Skip to main content

Pineapple Cake with Coconut Frosting

This is one of Mark's favorite cakes, and there are not that many. Since Smith & Wollensky in New Orleans does not share their famous dessert's recipe, I've experimented with several recipes online. This one is based on a yogurt cake recipe which gives it a dense and moist texture. 



CAKE
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 cup sugar
1 tablespoon finely grated lemon zest
3/4 cup whole-milk Greek yogurt
1/2 cup vegetable oil
2 large eggs
6 slices of canned pineapple + 2 tablespoons juice
(save the rest of the juice for later)

FROSTING
10 oz. cream cheese (PHILADELPHIA)
10 fl. oz. heavy whipping cream
3/4 cup confectioners sugar
1 teaspoon vanilla extract
1 cup unsweetened shredded coconut

Preheat oven to 350°F. Coat a standard 9-inch round pan with nonstick vegetable oil spray. Dust with flour; tap out excess.
Whisk 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon salt in a medium bowl. In another bowl, mix 1 cup sugar with 1 tablespoon finely grated lemon zest until sugar is moist. Add 3/4 cup whole-milk Greek yogurt (here, I used pineapple yogurt instead), 1/2 cup vegetable oil and 2 large eggs. In a blender, purée 6 slices of canned pineapple with 2 tablespoons of juice and add this to the wet mixture. Whisk to blend.
Fold in dry ingredients just to blend. Pour batter into prepared pan.
Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50-55 minutes. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely.
While the cake cools, prepare the frosting.
Pour heavy whipping cream into a bowl. With electric beaters, whip until it forms a thick Chantilly cream consistency. Add cream cheese, and beat for another minute. Add vanilla extract, confectioners sugar and beat until well incorporated. Finally, add unsweetened shredded coconut and whisk just to blend.
Cut cake into 3 layers of identical thickness. Place bottom layer on a serving plate, use a couple of tablespoons of reserved pineapple juice to moisten the cake layer. Spread a quarter of the coconut frosting all over it. Repeat with the following layer. Once the top layer is on, use the remaining half of the coconut frosting to cover the top and sides of the whole cake. Sprinkle with some unsweetened shredded coconut. 
Place in the fridge for a few hours before serving.

Comments

Popular posts from this blog

Mandarin Chicken

So much was lost when Katrina hit New Orleans in 2005. Lives, homes, jobs,... but also the little things that we hold dear to our hearts: photo albums, treasured heirlooms or beloved recipes. The Times-Picayune collected and published some of the latter that people went looking for in the years that followed Katrina. Mandarin Chicken was one of these recipes.  This clipping was sent to us by my partner's stepmother a few years ago. Since then, we have received nearly a hundred requests to share this recipe. Note: Every Chinese restaurant in New Orleans has its own version of Mandarin sauce. It seems to us that this one needs a few pinches of Chinese five spice in the sauce. Also, it is usually served with crushed peanuts and chopped scallions sprinkled on top.
This recipe comes from Fong's Chinese restaurant in Kenner.


MANDARIN CHICKEN

Egg Batter
2 cups flour
2 tablespoons cooking oil
2 eggs
1 cup cornstarch
2 teaspoons salt
1 teaspoon Accent
1/2 teaspoon sugar
1/2 teaspoon baking…

Light Delight

For all the health conscious out there (me included, from time to time), here's a dessert, light and airy, that will delight your palate without the guilty feelings. 


NEIGEUX AUX MYRTILLES (BLUEBERRY SNOWCLOUD) For 6 servings
1 cup blueberries 1 pound of fromage blanc (here, you could substitute either plain yogurt, ricotta cheese, or even cream cheese) 2/3 cup white sugar 3 large egg whites 1 teaspoon almond extract 4 gelatin leaves (2 grams each) 1/2 blueberry coulis (see recipe below) sprig of mint (optional)
Blueberry coulis 1 cup blueberries (fresh or frozen) 1/2 cup white sugar
Make coulis by bringing to a boil blueberries and sugar in a saucepan. Reduce heat and simmer until blueberries have bursted and mixture thickens. Sieve the coulis to remove blueberry skins and set aside. In a bowl, mix fromage blanc with sugar and almond extract. Place gelatin leaves in a small bowl filled with cold water to soften. In a saucepan, bring to a boil 3 tablespoons of water. Remove from heat. Squee…

Torta Caprese

Last year, one of my coworkers came back from Naples, Italy with an original dessert created on the island of Capri. It is a flourless cake, both rich in flavor and light in texture. It is normally enjoyed "as is", but a little bit of Chantilly cream on the side never hurt anybody!




CAKE
6 oz. (170 g) dark chocolate (I used 64% cocoa)
3/4 cup (160 g) unsalted butter, cut in dice
3 large eggs
1/2 cup white sugar
1 1/4 cup ground almond meal (I used 125 g)
1 tablespoon amaretto (or any other almond liquor)
Confectioner's (icing) sugar to sprinkle






Preheat oven to 180°C (350°F).
Butter and line an 8-inch wide (20 cm) springform pan  with baking paper.
In a double boiler (or in a microwave oven), melt the chocolate and butter together. Let cool.
In another bowl, whisk the eggs and sugar with electric beaters until the mixture turns a pale yelllow and triples in volume.
Using a spatula, gently fold the chocolate mixture, alternating with the ground almond meal and amaretto, into the egg mi…