Coconut and Pineapple Layer Cake

Coconut and Pineapple Layer Cake

Coconut and Pineapple Layer Cake

Coconut and Pineapple Layer Cake

I’ve gone from hardly baking any cakes recently to two birthday cakes in one week! The first being a Chocolate and Caramel Cake (post to follow) and the second was this Coconut and Pineapple Cake. It is almost a year to the day that I last baked a Coconut Cake. I know this because the cake was made for my cousin’s birthday and this cake was made for her next birthday! What else do you bake a coconut addict than a Coconut Cake?

Since last year’s cake was a bit complicated, and this year I didn’t have as much time so I tried a simplified version with the additional flavour of pineapple to give it a twist! After lots of searching for Pineapple and Coconut cakes, I ended up using a mish-mash of recipes to tailor the cake to the ingredients I actually had to hand (I couldn’t be bothered to head to the shops!) 🙂

I am going to be the first to admit that this cake didn’t turn out too pretty, however for what it lack in the eye candy department it more than makes up for in flavour! I have a knack of trying to fit too many things in at the same time, so I was finishing the decorating of this cake whilst last minute packing for a trip to Myanmar (Burma) the next day. I’d like to think that if I had more time I would have spent more time on the presentation, for example getting some dried pineapple slices and making them into pretty flowers to top the cake. However my attempts to get some at the local supermarket were fruitless (excuse the pun!) and I couldn’t think of anything else to do, so a bit of quick chocolate writing was what I settled for… any suggestions for future cake decorating in the comments box below please! 😀

Although this cake has a few steps, it is actually quite simple to make as the pineapple filling and the coconut custard for the frosting can be easily made whilst the sponge is baking in the oven! The ingredients are mostly store cupboard basics so should be fairly easy to get together. Feel free to use fresh pineapple if you can get it (and have the time to cut it up and prep it!)

Cake: 

  • 175 g Self Raising Flour
  • 1.5 tsp Baking powder
  • 130 g Caster sugar
  • 3 Medium eggs
  • 130 g Butter, melted
  • 2 tbs Coconut cream
  • 60 g Desiccated coconut
Pineapple Filling

Pineapple Filling

Pineapple filling:

  • 540 g Can of pineapple (340 g drained weight)
  • 2 tbs Cornflour
Coconut Custard

Coconut Custard

Coconut Cream Frosting:

  • 370 ml Coconut milk
  • 2 Egg yolks
  • 20 g Caster sugar
  • 2 tbs Cornflour
  • 300 ml Double cream

To Decorate:

  •  20 g Desiccated coconut, toasted
Coconut Cream and Pineapple Cake

Coconut Cream and Pineapple Cake

Method:

For the Cake:

  • Using an electric whisk, beat the eggs and sugar until you see ribbons trails when stirred, lightly beat in the coconut cream
  • Slowly stir in the melted butter, try to avoid knocking too much air out of the mixture
  • Sift in the flour and baking powder along with the desiccated coconut, lightly combine so it is just mixed together
  • Bake the batter in a lined round 23 cm spring form cake tin for 25 minutes, 180 degrees C (fan oven)
  • Remove cake from the tin and allow to cool completely

For the Pineapple filling:

  • Pour the pineapple juice/syrup from the can into a jug and combine with the cornflour until smooth
  • Chop up the pineapple into small chunks and put into a saucepan
  • Warm up the pineapples in the pan and add the cornflour and juice mixture, keep on a low heat and the mixture will slowly thicken to look similar to apple sauce
  • Leave to one side to cool completely

For the Coconut cream frosting:

  • Make a coconut custard by combining the egg yolks with the cornflour into a smooth paste, warm in a saucepan and slowly add the coconut milk into the thicken egg mixture so you have a smooth custard
  • Keeping the pan on a low heat, add the sugar and continuously whisk until the mixture forms a very thick custard, don’t allow the custard to stick to the bottom of the pan
  • Set the custard to one side until completely cold. This can be made ahead and refrigerated, but ensure you cover the custard with cling film to prevent it from forming a skin
  • Whip up the double cream until peaks form, add the coconut custard and lightly whisk to combine

To assemble and decorate:

  • Cut the cake through the middle to create two layers, using the top as the bottom layer
  • Cover the bottom layer with a layer of the coconut cream frosting, then add the pineapple filling on top. I only used half the pineapple filling in the end as I was worried it would be too much!
  • Add the second layer of sponge then completely cover the whole cake with the left over frosting
  • Decorate with the toasted desiccated coconut
Coconut Cream Layer Cake

Coconut Cream and Pineapple Layer Cake

As you can see from the, slightly dodgy, photo of the inside of the cake it is packed with filling and cream. The contrast in textures and flavours worked well, the cake sponge was a little on the dry side but the cream helped to balance this out. All in all, a tasty version of the coconut cake in less than half the time of the original! 🙂

 

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