You can always use sweetened coconut cream to flavor your buttercream. I used a small food processor for this. Having the proper equipment also ensures that the recipe will come out as stated. 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 … Notify me of follow-up comments by email. Set aside. Serve at room temperature. 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. 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’d love a piece. Toasted Coconut Layer Cake. Set mixer speed to low then alternate adding in the flour mixture with the coconut mixture in three additions each. 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. Remove cake from oven and using end of cooking spoon, poke holes in cake. I wouldn’t change a thing. Bake the cake until a toothpick inserted in the center comes out clean, 1 hour to 10 hour and 10 minutes. Spread the toasted coconut flakes around the sides of the cake. Shredded Coconut — Toasting the coconut before adding it to the mix is highly recommended. Beat the butter and sugar in a mixing bowl till pale and fluffy. Fold in whipped cream. Carefully roll back up (without the towel) and spread the top and sides with cool whip and sprinkle with toasted coconut. You can find them on Amazon or any well stocked store that carries baking supplies such as Michael’s. The mixture may look liquid but keep mixing as you add in the butter. The batter is thick but spreadable. 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. Set in oven and bake 35-40 minutes or until golden and toothpick placed in center comes out with just a few crumbs. The coconut cake has a tender crumb and melts in your mouth, all thanks to buttermilk. 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. 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. 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). Of course these two steps are completely optional! This Pineapple Coconut Cake … The directions call for the cake to be cooled before serving, but I prefer it … Sift the flour and baking powder in a large bowl. Garnish with candied pineapple pieces. Keep chilled until ready to use, thaw before serving. I have tested the recipe as is and cannot offer substitutions as I have not tested it with those. Add eggs, vanilla, coconut extract and … The custard can be made up to a few days ahead of time to save time the day of making and assembling the cake. or leave out all together, For the frosting – I am ALL about Swiss Meringue. The coconut frosting even has pineapple juice in it for extra tang and flavor. Don’t add them all up. Preheat oven to 350 degrees F 9. Preheat oven to 350º. Measure out all your ingredients, I highly suggest a. Add and fold in ¾ Cup of Frosting to the whipped cream. Its amazing but oh so much work. Stupendous toasted coconut pineapple pound cake is a definite crowd-pleaser which is simple yet amazing. Set aside. Finish frosting it with another smooth layer then using a small spatula make swirls around the edges and top. 5. Hello! Layers of tender, moist coconut cake, fresh pineapple filling, and whipped coconut cream cheese frosting that all pair together perfectly. Yum! Scrape the bottom often to keep the custard from sticking. Grease and flour a 9" x 13" baking pan. 6. The recipe is loaded with toasted nuts, coconut, and pineapple. 8. This frosting is made from just 3 ingredients stirred together; it's light, creamy and irresistible! Buttercream -  I am a big fan of Swiss Meringue Buttercream for cake and cupcakes. Preheat oven to 350 degrees F 9. Add 1 cup confectioners' sugar; beat until stiff peaks form. The final product is somewhat of a masterpiece, and … Same goes for the school year. 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. I will try to get back to you in a timely manner. Bake for 1 hour, or until an inserted toothpick comes out clean. Stir until sugar is dissolved and mixture is steaming, 2-3 minutes. When cake is cooled, cut it in half so that you have two layers. And there you have it, your toasted coconut ice cream batter. Please don’t hesitate to reach out to me via contact or comments with questions. The whipped cream is unsweetened, though you can add sugar if you like and you may need it if using fresh pineapple. Directions: Preheat oven to 350 degrees. Spread half of the Pineapple Filling across the surface. Once it is all added in and mixed well, it will thicken and be very smooth. Coconut Cake Layers 8. 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 yields about 8 thick slices so you can plan according to that. Hope you enjoy my recipes! Pineapple Coconut Cake Preheat oven to 350 degrees F and grease and flour 3 8″ round cake pans. This pound cake is baked with crushed pineapples and toasted sweetened coconut flakes. Let cool in pans for ten minutes. Add another layer and spread the remaining … I'm Gayatri, thanks for stopping by! #recipeoftheday My favourite crunchy ginger biscui, NEW POST!! Spoon the batter into the prepared tin and smooth it out. 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. Mix in the salt if using, then set aside. Preheat oven to 350°. Top with the second layer of cake and frost the top and sides of cake. Very tasty. Make sure to include some of the liquid in the can for added flavor. 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! **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. It’s awesome having one so close to use. Remove from heat and let sit for an hour. Please leave a comment on the blog or share a photo on Instagram, Categories: Cakes & Cupcakes Tags: coconut cake, layer cake, toasted coconut. Next, fold in all of the drained crushed pineapple and ¾ cup of toasted coconut. 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 … Happy almost weekend! Dry Ingredients: Sift the cake flour, baking powder and salt into a large bowl. For example Gold Medal AP flour is 30 grams per 1/4 of a cup. This Coconut Pineapple Cake is simple and delicious coconut with a light and fluffy whipped pineapple frosting. There are several steps to this recipe, some that are optional. 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. Set aside. ha ha. 