Well looky here at what I made. A glorious conglomeration of everything I love. A bundt, coconut, and pineapple. Sounds like the perfect tropical escape to me. In retrospect, I probably should have tried to add some alcohol as well, but nevertheless, this cake is amazing.
The cake is coconut flavored and is filled with a delicious pocket of tangy, homemade pineapple curd. The frosting is also coconut flavored, and then the whole thing is topped it with even more coconut. Its like an island paradise swooping into my life just as the temperatures begin to drop. You know me, I try to hold on to summer for as long as humanly possible. This cake helped with that a little bit. On the flip side, now, if I eat too much cake, I can just cover my bloated belly with a bulky sweater. Its a win win for everyone! On that note, make this cake. You will love it, I promise!
Pina Colada Cake
Pineapple curd recipe from The Craving Chronicles
6 large egg yolks
3 6-ounce cans pineapple juice, (2 1/4 cups)
3/4 cup granulated sugar
5 Tablespoons cornstarch
Combine all of the ingredients in a saucepan. Cook over medium heat for about 5-10 minutes, whisking constantly, until mixture thickens. Remove from heat and cool.
Coconut Cake recipe adapted from Food.com
3 cups cake flour
1/2 teaspoon salt
1 cup butter, at room temp
2 1/2 cups sugar
6 large eggs
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
1 cups unsweetened coconut milk
1 1/2 c. homemade pineapple curd
Preheat oven to 350°F.
Butter and flour a 12 cup bundt pan.(**Very important to prepare the pan well!) In a medium bowl, sift flour and salt together. Set aside. in a large bowl, beat butter and sugar together until fluffy.
Add extracts and the eggs one at a time until well mixed. Mix flour mixture into the batter alternatively with one cup of the coconut milk.
Transfer 2/3 of the mixture into the prepared pan. Carefully, dig a shallow well through the center of the batter and fill with the pineapple curd. Be careful to keep the curd in the center of the pan so it does not touch the sides. I put some curd in, added a little more batter around the edges to keep it from spreading, then added the rest. Top the curd with the remaining batter making sure its covered entirely.
Bake until top is golden brown (about 1 hour and ten minutes).
Allow the cake to cool almost completely before trying to remove it from the pan. (I put mine in the fridge for about 35 minutes) The cake will seem slightly jiggly (due to the amount of curd inside) when it comes out of the pan.
IMPORTANT: I’ve tried several variations of this cake and some of them ooze out or fall apart when removed from the pan. Preparing your pan is key, as well as making sure the curd doesn’t touch the edges when filling, and allowing the cake/curd to cool enough to become solid before removing it from the pan.
Coconut cream cheese frosting
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups confectioners sugar, sifted
- 2 tablespoons cream of coconut
- 1/2 teaspoon salt
- 1/2 teaspoon coconut extract
- 1 cup sweetened shredded coconut, toasted (optional) for garnish
Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners’ sugar, one cup at a time, alternating with cream of coconut. Beat in the salt, and coconut extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners’ sugar if necessary to thicken the frosting. If desired, spoon toasted coconut evenly over frosted cake.
Looking out the window at this gray day, I’m wishing I had some more of this cake right about now! I’m drooling just thinking about it.