Pineapple Coconut Cake with Creamy Frosting

Name: Pineapple Coconut Cake with Creamy Frosting
Prep time: 150 min
Yield: 12
Ingredients: 8 eggs, separated; 3 tablespoons baking powder; 250 grams flour; 250 grams sugar; 4 sticks unsalted butter; 2 jars pineapple jam; 1 can coconut cream; 1 table cream; chantilly cream, vanilla flavor; 750 milliliters pineapple juice; 75 milliliters vodka

Luis May Rejón

A delicious recipe, its secret lies in the frosting that achieves a creamy resistance and a touch of liquor that perfects the balance of flavors.

Reviewed by Editorial Team of Kiwilimón

Published: 20-05-2013

Preparation

2h 30 mins

Low

Preheat the oven to 180°C. To prepare the cake, take the egg whites and beat them until foamy. Add the yolks, one at a time, and continue beating while doing so. Gradually add the sugar. Continue beating. Once a firm consistency is achieved, remove the mixer and gradually add the flour along with the baking powder using a wooden spoon. Pour into a greased and floured rectangular mold of approximately 40x30cm. Bake for 1 hour or check with the dry wooden stick technique. Once the cake is ready, let it cool and unmold. Frosting: For this, we need the butter at room temperature; using the mixer, we will mix and incorporate the half-and-half and the jam. Freeze for 30 minutes. To moisten the cake: Blend 750 ml of Pineapple Juice, the can of coconut cream, and the vodka. Cut the cake into two layers, moisten each layer, add the frosting, and continue this way with the other layers. The last layer will be for decorating with Chantilly cream to taste.