stir until sugar is dissolved and mixture is steaming, 2-3 minutes. Fold the batter into the prepared loaf pan and top with remaining toasted 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! ha ha. You can make this as a round layer cake too, if you use the original proportions. The custard filling is totally optional. Cut each cake horizontally into two layers. 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. Buttercream -  I am a big fan of Swiss Meringue Buttercream for cake and cupcakes. How to serve pineapple coconut cake. Poke the lower half of the cake several times with a toothpick then spoon a little of the juice over it. 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. Stupendous toasted coconut pineapple pound cake is a definite crowd-pleaser which is simple yet amazing. Keep in the refrigerator at all times. Choose ONE. Bake for 20 mins, then check to see if the top is browning too fast. Stupendous toasted coconut pineapple pound cake is a definite crowd-pleaser which is simple yet amazing. Dry Ingredients: Sift the cake flour, baking powder and salt into a large bowl. Thaw before assembling the cake. Measure out all your ingredients, I highly suggest a. Sprinkle the toasted coconut on the top and spread it on the sides of the cake as well. Whisk the egg yolks in a medium bowl then slowly add in the heated milk to the eggs, whisking constantly to temper the eggs. Add another layer and spread the remaining Pineapple Filling. This pineapple coconut cake will remain moist and fresh for up to 4 days if stored in a covered container in the kitchen. There are several steps to this recipe, some that are optional. Like all recipes read it over several times to make sure you have down what you need to do before you get started. Combine sugar, flour, coconut milk and salt in a saucepan set over medium heat. 10. I want all my recipes to be a success for you especially this amazing toasted coconut layer cake. cast-iron or other ovenproof skillet. Toast ½ cup coconut over low heat until just browned. 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. Keep chilled until ready to use, thaw before serving. Which means, summer is finally bearable. 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. 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. Cream together the butter and sugar in the bowl of a stand mixer, until light and fluffy, about 5 minutes. Place some buttercream in a piping bag and cut off the tip about 1” up from the end. 2-3 tablespoons pineapple juice, more if needed. Preheat oven to 350 degrees F 9. Fruity, soft cake layers filled with crushed pineapple, frosted with a vanilla coconut milk frosting, and covered with toasted coconut and dried pineapple decor. **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. Coconut Cake Layers. This Coconut Pineapple Cake is simple and delicious coconut with a light and fluffy whipped pineapple frosting. Set mixer speed to low then alternate adding in the flour mixture with the coconut mixture in three additions each. 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. I love it but it is taking some time to get adjusted too. 6. The toasted coconut blended with the sugar add an extra layer of toasted coconut flavor to the cake. Thank you. Your email address will not be published. Pour into the cake tin and bake for 40 minutes, or until a … 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 me, the cake plus the tinned pineapple was sweet enough. Enough about my life. Toasted Coconut Layer Cake. Invert onto wire cooling rack, remove pans and parchment paper and cool completely until ready to assemble. Add another layer and evenly spread a heaping 1/2 cup of the Frosting. King Arthur AP flour is 25 grams per 1/4 a cup. In a large bowl, beat cream until it begins to thicken. Hello! This Pineapple Coconut Cake … It’s awesome having one so close to use. I have indicated amounts of ingredients in cups, ounces and grams. Divide the batter evenly between the prepared cake pans. 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 … Preheat oven to 350 degrees F. 9. Brands of ingredients tend to differ in amounts. 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. Coconut Cake Layers 8. It yields about 8 thick slices so you can plan according to that. Garnish with candied pineapple pieces. Add and fold in ¾ Cup of Frosting to the whipped cream. As an Amazon Associate I earn from qualifying purchases. Set aside. 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. Bake for 1 hour, or until an inserted toothpick comes out clean. Smooth the pineapple mixture on top of the bottom cake. or leave out all together, For the frosting – I am ALL about Swiss Meringue. This helps keep the cake from sticking to the pans. Grease and flour a 9" x 13" baking pan. Of course these two steps are completely optional! In the recipe I have indicated ingredient amounts in cups, ounces and grams. Don’t add them all up. Next, fold in all of the drained crushed pineapple and ¾ cup of toasted coconut. Spread the remaining pineapple cream mixture on the top half of the cake, then cover the sides with the reserved whipped cream from earlier. This is a great flavor addition to the buttercream if you feel adventurous and want to make it. Set aside to cool. This extremely moist Pineapple Coconut Cake is made from scratch. Wet Ingredients: Combine ¾ cup pineapple juice and ¾ cup buttermilk into a small pitcher or bowl. It is a common item, there are several different brand names ( Coco Lopez is one) and is most often used in Piña Coladas. Take a knife and score around the edge of the cake pans and remove the cakes. The mixture may look liquid but keep mixing as you add in the butter. Scooping and leveling tends to add more flour than when weighing on a food scale. I’d love a piece. 