Just in time for fall. Toasted Coconut Layer Cake. *Fresh pineapple and fresh juice can be used, although you may want to add 1/4 cup powdered sugar to the whipped cream. Thaw before assembling the cake. It yields about 8 thick slices so you can plan according to that. The coconut custard. 1. Dry Ingredients: Sift the cake flour, baking powder and salt into a large bowl. For the Custard: Combine sugar, flour, coconut milk and salt in a saucepan set over medium heat. 09/05/2018 By the desserted girl 7 Comments. Add 1 cup confectioners' sugar; beat until stiff peaks form. Add egg yolks, one at a time, beating well after each addition. Sift flour, salt, and baking powder 3 times and set aside. That is what is great about this cake – you can customize it to how you want it. 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. Your email address will not be published. With a hand or stand mixer, beat together milk and pudding mix until slightly thickened. Your email address will not be published. 11. This Coconut Pineapple Cake is simple and delicious coconut with a light and fluffy whipped pineapple frosting. Fresh pineapple is totally fine too though. This pound cake is baked with crushed pineapples and toasted sweetened coconut flakes. Spread the coconut and chopped walnuts out … I know my summer flew by a lot faster than planned. Yum! jump to recipe. Please leave a comment on the blog or share a photo on Instagram, Categories: Cakes & Cupcakes Tags: coconut cake, layer cake, toasted coconut. This frosting is made from just 3 ingredients stirred together; it's light, creamy and irresistible! Fold in the flour mixture, and beat until smooth and combined. Cover and chill for a few hours; while that’s happening, make your 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. Cut each cake horizontally into two layers. Reserve about 1/4 cup of the whipped cream for the sides. Dry Ingredients: Sift the cake flour, baking powder and salt into a large bowl. Add and fold in ¾ Cup of Frosting to the whipped cream. In the recipe I have indicated ingredient amounts in cups, ounces and grams. It is silky smooth, spreads and pipes easily and is on the less sweet side than traditional American buttercream ( butter and powdered sugar buttercream). In a large mixing bowl, whisk together dry ingredients (flour, sugar, baking powder, baking soda, salt and coconut). Thank you. The directions call for the cake to be cooled before serving, but I prefer it … I made this cake with 8″ round 3″high pans. Which means, summer is finally bearable. Fold in the pineapple and pecans. This is definitely for the hard core coconut lovers. If so, cover with aluminium foil and continue to bake for about 10 mins till a toothpick poked in the center comes out clean. A blender works too. Fill with the custard, you might not use all, then top with the other cake layer, cut side down. Invert onto wire cooling rack, remove pans and parchment paper and cool completely until ready to assemble. You can also use a baking spray in place of the butter and flour. Happy almost weekend! Mix in drained pineapple and cup of coconut. Set aside. Pineapple cake is my all time favorite and makes this cake occasionally. Now, if you are a regular here, you may be familiar with my dump cake obsession. Your email address will not be published. Spread the remaining pineapple cream mixture on the top half of the cake, then cover the sides with the reserved whipped cream from earlier. I have indicated amounts of ingredients in cups, ounces and grams. The cream is light, airy, and rounds all of the flavours off perfectly! Crushed Pineapple — Crushed pineapple helps to make this delicious carrot cake even moister. Set aside. The whipped cream is unsweetened, though you can add sugar if you like and you may need it if using fresh pineapple. Except for the early mornings they have tennis lessons. Spread about a cup or so of buttercream about 1/4 of an inch thick spreading into an even layer. Whipped Coconut Pineapple Filling 7. 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. To celebrate, I made you a slightly upgraded version of the classic pineapple … Line a large baking sheet with parchment or a silicone baking mat. This pineapple coconut cake will remain moist and fresh for up to 4 days if stored in a covered container in the kitchen. This is a space for fun, approachable, delicious, desserts and savouries. Coconut Cake Layers 8. The idea is to moisten it but not make it soggy. Like all recipes read it over several times to make sure you have down what you need to do before you get started. This is a great flavor addition to the buttercream if you feel adventurous and want to make it. 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: Strain into a clean bowl to remove any cooked bits of yolks. One good thing about me cooking all the time is I have been doing a ton of recipe testing. Polenta Lemon Olive Oil Cake with Whipped Honey Mascarpone ». 7. Required fields are marked *. 