The Creamy TropicsPosted: March 8, 2013
Coconut Cake With Pineapple Coconut Cream
Well, I was roaming around my neighborhood Pathmark, yes, Pathmark. This location was recently remodeled making it a roam-around store now. I normally stop in to purchase my weekly list of bargains then promptly leave since I have trouble with the level of customer service.
I’d decided to overlook this aspect and spent some time re-discovering the store. They had fresh pineapples and shredded coconut on sale so I bought both even though I had no plans to use them.
I love these two flavors both separately and together. And who doesn’t like Piña Colada (virgin or spiked)?
After some time web surfing for various versions of coconut cakes, pineapple cakes, and coconut frosting, I used my tried and true “Butter Cake” recipe with a few substitutions: coconut milk replaced milk, coconut extract replaced almond extract, and eggs get separated, egg whites get whipped and then they are folded into the batter to add some air. All this worked!!!
The cake was very flavorful with a light nuttiness. If I make this cake again I will use a bit less butter and I will go organic. My sensitivity to tastes and flavors is heightened since using mostly organic products.
Now for the cream layers and topping. Here’s where I get lost and resort to familiar flavors. I continue to explore cake frostings and have yet to discover one I like or feel good about sharing.
I don’t like super-sweet frosted cakes. The frosting is the first flavor on the tongue and to me, it should be the best flavor. It should tickle the tongue with complexities of various flavors as opposed to sugar weighed down with butter.
So, until I discover a creamy, less sweet frosting to create, I will continue to use my favorite cake topping — fresh, organic, whipped cream!!!
Luckily there are many variations for whipped cream. I made the whipped cream sturdier by adding a small portion of cream cheese frosting. I added about ¼ cup of cream cheese frosting to about two cups of the whipped cream. Then to this mixture, I added the pineapple chunks and coconut flakes.
What a delicious flavor combination!
The fresh pineapple gave small bursts of tart and sweet flavor to every bite!
There are a few steps to making this cake but after tasting it, you’ll agree it was worth it!
Here’s the recipe.
Coconut Cake with Pineapple Coconut Cream
1 ¼ C butter (2 ½ sticks)
2 C sugar
4 eggs separated
1 t vanilla
1 t coconut extract
2 ¼ C flour
¾ t baking powder
¼ t or less salt
¾ C coconut milk
Cream: butter & sugar. Whip the 2 egg whites and set aside. Add egg yolks to creamed mixture. Add vanilla, coconut extracts. Combine the dry ingredients. Add the dry ingredients to the creamed mixture alternating with the coconut milk. Do not over mix. Fold in the egg whites. Pour into prepared 8” cake pans and bake at 325 degrees F for about 35 minutes.
Pineapple/Coconut Whipped Cream
Whipping cream 12 oz. , 2 T powdered sugar, 1 t vanilla. Whip these ingredients until thick and fluffy.
Cream cheese frosting: for every ounce of cream cheese, add 1 T of butter. I used 6 oz. of cream cheese and 6 T butter, 1 t vanilla, 1 ½ C confectioner’s sugar. Combine and mix until creamy.
Fold in 1/4 cup of the cream cheese frosting mix into the whipped cream. Then fold in ½ cup shredded coconut & ½ cup of fresh pineapple crushed and squeezed of extra juice.
Add this between the three layers.