You can find them on Amazon or any well stocked store that carries baking supplies such as Michael’s. Once in a while I will ask on my social media pages what recipes my readers would like to see. Line a large baking sheet with parchment or a silicone baking mat. First set the butter out on the counter to thaw slightly before starting the buttercream. 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 … 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. Carefully roll back up (without the towel) and spread the top and sides with cool whip and sprinkle with toasted coconut. The coconut custard is really good and adds an extra layer of flavor as well as texture to the cake. Required fields are marked *. The gorgeous layers not only look elegant, but keep this cake extra moist. Add another layer and evenly spread a heaping 1/2 cup of the Frosting. For me, the cake plus the tinned pineapple was sweet enough. 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. Remove from heat and let sit for an hour. Hope you enjoy my recipes! Your email address will not be published. Bake for 1 hour, or until an inserted toothpick comes out clean. This frosting is made from just 3 ingredients stirred together; it's light, creamy and irresistible! For example Gold Medal AP flour is 30 grams per 1/4 of a cup. Toast ½ cup coconut over low heat until just browned. Whipped Coconut Pineapple Filling 7. Cream together the butter and sugar in the bowl of a stand mixer, until light and fluffy, about 5 minutes. Set aside. Poke the lower half of the cake several times with a toothpick then spoon a little of the juice over it. This Easy Pineapple Coconut Cake, is my favorite of all the springtime desserts we make. Use a star tip nozzle to form 8 rosettes on top of the cake with the remaining frosting. Top with the second layer of cake and frost the top and sides of cake. Add the chopped pineapple and 1 cup of the toasted coconut and stir until just combined. Fresh pineapple is totally fine too though. Toasted coconut blended with sugar in cake batter. 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. Keep at room temperature until ready to use. Bonus, it slices and tastes best when chilled. I have had readers in the past ask if they were to add BOTH cups of flour and grams of flour to the recipe. 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. In the meantime, spread the coconut out in a single layer on a baking tray lined with a silicone mat. Lots of my recipes are influenced by my travels to Hawaii over the years. In a medium-large bowl, mix 2 cups of Cool Whip, crushed pineapple, and slivered almonds until completely combined. 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. 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. I love eating this cake with a scoop of ice cream. The custard filling is totally optional. Same goes for the school year. Fold in whipped cream. 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. 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. Un-roll the cooled cake and spread with the filling and sprinkle with slivered almonds. Pour mixture over warm cake, making sure pudding mixture goes into poked holes. Set aside to cool completely. Preheat the oven to 180°C and grease a 22 cm bundt tin. Whisk the egg yolks in a medium bowl then slowly add in the heated milk to the eggs, whisking constantly to temper the eggs. You can make this cake with just the buttercream as the filing as well as frosting. It should be at cool room temperature before being added in. The coconut custard. I wouldn’t change a thing. I find it at liquor stores. This is a space for fun, approachable, delicious, desserts and savouries. The cake was very soft and tasty. Your bottom layer will have the coconut side up. Fold the batter into the prepared loaf pan and top with remaining toasted coconut. Your email address will not be published. The idea is to moisten it but not make it soggy. Two inch high side pans wont allow the cake to rise as high, will end up much more dense. Add another layer and spread the remaining Pineapple Filling. Which means, summer is finally bearable. The toasted coconut blended with the sugar add an extra layer of toasted coconut flavor to the cake. Smooth the pineapple mixture on top of the bottom cake. In a large mixing bowl, whisk together dry ingredients (flour, sugar, baking powder, baking soda, salt and coconut). Buttercream -  I am a big fan of Swiss Meringue Buttercream for cake and cupcakes. I will try to get back to you in a timely manner. Preheat your oven to 350 degrees. Spoon the batter into the prepared tin and smooth it out. I made this cake with 8″ round 3″high pans. This helps keep the cake from sticking to the pans. As an Amazon Associate I earn from qualifying purchases. Grease and flour a 9" x 13" baking pan. Add another layer and spread the remaining … I really hope you all love the cake as much as I do. Add egg yolks, one at a time, beating well after each addition. 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. Arrange pineapple in a single layer in a well seasoned 12-in. Once it is all added in and mixed well, it will thicken and be very smooth. Your email address will not be published. I love it but it is taking some time to get adjusted too. Spread about a cup or so of buttercream about 1/4 of an inch thick spreading into an even layer. Omit this step if not adding the coconut flakes into the batter.*. Its amazing but oh so much work. Mix in drained pineapple and cup of coconut. Reserve about 1/4 cup of the whipped cream for the sides. 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. I love adding in a filling to cakes besides just the buttercream. 1 1/2 cup toasted coconut. 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. Preheat oven to 350 degrees F 9. Once it’s toasted, remove from heat and cool before adding to your frosting. Toasted Coconut Layer Cake. The custard can be made up to a few days ahead of time to save time the day of making and assembling the 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. A  new hybrid homeschool program. Coconut Cake Layers. I'm Gayatri, thanks for stopping by! Learn how your comment data is processed. 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. 10. Scrape the batter into the prepared pan. 5. Combine all ingredients in a sauce pan and bring to a boil, stir until sugar is dissolved. In another mixing bowl or large measuring cup, mix together buttermilk, oil, eggs and coconut extract. Spread a layer of the frosting on the top of the first layer. Slice the cake horizontally and gently place the top on a plate. Thaw before assembling the cake. Chill completely before using. To make the filling, beat the cream until it forms soft peaks, and keep it chilled while you slice the cake. You can make this as a round layer cake too, if you use the original proportions. Pineapple Coconut Cake Preheat oven to 350 degrees F and grease and flour 3 8″ round cake pans. 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