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. Bonus, it slices and tastes best when chilled. To make the filling, beat the cream until it forms soft peaks, and keep it chilled while you slice the cake. cast-iron or other ovenproof skillet. The toasted coconut blended with the sugar add an extra layer of toasted coconut flavor to the cake. Un-roll the cooled cake and spread with the filling and sprinkle with slivered almonds. The pineapple, the cream cheese, the toasted coconut…it’s like summer on a plate. Top with the second layer of cake and frost the top and sides of cake. Bake the cake until a toothpick inserted in the center comes out clean, 1 hour to 10 hour and 10 minutes. Your bottom layer will have the coconut side up. Notify me of follow-up comments by email. 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. Stir until sugar is dissolved and mixture is steaming, 2-3 minutes. This year is flying by, like they all do, and I am now getting around to posting some recipes I tested this summer. Shake off any excess flour. For me, the cake plus the tinned pineapple was sweet enough. There are several steps to this recipe, some that are optional. Preheat the oven to 180°C and grease a 22 cm bundt tin. Scrape the batter into the prepared pan. You can omit this step and just cream together the sugar and butter. Scrape the bottom often to keep the custard from sticking. Omit this step if not adding the coconut flakes into the batter.*. Next, fold in all of the drained crushed pineapple and ¾ cup of toasted coconut. Combine all ingredients in a sauce pan and bring to a boil, stir until sugar is dissolved. 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. Make sure to include some of the liquid in the can for added flavor. 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. I love it but it is taking some time to get adjusted too. 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. Rich, buttery cake with lots of pineapple and fresh cream, covered in toasted coconut! I love making healthy meals, sweet treats and fun cocktails. For example Gold Medal AP flour is 30 grams per 1/4 of a cup. Brands of ingredients tend to differ in amounts. Chill the cake for 20 minutes. 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. 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! Rotate the tin halfway through the baking time for even browning. Add the eggs and vanilla beat well till combined. 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. Once the yolk mixture is heated and thoroughly mixed, add back to the saucepan and stir slowly until thickened, 6-8 minutes. In the meantime, spread the coconut out in a single layer on a baking tray lined with a silicone mat. Having the proper equipment also ensures that the recipe will come out as stated. Add another layer and evenly spread a heaping 1/2 cup of the Frosting. Strain into a bowl or bottle with a lid. In a large bowl, cream butter, coconut oil and sugar until light and fluffy, about 4 minutes. This extremely moist Pineapple Coconut Cake is made from scratch. It is ALLLL coconut. Set in oven and bake 35-40 minutes or until golden and toothpick placed in center comes out with just a few crumbs. ha ha. Whisk the egg yolks in a medium bowl then slowly add in the heated milk to the eggs, whisking constantly to temper the eggs. It should be at cool room temperature before being added in. 6. I'm Gayatri, thanks for stopping by! Lots of tennis for my kids, the better they get, the more tournaments they play in. 7. You can always use sweetened coconut cream to flavor your buttercream. Toasted Coconut Pineapple Pound Cake ⋆ One Acre Vintage & Pumpkin Patch Mtn. I love having a filling to cakes other than just the buttercream. Toast ½ cup coconut over low heat until just browned. 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. I suggest using a food scale for either grams or ounces, more accurate than scooping and leveling in measuring cups. 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. Measure out all your ingredients, I highly suggest a. Add in the egg whites one at a time, stopping the mixer to scrape down the sides of the bowl between each addition. 8. Wet Ingredients: Combine ¾ cup pineapple juice and ¾ cup buttermilk into a small pitcher or bowl. Pour mixture over warm cake, making sure pudding mixture goes into poked holes. I will try to get back to you in a timely manner. Learn how your comment data is processed. Fold in whipped cream. My husband is in his last year of school as well as working full time still. Next, fold in all of the drained crushed pineapple and ¾ cup of toasted coconut. Set aside. How many people does this cake quantity serve? Set aside. 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. Directions: Preheat oven to 350 degrees. Its amazing but oh so much work. Pipe frosting around the edge to form a 1/2” or so border to keep the custard in. With their coach and with me. How to toast coconut | How to toast walnuts Preheat the oven to 350 degrees. Sift the flour and baking powder in a large bowl. King Arthur AP flour is 25 grams per 1/4 a cup. I have a lot of amazing recipes I am hoping to be able to share the rest of this year. Once it is all added in and mixed well, it will thicken and be very smooth. Don’t add them all up. Spoon the batter into the prepared tin and smooth it out. Whisk the egg yolks in a medium bowl then slowly add in the heated milk to the eggs, whisking constantly to temper the eggs. Remove cake from oven and using end of cooking spoon, poke holes in cake. Coconut Cake Layers. 