Tropical Sweetness
Another pagan-based holiday is here, so let's whip up some delicious festive foods to celebrate whatever it is for you, however you like it.
Yes, the Easter bunny makes a visit here. At least he's not afraid to stop by (he knows we'd never hurt a magical creature), and even brings us sweet goodies. Although some among the breathing ask why the lovely lapin brings seemingly Golgotha goodies, we here in the haus know that the bunny pre-dates groovy old Jesus {we've been hanging with the randy rabbit for almost that long}, so his encouragement to celebrate spring and go forth & multiply is an even more time-honored tradition. And, let's be honest, a whole lot more fun.
Pump up the fun in your weekend celebration with my coconut-pineapple cake. It's almost a pina colada cake, but without the rum. I know there are a lot of steps here but you can make the reduced coconut milk and the pineapple filling ahead of time. You can also cut yourself a break and just use a moist {yellow or white} boxed cake mix. My friend Betty makes some nice ones, but *shhh* you didn't hear that from me.
Pineapple Coconut Cake
Reduced coconut milk:
Cake:
For pineapple filling
Frosting:
Making reduced coconut milk:
Bring coconut milk to boil in large deep saucepan over medium-high heat. Be aware that coconut milk will boil high, so use a pot with high sides to avoid boil-over.
Reduce heat to medium-low; boil until reduced to 1-1/2 cups, stirring occasionally - about 25 to 30 minutes. Remove from heat; cool completely. Transfer to small bowl. Cover and refrigerate. Can be made 2 days ahead. Keep chilled.
For cake: Position rack in center of oven; preheat to 350°F.
Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add two of the eggs, one at a time, beating well after each addition, and occasionally scraping down sides of bowl.
Beat in vanilla and the one remaining egg. When that is blended, add half of flour mixture and mix on low speed until combined - do not over-mix or the cake will be tough in texture. Add the reduced coconut milk; mix just until blended. Pour in remaining flour mix, and combine on low speed until just blended.
Divide batter evenly between two greased & floured 9-inch round cake pans (also makes 18 cupcakes). Place in oven and bake cakes about 40 minutes (cupcakes about 20 minutes); until lightly golden, cake tops spring back when gently touched, and toothpick inserted into center comes out clean.
Transfer cakes in pans to rack; cool 10 minutes. Carefully remove from pans and cool completely on rack.
Make filling:
In a heavy saucepan, stir together filling ingredients until cornstarch is dissolved. Bring mixture to a boil, stirring constantly, and simmer - stirring constantly - for 3 minutes. Cool filling completely. Filling may be made 3 days ahead and kept covered in fridge.
Create frosting:
Using electric mixer, beat butter in large bowl until smooth. Add sugar, reduced coconut milk, vanilla, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase speed to medium-high and beat until light and fluffy.
To assemble layer cake: Using a serrated knife, slice each cooled cake layer, horizontally, into two even layers.
Place the very bottom layer on serving or storing platter. Top with an even layer - about 1/3 - of the pineapple filling. Top this with the next cake layer; and spread the pineapple on that one. Finally the uppermost layer goes on (the pineapple should be gone by this point). Top that with about 1/3 of the frosting; swirl and spread this over the top of the cake. Use the remaining frosting to generously cover the sides of the cake (any excess when sides are well covered can be spread on top again).
Using your hands, sprinkle or very gently press (on the sides) the coconut over the entire cake.
**Cake can be made a day ahead. Store it in the fridge, in an airtight container. Bring to room temperature before serving.
Yes, the Easter bunny makes a visit here. At least he's not afraid to stop by (he knows we'd never hurt a magical creature), and even brings us sweet goodies. Although some among the breathing ask why the lovely lapin brings seemingly Golgotha goodies, we here in the haus know that the bunny pre-dates groovy old Jesus {we've been hanging with the randy rabbit for almost that long}, so his encouragement to celebrate spring and go forth & multiply is an even more time-honored tradition. And, let's be honest, a whole lot more fun.
Pump up the fun in your weekend celebration with my coconut-pineapple cake. It's almost a pina colada cake, but without the rum. I know there are a lot of steps here but you can make the reduced coconut milk and the pineapple filling ahead of time. You can also cut yourself a break and just use a moist {yellow or white} boxed cake mix. My friend Betty makes some nice ones, but *shhh* you didn't hear that from me.
Pineapple Coconut Cake
Reduced coconut milk:
- two 13- to 14-oz. cans unsweetened coconut milk
Cake:
- 2 c all purpose flour
- 2-1/4 tsp baking powder
- 1/2 tsp salt
- 3/4 c (1 1/2 sticks) unsalted butter, softened
- 1-1/3 c sugar
- 3 large eggs
- Seeds scraped from 1 split vanilla bean or 1-1/2 tsp vanilla extract
- 1 c reduced coconut milk (see above), room temperature
For pineapple filling
- one 20-oz. can crushed pineapple, including juice
- 2 tbs sugar
- 1 tbs cornstarch
- 1 tsp fresh lemon juice
Frosting:
- 1 c (2 sticks) unsalted butter, room temperature
- 2-1/2 c powdered sugar
- 1/3 c reduced coconut milk (see above), at room temperature
- Seeds scraped from 1 split vanilla bean or 1 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1-1/2 c sweetened flaked coconut (the store-bought variety)
Making reduced coconut milk:
Bring coconut milk to boil in large deep saucepan over medium-high heat. Be aware that coconut milk will boil high, so use a pot with high sides to avoid boil-over.
Reduce heat to medium-low; boil until reduced to 1-1/2 cups, stirring occasionally - about 25 to 30 minutes. Remove from heat; cool completely. Transfer to small bowl. Cover and refrigerate. Can be made 2 days ahead. Keep chilled.
For cake: Position rack in center of oven; preheat to 350°F.
Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add two of the eggs, one at a time, beating well after each addition, and occasionally scraping down sides of bowl.
Beat in vanilla and the one remaining egg. When that is blended, add half of flour mixture and mix on low speed until combined - do not over-mix or the cake will be tough in texture. Add the reduced coconut milk; mix just until blended. Pour in remaining flour mix, and combine on low speed until just blended.
Divide batter evenly between two greased & floured 9-inch round cake pans (also makes 18 cupcakes). Place in oven and bake cakes about 40 minutes (cupcakes about 20 minutes); until lightly golden, cake tops spring back when gently touched, and toothpick inserted into center comes out clean.
Transfer cakes in pans to rack; cool 10 minutes. Carefully remove from pans and cool completely on rack.
Make filling:
In a heavy saucepan, stir together filling ingredients until cornstarch is dissolved. Bring mixture to a boil, stirring constantly, and simmer - stirring constantly - for 3 minutes. Cool filling completely. Filling may be made 3 days ahead and kept covered in fridge.
Create frosting:
Using electric mixer, beat butter in large bowl until smooth. Add sugar, reduced coconut milk, vanilla, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase speed to medium-high and beat until light and fluffy.
To assemble layer cake: Using a serrated knife, slice each cooled cake layer, horizontally, into two even layers.
Place the very bottom layer on serving or storing platter. Top with an even layer - about 1/3 - of the pineapple filling. Top this with the next cake layer; and spread the pineapple on that one. Finally the uppermost layer goes on (the pineapple should be gone by this point). Top that with about 1/3 of the frosting; swirl and spread this over the top of the cake. Use the remaining frosting to generously cover the sides of the cake (any excess when sides are well covered can be spread on top again).
Using your hands, sprinkle or very gently press (on the sides) the coconut over the entire cake.
**Cake can be made a day ahead. Store it in the fridge, in an airtight container. Bring to room temperature before serving.