Seeing as it’s December, the month of holiday, lights, sparkles, red, gold and silver , I feel like I should slide a ‘Thank you” note together with a slice of this winter wonderland coconut pineapple cake. Most blogs and small businesses adorn their websites and photos with Christmas decorations and provide that general holiday vibe. Unfortunately I’m not really able to do that so I have to work with what I’ve got! So Thank you! for being ok with that and still enjoining my content .
Coconut pineapple cake
First a few words on this heavenly delicious coconut pineapple cake. Each vanilla layer cake is topped with a creamy pineapple creme patissiere , topped with actual pineapple pieces and roasted coconut. It’s so refreshing and not overly sweet. And those pineapple pieces, AMAZING!
“Thank you” note
Most of my recent posts have been of recipes that I have prepared for the internship I was involved in, during 2016. At that time, I wasn’t able to post them on my blog, due to exclusivity reasons. But they are still my work and I feel very proud of most them. Some, though the idea was great, I would like to re-create before publishing them on my blog. The attempt either didn’t bring the desired results or the shooting conditions were not the most favorable. Winter is a real struggle for bloggers !
Where I’m going with this, is that unfortunately I do not have enough time to prepare new posts. Specifically, I lack the time to prepare recipes specifically dedicated to the Christmas holidays, something that I would love to do. Apart from my daily work, I have daily Polish language classes (mentioned that here ). And those also require extra time in the evening, as I have homework to do. I’ve become the studious pupil I never was during school .
Further, we are looking for a new place to live, so 2 – 3 times per week we have appointments to see flats . This is already frustrating for 2 reasons. Firstly, we are finding nothing and it’s such a waste of time. Secondly, it’s time wasted out of my gym time. I’m not some avid gym goer, but I do value the active time. It helps me release stress and gives me a positive energy ( though I’m physically dead afterwards). In addition, it makes me feel strong and confident . So if I do the math, I’m basically replacing my stress reliving activity with a frustrating activity. But it has to be done and it will eventually pass .
And finally, preparing posts takes a few good hours. At least 10 hours. And I do prefer to make a recipe at least 2 times before posting it. It involves long cooking hours, as I have to stop every 20 minutes to take shots of the whole process. Then measuring everything precisely and taking notes. Because of that, an one hour recipe can easily turn into a 2.5 hours affair. The shooting, editing , writing the post…it takes time when you want to do it the best you can and when you want to give it your all.
Even though the visual aspect of the content is not all in the holiday theme, the recipes are truly delicious and great for this period. So look past the lack of Christmas decorations and lights, and give them a try. You can even take photos of your own baking and add some holiday decorations for me . I’d love to see your creations! Comment on Facebook with your pictures, Tag me on Instagram or use the Bunny’s hashtag #mrbunnykitchens
On that note, the same goes for MR Bunny. He’s not visible in the pictures, as the recipes were designed for another blog, that…well….did not have the wonderful Mr Bunny as its image . Enjoy this tasty coconut pineapple cake !
For 1 layers cake. You have to prepare 3 layers in total
2/3 cups (140 grams) all purpose flour, sifted
1 teaspoon baking powder
½ teaspoon baking soda
1 /2 teaspoon salt
1/2 cup (120 grams) granulated sugar
1/3 cup and 1 tablespoon (100 ml) milk
1/3 cup and 1 tablespoon (100 ml) buttermilk
1/3 (cup ) 85 ml vegetable oil
1 teaspoon vanilla extract
3 egg yolks
7 tablespoons (80 grams) granulated sugar
1 1/4 cup (300 ml) milk
4 tablespoons flour
1 cup pineapple puree, sifted (blended fresh 1/2 pineapple, depends on size)*
3 egg whites
9 tablespoons (110 grams) granulated sugar
190 grams butter, at room temperature, cut in cubes
1 cup (100 grams) coconut flakes
1 can of pineapple, (I used that had 585 grams, you need about 8 slices)
Total quantities for all 3 cake layers
2 and 2/3 cups (420 grams) all-purpose flour, sifted
3 teaspoons baking powder
1 and ½ teaspoons baking soda
1 /2 teaspoon salt
1 & 1/2 cups (360 grams) granulated sugar
1 1/4 cup (300 ml) milk
1 1/4 cup (300 ml) buttermilk
1 cup (255 ml) vegetable oil
3 teaspoon vanilla extract
- Pre-heat the oven at 200 degrees Celsius.
- Lightly grease the cake tin with butter and dust with flour and rotate the tin to fully cover it with flour. Remove the excess flour. Alternatively, line the tin with a baking paper, cut it in a circle to fit the bottom.
- In a separate bowl, mix the flour, baking powder, baking soda and salt. Sift it together, so everything is evenly distributed.
- Separately, whisk the eggs, with a pinch of salt until foamy, then add the sugar. Whisk it until it doubles it’s volume and becomes a pale yellow, for about 8 minutes. Gently, on the edge of the bowl, add the milk, buttermilk, oil and vanilla extract and mix just until incorporated.
- Add the flour mix and whisk just until all the flour is incorporated. Don’t over mix it. Pour the batter in the cake tin and bake for about 30-35 minutes. Should still be springy in the middle. If you insert a toothpick in the middle, should come out clean. When down, take it out and let it cool completely.
- Repeat for the other 2 layer cakes. I always make my cake layers 1 day before assembling so they have enough time to cool.
- To make the cream patisserie, warm up the milk, but just a bit. Whisk the egg yolks with the sugar, until dissolved. Using a tablespoon, gradually add half of the warm milk ( not hot, or it will cook and scramble the eggs). Add the rest of the milk, stir well and transfer to a small saucepan. Add the pineapple puree and the flour. Continue to cook on low heat and whisk constantly until the cream thickens, for about 7-10 minutes. Nothing will happen in the first minutes, but keep steering and it will thicken. It should have the consistency of a thick yogurt. Also, it will thicken further once completely cooled.
- Pour the cream in a bowl and immediately cover with cling foil, touching the cream, to avoid forming a skin. When it cools completely, then pop it in the fridge.
- To make the buttercream, create a bain marie ( glass/metal bowl over boiling water. bowl should not touch the water ). Add the egg whites and whisk with a pinch of salt until foam. Gradually add the sugar and continue to whisk until dissolved. Add the butter and continue to whisk until completely melted and incorporated.
- When the cake layers have completely cooled down, start assembling the cake.
- On a heated pan, roast 4 tablespoons of the coconut flakes. Just for 1-2 minutes, they cook very quickly, so don’t leave them out of your sight.
- Cut about 8 slices of the canned pineapple in small cubes.
- Moist the first cake layer with 3-4 tablespoons of the canned pineapple juice, cover with half of the creme patissiere, pineapples bites and coconut flakes. Repeat with the second cake layer. Add the third and last cake layer and cover the cake in the butter cream. Decorate with the rest of the coconut flakes and with Raffaelo candies or whatever you like.
- Pat yourself on the back and enjoy a big fat slice of cake
*I cut the fresh pineapple pure in smalled piece before blending it, as my blender is not very powerful. Place the puree in a fine sieve to eliminated some of the water then pass the puree thru the sieve to have a very fine puree.
All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.