Omg! All ovens vary and so the cook times are a guide. Here's a few more lovely desserts for you to enjoy! I topped this cake with a coconut whipped cream to give it even more coconut flavor, and then decorated with pineapple slices and toasted coconut… Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Spread Pineapple Coconut Frosting onto cake. 3. Pour into a lightly buttered and floured 18cm baking tin and bake for 1 hour to 1 hour 15 minutes, or until golden and a skewer comes out clean. This is what it looks like after pouring the coconut milk over the hot cake. Their was not enough coconut milk even pouring it slowly, to go into all the holes. This cake reminds me of a tropical vacation in Hawaii -perfect! Here you will find healthy and decadent meals, desserts ranging from layer cakes to cookies, and cocktails with tiki flavors. Beat 3/4 cup butter in a bowl using an electric mixer until light and fluffy. Step by step Pineapple and Coconut Traybake. 4 eggs (room temperature) 3 ¼ cups or 400 g sifted plain (all purpose) flour. Spread it over the top of the pineapple, and then sprinkle coconut all over the top. If using cool whip, add 1 teaspoon of vanilla extract (optional) to the cool whip / whipping cream and then spread over the cake. If you are into decorating, add a few edible flowers and chunks of pineapple. Thanks. Thanks for sharing! Whilst the cake is still hot, poke holes all over the cake with a skewer or fork then slowly pour the coconut milk all over the cake. ), The Cake 2 cups or 400 g caster sugar, or if you don't have, granulated as a 2nd choice! Prepare cake … I made the icing out of whipping cream in the 8 oz. Spread the topping mixture over the hot cake. Pour evenly into baking pan. And when you start out with a delicious pineapple-infused cake and add coconut-flavored milk to it, the taste is just out-of-this-world amazing.. Combine the flour and baking powder; stir into the batter alternately with the coconut milk. 3 eggs. 2. Scoop up coconut with other hand and press generously all over top and sides of cake. My boys love cool whip! I added a cream cheese buttercream frosting instead, and used the leftover coconut milk from the cake to give the frosting a little extra creaminess, with just a milk hint of coconut … Add eggs, … In a saucepan over medium heat, combine the butter, granulated sugar, and evaporated milk; bring to a boil. In another bowl, add the egg whites, crushed pineapple +juice, milk, vanilla and vegetable oil. A tropical vacation in a cake! Fold in pineapple and coconut. 1 cup or 250 ml coconut milk, room temperature. I'm thinking...the frosting. It’s one of my favourite cakes to bake now and the one I get asked so often to make ??? 1 (20 ounce) can crushed pineapple… as the recipe said, but I wish I had made the whole 16 oz.. of whipping cream as the 8 oz. Preheat oven to 180 C / 350 F / Gas 4. Disappointed as I do not like dense cakes. Mix fruits, nuts and coconut; set aside. 4. Thanks for reading and happy cooking! Cream the butter and sugar until light and fluffy, then beat in the eggs followed by the sour cream. Beat in eggs one at a time, mixing well after each. Mix instant pudding with 1/2 c. milk until nice and smooth. Fold in your cool whip. So I simply cut them in to 1 cm thickness, like you see in the photo. The decision will be whether to put it in the cake or the frosting. Beat the butter and sugar together until very pale and light; Gradually beat in the egg a little at a time. Whilst the cake is still hot, poke holes all over the cake with a skewer or fork then slowly pour the coconut milk all over the cake. I didn’t use the second cup of coconut milk because I forgot. Hi Christine, yes, 1 cup should be added to the cake batter and then 1/2 cup added to the cake once it is baked. Hope that helps! I decided that this cake would be a perfect canvas to nail something on the first try with pineapple and coconut. I will bring the tea provided you give me this cake, Mary! Let cool for about 10 minutes. 1 Teaspoon Vanilla extract Pineapples and grated coconut for decoration. Coconut in the cake, soaking syrup and glaze and topped with more coconut. ****Be sure to pour evenly so the liquid soaks in even at the sides. Blend … Quick question for your recipe would you suggest using crushed pineapple or tidbits? It was sooo moist with a lovely light texture!! Did you make any changes or add some other goodies? Dust with icing sugar to serve. Grease and flour 9 x 13 pan. The delicious pineapple combined with the creamy tropical flavour only coconut can give makes for an extremely wonderful cake, full of delight! Then the icing needed to be more. Also would you suggest using sweetened or unsweetened coconut? Cream of Sweet Potato Soup with Red Curry and Coconut Milk La Cocina de Babel. just wasn't enough. Combine the flour and baking powder; stir into the batter alternately with the coconut milk. Before cutting your pineapple coconut cake, fill with pineapple filling buttercream and put in the freezer for 20 minutes. Bake according to directions or until golden brown (about 30 minutes for my oven.) After reading all the great reviews! Your email address will not be published. Stir in the pineapple juice. Pick up cake (this is where that cardboard round comes in) and hold over bowl. Beat 2 cups confectioner's sugar and 5 Tablespoons unsalted butter together using a freestanding … I added half the pineapple to the cake and the other half to the frosting. I am afraid I have gotten out of the habit ,but with 10 grandchildren it is time to fire up the stove again.Thank you for listening.Any ideas? . 2 20 oz. Then if using rings roughly chop the pineapple before adding to the cake mixture. 1 (20-ounce) can crushed pineapple (undrained) 1/4 cup butter 1 (5 1/2-ounce) can evaporated milk (not sweetened condensed) 1 cup pecans (or walnuts, chopped and lightly toasted) 1 cup coconut 1 teaspoon vanilla 1/2 teaspoon lemon juice I love your recipes ive been searching for a pineapple cake recipe i hope it turns out like my grandmas recipe she never wrote it down thank you. Place coconut in a large bowl. same amount fresh whipping cream plus 2 tsp powdered sugar to add to the fresh cream. Sprinkle the grated coconut and decorate with pineapple pieces on top of the cool whip and refrigerate for a minimum of 4 hours. This cake is perfect on so many levels! Combine the flour, baking powder and salt. You mention "the coconut milk" twice in the recipe. The cake rose very high (may be due to my new Argo baking powder), was extremely moist, light and fluffy, and I made 2 8” layers. 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