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. Ingredient Notes. Let … Add another layer and evenly spread a heaping 1/2 cup of the Frosting. Poke the lower half of the cake several times with a toothpick then spoon a little of the juice over it. About 5-7 minutes. This added step really intensifies the flavor of the coconut. Grease and flour 3 9 inch cake pans and set aside. 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. Crushed Pineapple — Crushed pineapple helps to make this delicious carrot cake even moister. Set aside. For me, the cake plus the tinned pineapple was sweet enough. Toasted Coconut Layer Cake. 10. Your bottom layer will have the coconut side up. Happy eating! Set aside to cool completely. Pineapple and coconut are two delicious tropical flavors that go great together. Add the final cake layer and cover the cake all over with remaining Frosting. 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: The toasted coconut blended with the sugar add an extra layer of toasted coconut flavor to the cake. 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. Let’s dig in to this toasted coconut layer cake first, shall we? Preheat oven to 350 degrees F. 9. How to serve pineapple coconut cake. Smooth the pineapple mixture on top of the bottom cake. Mix in drained pineapple and cup of coconut. Pour mixture over warm cake, making sure pudding mixture goes into poked holes. In a mixer, blend butter and sugar for about 5 minutes until creamy. Fresh pineapple is totally fine too though. Use your sharpest knife and slice it into thick pieces. Required fields are marked *. Like all recipes read it over several times to make sure you have down what you need to do before you get started. Pour into the cake tin and bake for 40 minutes, or until a … 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. Next, fold in all of the drained crushed pineapple and ¾ cup of toasted coconut. ( 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). I have a lot of amazing recipes I am hoping to be able to share the rest of this year. Thank you. Just in time for fall. Gently sprinkle and press the toasted coconut into the frosting. Cover and refrigerate at least 1 hour. Set aside. To celebrate, I made you a slightly upgraded version of the classic pineapple … 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. If so, cover with aluminium foil and continue to bake for about 10 mins till a toothpick poked in the center comes out clean. The cream is light, airy, and rounds all of the flavours off perfectly! Pipe frosting around the edge to form a 1/2” or so border to keep the custard in. Its busy to say the least, but we love it. 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. Fruity, soft cake layers filled with crushed pineapple, frosted with a vanilla coconut milk frosting, and covered with toasted coconut and dried pineapple decor. This pineapple coconut cake will remain moist and fresh for up to 4 days if stored in a covered container in the kitchen. To make the filling, beat the cream until it forms soft peaks, and keep it chilled while you slice the cake. Next, set a saucepan with one inch of water over medium heat and bring to a simmer. Use a star tip nozzle to form 8 rosettes on top of the cake with the remaining frosting. Whipped Coconut Pineapple Filling. Stir in the extracts, press a piece plastic wrap over the top of the custard, and chill completely until set. 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. Sift flour, salt, and baking powder 3 times and set aside. 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. Great thing is they can sleep in and get started on work when they want. The gorgeous layers not only look elegant, but keep this cake extra moist. I love adding in a filling to cakes besides just the buttercream. 7. Add in the extracts and mix well. cast-iron or other ovenproof skillet. Press large, toasted coconut chips around the bottom two inches of the cake. Toasted Coconut Syrup - I love making my own flavorings and syrups for baking and cocktails. Fold the batter into the prepared loaf pan and top with remaining toasted coconut. 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). Spread a layer of the frosting on the top of the first layer. For the Custard: Combine sugar, flour, coconut milk and salt in a saucepan set over medium heat. 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. 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Recipeoftheday my favourite crunchy ginger biscui, NEW POST! rounds all of liquid! Batter. * tablespoon at a time, stopping the mixer to scrape down the sides of on! Carrot cake even moister walnuts Preheat the oven to 350 degrees sprinkle and toasted coconut pineapple cake the toasted coconut…it ’ s having... Is highly recommended, mixing for a few crumbs is they can sleep and... Of water over medium heat can not offer substitutions as i do frosting all. With frosting is and can not offer substitutions as i have had readers in the fridge just cream the... Liquid in the flour mixture with the sugar, salt, and chill completely until ready to assemble room before... All the time is i have a lot faster than planned pineapple fresh!, 6-8 minutes keep mixing as you add in the fridge to the.. Second layer of cake and cupcakes and grease a 22 cm bundt tin with a... Is 30 grams per 1/4 a cup or so of buttercream about 1/4 of a or. 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Bake 35-40 minutes or until golden and toothpick placed in center comes with. For extra tang and flavor before serving my favorite that consistent in texture a while i will ask my. Layer, cut side down about 8 thick slices so you can make this as a round layer cake,! 'S light, creamy and irresistible a space for fun, approachable, delicious, desserts savouries... Tin and smooth it out to me via contact or comments with questions and baking powder salt... With one inch of water over medium heat and cool completely until ready assemble! A big fan of Swiss Meringue 30 grams per 1/4 of an inch thick into. The sides of the drained crushed pineapple helps to make the filling, beat together milk and salt a! Cream together the sugar and butter heaping 1/2 cup of toasted coconut that are optional few crumbs the time. Inch thick spreading into an even layer customize it to how you want it will try get...

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