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Τρίτη, 26 Ιουλίου 2016

COCONUT PINEAPPLE CAKE

καρύδα κέικ ανανά

SHAKE YOUR TAIL FEATHER!

This recipe calls for unsweetened coconut milk. Sure, 
you could use whole milk instead, but why mess with a good thing?
Give this cake the splendid coconut taste it deserves by sticking with the recipe. But don’t be fooled by coconut cream. That is NOT the same thing. Unsweetened coconut milk can be a tad elusive. You can hunt it down in the international aisle/Asian section of your supermarket, or failing that, go to an Asian supermarket and look for it there.
Before you get started on this cake though, you’ll need to follow the instructions on how to make the Italian Meringue Buttercream. There’s a link within the link on the recipe page to take you there. If you’re short on time, you can use a different buttercream recipe or even canned frosting *shudder* but to really have bragging rights, you need to make this cake the way the recipe specifies.
What makes this recipe so great though isn’t just the harmonious flavors of coconut and pineapple coming together. It’s that you don’t have to be a frosting wizard to make it look beautiful. The shredded coconut helps conceal any imperfections, which is brilliant.http://www.thebakingbit.com/
φέτα-of-καρύδα-τούρτα-Δέδε-Wilson
Coconut Pineapple Cake
Author:  
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 extract
    - Italian meringue buttercream, vanilla variation
    - 3 cups sweetened long-shred coconut
    Instructions
    1- 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.

    2 - 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.

    3 -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.

    4 - 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.

    5 - 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.

    6 - 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.

    7 - 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.

    8 - 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?

    9 - Make sure you have a nice thick layer of buttercream all over 
    (you might still have some leftover, which can be frozen).

    10 - 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.
    Bakepedia Tips
    *The pineapple filling is optional. 
    There is enough buttercream to use as filling, too.

    bakepedia.com/

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