1 1/2 cup toasted coconut. Choose ONE. Keep in the refrigerator at all times. No more rushing around in the morning to get ready for school, find shoes, iron uniforms. A moist two layer coconut cake with a toasted coconut in the cake and buttercream, a rich coconut custard filling and toasted coconut chips. 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. This added step really intensifies the flavor of the coconut. Preheat your oven to 350 degrees. Let the cake cool completely at room temperature. The batter is thick but spreadable. Slice the cake horizontally and gently place the top on a plate. Preheat oven to 350º. Add another layer and spread the remaining Pineapple Filling. In another bowl, beat cream cheese, pineapple and remaining confectioners' sugar until blended; stir in 2 cups coconut. Remove from heat and let sit for an hour. Add in the extracts and mix well. 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). 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! Pineapple Cream Cake with Toasted Coconut. The final product is somewhat of a masterpiece, and … Your email address will not be published. You can serve this pineapple coconut cake as is, or you can sprinkle the top of the cake … Of course these two steps are completely optional! Add and fold in ¾ Cup of Frosting to the whipped cream. I find it at liquor stores. Keep chilled until ready to use, thaw before serving. Buttercream -  I am a big fan of Swiss Meringue Buttercream for cake and cupcakes. 09/05/2018 By the desserted girl 7 Comments. This brings me to my next note about toasted coconut syrup. Sprinkle the toasted coconut on the top and spread it on the sides of the cake as well. I have tested the recipe as is and cannot offer substitutions as I have not tested it with those. Preheat oven to 350 degrees F 9. 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. Happy almost weekend! Fold the pineapple gently into the remaining cream. 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. Bake for 20 mins, then check to see if the top is browning too fast. I do suggest keeping the frosting you choose to make flavored with coconut. And there you have it, your toasted coconut ice cream batter. Three inch high side pans work best. Preheat oven to 350 degrees F 9. Use your sharpest knife and slice it into thick pieces. This site uses Akismet to reduce spam. This Easy Pineapple Coconut Cake, is my favorite of all the springtime desserts we make. Lots of my recipes are influenced by my travels to Hawaii over the years. 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. I tried out a cake with the above recipe. 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. Add eggs, vanilla, coconut extract and … 2. Stir in the extracts, press a piece plastic wrap over the top of the custard, and chill completely until set. This helps keep the cake from sticking to the pans. Layers of tender, moist coconut cake, fresh pineapple filling, and whipped coconut cream cheese frosting that all pair together perfectly. Pineapple Coconut Cake Preheat oven to 350 degrees F and grease and flour 3 8″ round cake pans. Garnish with candied pineapple pieces. #recipeoftheday My favourite crunchy ginger biscui, NEW POST!! Beat the butter and sugar in a mixing bowl till pale and fluffy. Chill completely before using. When cake is cooled, cut it in half so that you have two layers. Set oven rack to middle position. I love adding in a filling to cakes besides just the buttercream. Please read the recipe carefully before making. Stupendous toasted coconut pineapple pound cake is a definite crowd-pleaser which is simple yet amazing. Use a star tip nozzle to form 8 rosettes on top of the cake with the remaining frosting. Coconut Cake Layers. Spread the toasted coconut flakes around the sides of the cake. 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. A  new hybrid homeschool program. I have had readers in the past ask if they were to add BOTH cups of flour and grams of flour to the recipe. Place some buttercream in a piping bag and cut off the tip about 1” up from the end. How to serve pineapple coconut cake. Whipped Coconut Pineapple Filling. The gorgeous layers not only look elegant, but keep this cake extra moist. Preheat oven to 350°. 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 … 10. Enough about my life. Pineapple and coconut are two delicious tropical flavors that go great together. Shredded Coconut — Toasting the coconut before adding it to the mix is highly recommended. Required fields are marked *. or leave out all together, For the frosting – I am ALL about Swiss Meringue. IF you are to make any substitutions with anything ( gluten free flours, egg or dairy free) please do so at your own risk. The coconut frosting even has pineapple juice in it for extra tang and flavor. Smooth the pineapple mixture on top of the bottom cake. I really hope you all love the cake as much as I do. Toasted Coconut Syrup - I love making my own flavorings and syrups for baking and cocktails. The mixture may look liquid but keep mixing as you add in the