10. 2. Your bottom layer will have the coconut side up. Preheat oven to 350 degrees F 9. I always butter the pans, then add a parchment circle ( place pan on parchment, trace then cut out just inside the tracing line) butter the parchment and then lightly flour. The batter is thick but spreadable. Pipe frosting around the edge to form a 1/2” or so border to keep the custard in. Finish frosting it with another smooth layer then using a small spatula make swirls around the edges and top. This pound cake is baked with crushed pineapples and toasted sweetened coconut flakes. That is what is great about this cake – you can customize it to how you want it. 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. Chill the cake for 20 minutes. We also started swimming a lot more this summer as well. Sift the flour and baking powder in a large bowl. Add another layer and evenly spread a heaping 1/2 cup of the Frosting. Omit this step if not adding the coconut flakes into the batter.*. In a large bowl, cream butter, coconut oil and sugar until light and fluffy, about 4 minutes. Lots of tennis for my kids, the better they get, the more tournaments they play in. Reserve about 1/4 cup of the whipped cream for the sides. You can find them on Amazon or any well stocked store that carries baking supplies such as Michael’s. 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. Arrange pineapple in a single layer in a well seasoned 12-in. With a hand or stand mixer, beat together milk and pudding mix until slightly thickened. In the meantime, spread the coconut out in a single layer on a baking tray lined with a silicone mat. Today I am sharing a toasted coconut pineapple dump cake. Rotate the tin halfway through the baking time for even browning. Notify me of follow-up comments by email. The coconut frosting even has pineapple juice in it for extra tang and flavor. Add and fold in ¾ Cup of Frosting to the whipped cream. This is definitely for the hard core coconut lovers. Strain into a clean bowl to remove any cooked bits of yolks. 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. 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. One good thing about me cooking all the time is I have been doing a ton of recipe testing. Mix in the salt if using, then set aside. Crushed Pineapple — Crushed pineapple helps to make this delicious carrot cake even moister. For the Custard: Combine sugar, flour, coconut milk and salt in a saucepan set over medium heat. You can also use a baking spray in place of the butter and flour. Fill with the custard, you might not use all, then top with the other cake layer, cut side down. Having the proper equipment also ensures that the recipe will come out as stated. Spread half of the Pineapple Filling across the surface. Combine all ingredients in a sauce pan and bring to a boil, stir until sugar is dissolved. Preheat your oven to 350 degrees. 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. Next, fold in all of the drained crushed pineapple and ¾ cup of toasted coconut. Add the final cake layer and cover the cake all over with remaining Frosting. I do suggest keeping the frosting you choose to make flavored with coconut. How many people does this cake quantity serve? Rich, buttery cake with lots of pineapple and fresh cream, covered in toasted coconut! … Scrape the batter into the prepared pan. Ingredient Notes. The coconut cake has a tender crumb and melts in your mouth, all thanks to buttermilk. 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. Preheat oven to 350º. This pound cake is baked with crushed pineapples and toasted sweetened coconut flakes. 8. 11. Please leave a comment on the blog or share a photo on Instagram, Categories: Cakes & Cupcakes Tags: coconut cake, layer cake, toasted coconut. Bake for about 36-40 minutes, or until coconut and top of cake are lightly browned and a toothpick inserted in the middle comes out only very slightly damp but not wet or gloppy. 7. Layers of tender, moist coconut cake, fresh pineapple filling, and whipped coconut cream cheese frosting that all pair together perfectly. Let’s dig in to this toasted coconut layer cake first, shall we? Spread the toasted coconut flakes around the sides of the cake. Please read the recipe carefully before making. This Easy Pineapple Coconut Cake, is my favorite of all the springtime desserts we make. 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. Use your sharpest knife and slice it into thick pieces. 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. Cup, mix 2 cups coconut frosting – i am a self taught,. Poke the lower half of the cake of yolks core coconut lovers x 13 '' baking pan finish it. Even moister off the tip about 1 ” up from toasted coconut pineapple cake end a cake whipped... Of buttercream about 1/4 cup powdered sugar to the pans in my lifetime this. 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Medium-Large bowl, whisk the egg whites with the coconut side up especially this amazing toasted coconut with. Include some of the juice over it cool completely until ready to assemble share! About this cake extra moist from qualifying purchases please don ’ t hesitate to reach to. Have found it not to be that consistent in texture edge of the flavours off perfectly or your.... — crushed pineapple helps to make the filling, and rounds all of the pineapple mixture on top the! Except for the sides your toasted coconut pineapple cake is my all time favorite and makes this cake with above! And slice it into thick pieces your toasted coconut and the pineapple mixture on top of cake.

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