I just do not get the bad reviews. I have made this cake for my mother and brother on many occasions. It turns out perfectly every time. It’s not for one that’s crunched for time, however, it’s well worth the time. The cake is very moist and favorable. The pineapple filling is delicious and can be used in other recipes. The coconut frosting is the best I have ever had. In short, this cake is a masterpiece! I use this recipe to impress!
This cake was delicious! The buttercream frosting was rich and creamy and the only complaint was the fattening, heart-clogging nature of the cake. We followed the recipe exactly and loved the texture of the cake.
This cake is a classic French genoise – using whole eggs only for leavening. With all due respect to home cooks such as the poster from Toronto, it is a simple cake to make – provided you understand and are practiced at the techniques involved. First and foremost — all ingredients must be at room temperature and you must beat long enough to get the necessary volume from the eggs. Practice makes perfect and once mastered this cake is incredibly versatile.
I confess, after reading all the other reviews, I wasn’t about to attempt the cake part of this recipe; I chickened out and used the “other” coconut cake recipe from the April 2001 Bon Appetit (“Old-Fashioned Coconut Cake”), i.e., white cake mix, sifted, melted butter, 1 tsp coconut extract. I baked two 8″ layers in professional (3″ sides) pans, and split the layers. Otherwise (sic), I followed the recipe to the letter, being especially generous with the rum sugar syrup. The buttercream was TO DIE FOR, and set up exactly as it was described in the recipe.
I covered the finished cake with sweetened coconut, which did make it quite sweet, but not cloyingly so. I might try toasting unsweetened coconut next time; I don’t really see why I’d risk life and limb attempting to deal with the fresh coconut. This is a very special cake; there was an awful lot of squabbling over the last piece!
Ingredients:
½ cup sugar
3 tablespoons cornstarch
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Please Open The Next Page. This recipe is definitely a winner! It’s moist and fruity and the frosting is so decadent. My family loved this one. It may become one of my signature desserts.
It has a very moist, almost wet like texture. Very good taste and everyone wanted seconds. I altered the icing a bit, by adding more powder sugar and coconut cream milk and left the nuts out of the cake mix. It is different then your normal cake and I would make it again. 2nd time I made the icing exactly the way it says and it has a wonderful taste and again a big hit!
WOW! I made this for a family get together. Everyone raved about it. My sister-in-law had to have the recipe. She said it was the best cake she ever tasted. I agree it was tasty and very moist. Thank you for this great recipe. Will definitely make again.
This was a marvellous cake with a fantastic texture. The icing was great but make sure that when icing the top of the first layer you don’t spread icing all the way to the edges or it gooshes out all over the place!
This cake is awesome… I love pineapple cake and pie… But this cake was easy to make and harder to put the fork down from eating this cake…..
Ingredients:
1 batch Italian Meringue Buttercream, vanilla variation, ready to use
Filling:
½ cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
1, 20-ounce can crushed pineapple in juice
2 tablespoon unsalted butter
Cake:
2¾ cups sifted cake flour
1 tablespoon plus ¼ teaspoon baking powder
½ teaspoon salt
5 large egg whites, at room temperature
1¼ cups 100% unsweetened coconut milk (not sweetened cream of coconut)
13 tablespoons (1 stick plus 5 tablespoons) unsalted butter, room temperature, cut into pieces
1¼ cups sugar
1½ teaspoons vanilla extractItalian meringue buttercream, vanilla variation
3 cups sweetened long-shred coconut
Instructions
For the Filling: Place sugar, cornstarch and salt in a saucepan and whisk to combine. Drizzle a little bit of the juice from the pineapple over the dry mixture and whisk until smooth. Add remaining pineapple and juice. Bring to a boil over medium heat and cook for a couple of minutes, whisking occasionally until thickened and translucent. Whisk in the butter and cool completely. Refrigerate until chilled and firmed or in an airtight container for up to 3 days, if desired.
For the Cake:
Preheat oven to 350˚ F. Coat the insides of two 8-inch by 2-inch round cake pans with nonstick spray, line bottoms with parchment rounds, then spray parchment.
Whisk together flour, baking powder and salt in a medium bowl to combine and aerate; set aside. Whisk together the egg whites and milk in a small bowl; set aside.
In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add the sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla.
Add the flour mixture in four additions, alternating with the egg white/milk mixture. Begin and end with the flour mixture and beat briefly until smooth. Divide batter evenly in pans and smooth tops with offset spatula.
Bake for about 30 to 35 minutes or until a toothpick shows a few moist crumbs. The cake will be tinged with light golden brown around the edges and the top and will have begun to come away from the sides of the pan.
Cool pans on racks for about 10 minutes. Unmold, peel off parchment, and place directly on racks to cool completely. Layers are ready to fill and frost.
Alternatively, place on layers on cardboards and double wrap in plastic wrap; store at room temperature if assembling within 24 hours.
For the Assembly:
Make sure buttercream is ready to go. It should be very soft – almost like mayonnaise. Place bottom layer on an 8-inch cardboard round (it will make covering it with coconut that much easier later on). Fill the cake with the pineapple filling (you might not need all of it, extra is great over ice cream).
Frost the cake’s top and sides with the buttercream. Don’t worry if your application job isn’t perfect – you will be covering the whole cake with coconut! See how imperfect it looks when you are still in the midst of it all
Make sure you have a nice thick layer of buttercream all over (you might still have some leftover, which can be frozen).
Place coconut in a large bowl. Pick up cake (this is where that cardboard round comes in) and hold over bowl. Scoop up coconut with other hand and press generously all over top and sides of cake. Cake is ready to serve. May be refrigerated up to 2 days covered with a cake dome. Make sure to serve at room temperature.
source:77kitchen.com