The gorgeous layers not only look elegant, but keep this cake extra moist. I am a self taught baker, cook and mixologist and photographer. 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. 6. 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. We switched schools again. Bake for 1 hour, or until an inserted toothpick comes out clean. 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. Next, fold in all of the drained crushed pineapple and ¾ cup of toasted coconut. Fresh pineapple is totally fine too though. Whisk the egg yolks in a medium bowl then slowly add in the heated milk to the eggs, whisking constantly to temper the eggs. Top with the second layer of cake and frost the top and sides of cake. Your email address will not be published. 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. Keep chilled until ready to use, thaw before serving. I want all my recipes to be a success for you especially this amazing toasted coconut layer cake. A moist two layer coconut cake with a toasted coconut in the cake and buttercream, a rich coconut custard filling and toasted coconut chips. Whipped Coconut Pineapple Filling. 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. 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: Coconut Cake Layers. Beat the butter and sugar in a mixing bowl till pale and fluffy. Strain into a clean bowl to remove any cooked bits of yolks. Choose ONE. Spoon the batter into the prepared tin and smooth it out. Make sure to include some of the liquid in the can for added flavor. The idea is to moisten it but not make it soggy. I love having a filling to cakes other than just the buttercream. Same goes for the school year. Stir in the toasted coconut and the pineapple chunks. Fold the batter into the prepared loaf pan and top with remaining toasted coconut. 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. The pineapple, the cream cheese, the toasted coconut…it’s like summer on a plate. Rich, buttery cake with lots of pineapple and fresh cream, covered in toasted coconut! Lots of tennis for my kids, the better they get, the more tournaments they play in. I’d love a piece. 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. Strain into a bowl or bottle with a lid. Fill with the custard, you might not use all, then top with the other cake layer, cut side down. Set in oven and bake 35-40 minutes or until golden and toothpick placed in center comes out with just a few crumbs. 2-3 tablespoons pineapple juice, more if needed. Combine the pineapple with half of the cool whip. One good thing about me cooking all the time is I have been doing a ton of recipe testing. 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. Toasted coconut blended with sugar in cake batter. Poke the lower half of the cake several times with a toothpick then spoon a little of the juice over it. … The custard can be made up to a few days ahead of time to save time the day of making and assembling the cake. I know my summer flew by a lot faster than planned. Add 1 cup confectioners' sugar; beat until stiff peaks form. 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. I do suggest keeping the frosting you choose to make flavored with coconut. 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. *Fresh pineapple and fresh juice can be used, although you may want to add 1/4 cup powdered sugar to the whipped cream. Set oven rack to middle position. Beautiful photography as always. You can serve this pineapple coconut cake as is, or you can sprinkle the top of the cake … 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). Cream together the butter and sugar in the bowl of a stand mixer, until light and fluffy, about 5 minutes. Directions: Preheat oven to 350 degrees. I have found it not to be that consistent in texture. Reserve about 1/4 cup of the whipped cream for the sides. Set aside. This Coconut Pineapple Cake is simple and delicious coconut with a light and fluffy whipped pineapple frosting. How to toast coconut | How to toast walnuts Preheat the oven to 350 degrees. You can substitute this with your favorite jam ( raspberry is amazing with coconut) or curd ( lemon or pineapple yum!) Stupendous toasted coconut pineapple pound cake is a definite crowd-pleaser which is simple yet amazing. It is a common item, there are several different brand names ( Coco Lopez is one) and is most often used in Piña Coladas. 09/05/2018 By the desserted girl 7 Comments. Yum! ( 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). Smooth the pineapple mixture on top of the bottom cake. Set aside. Enough about my life. For me, the cake plus the tinned pineapple was sweet enough. Fold in the flour mixture, and beat until smooth and combined. There are several steps to this recipe, some that are optional. With their coach and with me. Spread the remaining pineapple cream mixture on the top half of the cake, then cover the sides with the reserved whipped cream from earlier. 7. The mixture may look liquid but keep mixing as you add in the butter. To make the filling, beat the cream until it forms soft peaks, and keep it chilled while you slice the cake. Crushed Pineapple — Crushed pineapple helps to make this delicious carrot cake even moister. That is what is great about this cake – you can customize it to how you want it. In a large bowl, whisk together the oil, sour cream and sugar. Polenta Lemon Olive Oil Cake with Whipped Honey Mascarpone ». I love it but it is taking some time to get adjusted too. Stupendous toasted coconut pineapple pound cake is a definite crowd-pleaser which is simple yet amazing. 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. I find it at liquor stores. You can omit this step and just cream together the sugar and butter. Carefully roll back up (without the towel) and spread the top and sides with cool whip and sprinkle with toasted coconut. Having the proper equipment also ensures that the recipe will come out as stated. Let cool in pans for ten minutes. Spread the toasted coconut flakes around the sides of the cake. Today I am sharing a toasted coconut pineapple dump cake. Its amazing but oh so much work. The toasted coconut blended with the sugar add an extra layer of toasted coconut flavor to the cake. Like all recipes read it over several times to make sure you have down what you need to do before you get started. Hello! 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. Place the top cake layer coconut side down on top of the pineapple … 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. To celebrate, I made you a slightly upgraded version of the classic pineapple … Toasted Coconut Syrup - I love making my own flavorings and syrups for baking and cocktails. 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. Happy almost weekend! Preheat your oven to 350 degrees. 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