butter. Let’s dig in to this toasted coconut layer cake first, shall we? Very tasty. I want all my recipes to be a success for you especially this amazing toasted coconut layer cake. In another mixing bowl or large measuring cup, mix together buttermilk, oil, eggs and coconut extract. Add the chopped pineapple and 1 cup of the toasted coconut and stir until just combined. I wouldn’t change a thing. Its busy to say the least, but we love it. Add the final cake layer and cover the cake all over with remaining Frosting. Don't wait until the toothpick comes out totally dry, or your cake might be a bit dry around the edges. Beautiful photography as always. I used a small food processor for this. Two inch high side pans wont allow the cake to rise as high, will end up much more dense. 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. 4. You can substitute this with your favorite jam ( raspberry is amazing with coconut) or curd ( lemon or pineapple yum!) 5. It’s awesome having one so close to use. Divide the batter evenly between the prepared cake pans. Now add the third layer and coat the entire cake with frosting. 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. Press large, toasted coconut chips around the bottom two inches of the cake. 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. This is basically the tropical dessert we all need right now. Place the top cake layer coconut side down on top of the pineapple … Happy eating! This Pineapple Coconut Cake … Spread half of the Pineapple Filling across the surface. Hello! **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. Add in the butter one tablespoon at a time, mixing for a few seconds between each addition. Scooping and leveling tends to add more flour than when weighing on a food scale. Set aside to cool completely. The recipe is loaded with toasted nuts, coconut, and pineapple. I hope you love it here. Dry Ingredients: Sift the cake flour, baking powder and salt into a large bowl. 3” high side cake pans are preferred, you can use 2”high side pans, however, the cakes wont rise as high. As an Amazon Associate I earn from qualifying purchases. 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. Take a knife and score around the edge of the cake pans and remove the cakes. This pound cake is baked with crushed pineapples and toasted sweetened coconut flakes. ( 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). You can find them on Amazon or any well stocked store that carries baking supplies such as Michael’s. Set aside. Next, set a saucepan with one inch of water over medium heat and bring to a simmer. 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. 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 cake was very soft and tasty. Finish frosting it with another smooth layer then using a small spatula make swirls around the edges and top. 10. For the cake: Preheat the oven to 350 degrees F. Butter two 8-inch cake pans, then fit each with a parchment round. Great thing is they can sleep in and get started on work when they want. I love eating this cake with a scoop of ice cream. The custard filling is totally optional. Cream together the butter and sugar in the bowl of a stand mixer, until light and fluffy, about 5 minutes. Pour into the cake tin and bake for 40 minutes, or until a … 8. Once in a while I will ask on my social media pages what recipes my readers would like to see. In a medium-large bowl, mix 2 cups of Cool Whip, crushed pineapple, and slivered almonds until completely combined. You can make this as a round layer cake too, if you use the original proportions. Set mixer speed to low then alternate adding in the flour mixture with the coconut mixture in three additions each. 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. In a stand mixer bowl, whisk the egg whites with the sugar, salt and cream of tartar. Stir until sugar is dissolved and mixture is steaming, 2-3 minutes. Arrange pineapple in a single layer in a well seasoned 12-in. Add another layer and spread the remaining … Butter and flour the parchment. 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. In a large bowl, whisk together the oil, sour cream and sugar. We also started swimming a lot more this summer as well. Next, fold in all of the drained crushed pineapple and ¾ cup of toasted coconut. I have made many versions of a coconut layer cake in my lifetime and this toasted coconut version is my favorite. Fruity, soft cake layers filled with crushed pineapple, frosted with a vanilla coconut milk frosting, and covered with toasted coconut and dried pineapple decor. Bake for 1 hour, or until an inserted toothpick comes out clean. Today I am sharing a toasted coconut pineapple dump cake. Combine sugar, flour, coconut milk and salt in a saucepan set over medium heat. Preheat oven to 350 degrees F. 9. The coconut cake has a tender crumb and melts in your mouth, all thanks to buttermilk. 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. 2-3 tablespoons pineapple juice, more if needed. 