So I've been trying to blog this for 3 weeks now! It's been a crazy busy time. My mom and sister came to visit and we packed out every day that they were here with tons of cupcaking and milkshaking fun, along with trips to the mountains, the forest, the ocean, across the border and everywhere in between! It was amazing! and we took over 1500 photos! haha. It's going to take me a while to sift through them all!
For now...back to talking about cake!
A few weeks ago, my friend threw a surprise birthday shindig for her husband. We all offered to bring stuff along, I volunteered to bring dessert but upon finding out she didn't have a birthday cake for him I offered to make that instead! I was told the birthday boy liked pineapple...and so this triple layer coconut and pineapple birthday cake was born, because nothing goes better with pineapple than a lot of coconut! (who am I kidding...I think coconut goes best with everything, not just pineapple!)
My baking adventures started where all good things should...whipping up a batch of curd! Everytime I make it I remember it's awesomeness and wonder why I don't make different flavoured curds on a daily basis! They are the best!
I was lazy this time around and made it with pineapple juice, as opposed to fresh pineapple. It was quite good but definitely not as good as when I made it with the good stuff.
Instead of having curd in between both layers of the coconut cake, I mixed it up and made some vanilla frosting that I then blended some of the pineapple curd into. The result was a delicious fruity and creamy frosting that balanced out the texture of the curd layer nicely.
The cake was finished off with generous amounts of coconut cream cheese frosting...
and a sprinkling of toasted coconut to top it off, along with some fresh cut pineapple slices. The day I made the cake my husband was taking his final exam...on a Saturday! Can you believe it! Anyway, he is usually in charge of cutting up the pineapple, so I actually watched a you tube video on how to do it, I realise that sounds kind of pathetic! and I actually found out it's easier than you think!
This cake was a bit of an all-dayer to make due to all the different components but it was definitely worth it! The cake was perfectly soft with the right amount of coconut flavour that was really complimented by the different pineapple filling, and the coconut cream cheese frosting that was so silky and delish really finished it off perfectly!
Coconut & Pineapple Curd Layer Cake with Coconut Cream Cheese Frosting:
From Cupcake Crazy Gem
3 cups plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 cup caster sugar
1 cup unsalted butter, softened
1 cup cream of coconut
1/4 cup desiccated coconut
4 large eggs
1 cup coconut & pineapple yoghurt
From Eating Well
1/4 cup caster sugar
3/4 cup pineapple juice
2 large egg yolks
5 tsp cornstarch
Pineapple Curd Frosting:
1/4 cup pineapple curd
1/4 cup unsalted butter
1 1/2 cups icing sugar
1 tbsp half and half/double cream
Coconut Cream Cheese Frosting:
1/2 cup unsalted butter, softened
1/4 cup cream of coconut
90g cream cheese, softened
5 cups icing sugar
2 tbsp double cream/half and half
3 tbsp desiccated coconut
For the curd: Whisk the egg yolks, pineapple juice, sugar and cornstarch in a small saucepan. Cook over medium-low heat, whisking constantly, until thick and beginning to bubble for around 3-5 minutes. Let cool completely.
For the cake: Preheat oven to 180 degrees C. Grease 3 round 8 inch cake pans; set aside.
Combine the flour, baking powder and bicarbonate of soda in a medium bowl and set aside.
Beat butter and sugar in a freestanding electric mixer on medium speed until well mixed. Add the cream of coconut and desiccated coconut; continue beating, scraping bowl often, until smooth. Add 1 egg at a time, beating well after each addition. Reduce speed to low; add flour mixture alternately with coconut yoghurt. Beat until well mixed.
Divide batter evenly between 3 prepared pans. Bake for 35-40 minutes or until a toothpick inserted in the centre comes out clean and cake is a deep golden brown. Cool in pans for 10 minutes. Remove from pans and cool on wire racks.
For the pineapple curd frosting: Beat butter and sugar together in the bowl of a freestanding electric mixer. Mix in the pineapple curd, and then stir in the half and half until you are happy with the consistency.
For the coconut cream cheese frosting: beat butter, cream of coconut and cream cheese in the bowl of a freestanding electric mixer. Beat at medium speed until creamy. Reduce speed to low; add icing sugar, one cup at a time. Add enough cream until it is at spreadable consistency, and mix in the desiccated coconut.
To assemble: Once cakes are cool, spread pineapple curd over the top of the first layer. Put the next layer of cake on top and spread the pineapple frosting over it. Add the final layer of cake on top. Cover the whole thing liberally in a layer of coconut cream cheese frosting, for the crumb coat. Put it in the fridge for 30 minutes to an hour. Remove the cake and cover with the rest of the frosting.
Toast shredded coconut under the grill/broiler and once cool sprinkle it over the top of the cake. Cut fresh pineapple slices into chunks and decorate with them around the edge of the cake.
Serve it to your fellow partygoers and birthday boy and await their delighted reaction!