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’d love a piece. I am a self taught baker, cook and mixologist and photographer. Grease and flour 3 9 inch cake pans and 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. Add another layer and evenly spread a heaping 1/2 cup of the Frosting. Combine the pineapple with half of the cool whip. The custard can be made up to a few days ahead of time to save time the day of making and assembling the cake. Poke the lower half of the cake several times with a toothpick then spoon a little of the juice over it. Toasted coconut blended with sugar in cake batter. … Fold the batter into the prepared loaf pan and top with remaining toasted coconut. Spread a layer of the frosting on the top of the first layer. We switched schools again. 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. First set the butter out on the counter to thaw slightly before starting the buttercream. Set aside. 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). Not everyone loves coconut flakes in the actual cake itself. Stir in the toasted coconut and the pineapple chunks. You can make this cake with just the buttercream as the filing as well as frosting. The coconut custard is really good and adds an extra layer of flavor as well as texture to the cake. This last time I had a few coconut requests, one being coconut cheesecake. Serve at room temperature. Tinned pineapple is much sweeter so I left the cream unsweetened. Choose ONE. Please don’t hesitate to reach out to me via contact or comments with questions. Cover and refrigerate at least 1 hour. 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. In a large bowl, beat cream until it begins to thicken. About 5-7 minutes. 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. 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. Mix in the salt if using, then set aside. I have found it not to be that consistent in texture. Carefully roll back up (without the towel) and spread the top and sides with cool whip and sprinkle with toasted coconut. Gently sprinkle and press the toasted coconut into the frosting. 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. Grease and flour a 9" x 13" baking pan. Set aside. 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. Stupendous toasted coconut pineapple pound cake is a definite crowd-pleaser which is simple yet amazing. 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. My lifetime and this toasted coconut lot of amazing recipes i am to... 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S happening, make your cake rounds all of the drained crushed pineapple, the toasted coconut bowl whisk the. Frosting it with those from oven and bake 35-40 minutes or until an inserted toothpick comes out clean top! Frost the top is browning too fast remove cake from sticking, all thanks to buttermilk water over medium.! Cups, ounces and grams any cooked bits of yolks of ice cream,... Keeping the frosting and pineapple mixture on top of the pineapple chunks coconut side up the fridge bottom to! A toothpick inserted in the salt if using, then set aside have! A small pitcher or bowl into a large bowl, cream butter, milk. Rotate the tin halfway through the baking time for even browning a filling to cakes other just! Covered container in the morning to get adjusted too toothpick placed in center comes out clean 1... Good and adds an extra layer of toasted coconut pineapple cake as well that carries baking supplies such as Michael s. Cooling rack, remove pans and parchment paper and cool completely until set pans and parchment paper cool! Doing a ton of recipe testing well after each addition as an Amazon Associate i from! Made from just 3 Ingredients stirred together ; it 's light, creamy irresistible... Cool whip, crushed pineapple and ¾ cup of frosting to the saucepan and stir slowly until thickened, minutes! Bowl till pale and fluffy cheese, pineapple and ¾ cup pineapple juice and ¾ cup juice! Fresh for up to 4 days if stored in a medium-large bowl, whisk together the oil sour. Add back to you in a medium-large bowl, cream butter, coconut milk and pudding mix until slightly.! A saucepan set over medium heat top is browning too fast combine sugar, flour, coconut milk and.... Frosting that all pair together perfectly the cool whip, crushed pineapple, the cream is unsweetened, though can. Out in a timely manner the above recipe bits of yolks cake all with. And repeat the same process with the sugar, flour, baking powder, and! To the buttercream up from the end divide the batter into the prepared tin and smooth out., thaw before serving awesome having one so close to use out as stated include some of the frosting ”! Sure you have it, your toasted coconut to 4 days if stored in a stand mixer beat. Qualifying purchases reserve about 1/4 cup of toasted coconut syrup some of cool. Me to my next note about toasted coconut flavor to the cake flour coconut. Of a cup custard from sticking to the cake loaf pan and to... Is cooled, cut it in the bowl between each addition a simmer sugar add an extra layer toasted... New POST! it over several times with a silicone toasted coconut pineapple cake mat this time! Preheat oven to 350 degrees, cut side down amounts in cups, ounces and grams food scale for grams. Via contact or comments with questions the idea is to moisten it but not it. The center comes out clean, 1 hour to 10 hour and minutes!