Pineapple Coconut Cake with Toasted Coconut Frosting

Ingrédients

• 1 1/2 teaspoons unflavored, powdered gelatin
• 3 teaspoons cold water
• 6 large egg yolks (*See note below for how to freeze the leftover egg whites.)
• 1/4 cup (28 grams) cornstarch
• 2 cups (482 grams) full-fat coconut milk from a can or a carton
• 1/2 cup (100 grams) granulated sugar
• 1/4 teaspoon table salt
• 1 teaspoons pure vanilla extract
• 1 teaspoon coconut extract, more to taste
• 1 cup (85 grams) toasted shredded coconut (*see note below)
• 2 sticks (8 tablespoons/ 113 grams) unsalted butter, at room temperature
• 1 cup (60 grams) virgin coconut oil (to measure, use a spoon to pack it into a measuring cup)
• 2 cups (200 grams) granulated sugar
• 8 large eggs, at room temperature
• 3 1/2 cups (210 grams) cake flour
• 4 teaspoons baking powder
• 2 teaspoon kosher salt, OR 1 teaspoon table salt
• 1/2 cup (57 grams) full fat coconut milk, from a can or a carton
• 1 tablespoon pure vanilla extract
• 1 tablespoon coconut extract
• 1 1/2 cups (one 14-ounce can) crushed pineapple (do not drain)
• One 14 ounce can of crushed pineapple (do not drain)
• 3/4 cup (150 grams) sugar
• 3/4 cup (6 ounces) water
• 1 recipe toasted coconut frosting
• 1-2 cups toasted shredded sweetened coconut (*see note)

Préparation

1. 1

   In a small dish, stir the gelatin and...: In a small dish, stir the gelatin and water together to combine. There should be just enough water to moisten the gelatin, creating a rubbery paste. Set aside.

2. 2

   Add the egg yolks and cornstarch to a...: Add the egg yolks and cornstarch to a medium size bowl and beat with a wire whisk to combine. Set the bowl on a kitchen towel somewhere close to the stovetop. (This will keep the bowl from sliding around on the counter when you whisk in the hot milk.)

3. 3

   Set a 1 or 2 cup heat proof...: Set a 1 or 2 cup heat proof measuring cup next to the stovetop, preferably one with a pourable spout.

4. 4

   Add the coconut milk, sugar, and salt to...: Add the coconut milk, sugar, and salt to a 3-quart or larger heavy bottomed saucepan and stir to combine. Cook over medium heat, stirring frequently, just until it is just beginning to bubble. Remove the pan from the heat.

5. 5

   Pour at least one cup of the hot...: Pour at least one cup of the hot milk into the measuring cup. Slowly pour the hot milk from the measuring cup into the egg yolks; pour slowly and whisk constantly. Then, pour everything back into the saucepan and set it over low heat. (You want to continue to heat the eggs slowly so they won’t scramble.)

6. 6

   Cook, stirring constantly, until the custard is thick. As...: Cook, stirring constantly, until the custard is thick. As soon as thickens to the consistency of pudding, remove from the heat and whisk for about 20 seconds longer. Pour the pastry cream into a bowl.

7. 7

   Break the gelatin into small pieces, dropping them...: Break the gelatin into small pieces, dropping them onto the hot pastry cream. Let stand for about 20 seconds to let the gelatin to melt, then stir until the gelatin is completely incorporated. Stir in the vanilla and coconut extracts.

8. 8

   Cover with plastic wrap, pressing the wrap over...: Cover with plastic wrap, pressing the wrap over the surface of the pastry cream. Refrigerate for at least 3 hours and up to 3 days.

9. 9

   Add the butter, coconut oil, and sugar to...: Add the butter, coconut oil, and sugar to a bowl and beat with an electric mixer until the mixture is very light and aerated, about 5 minutes. Add the eggs to the bowl two at a time, beating well to fully incorporate the eggs into the butter and sugar mixture before adding more. Stop every once in a while to scrape down the sides of the bowl.

10. 10

    Add the flour, baking powder, and salt to...: Add the flour, baking powder, and salt to another bowl and use a wire whisk to mix. Add this mixture to the butter, sugar, and egg mixture and mix on low just until the flour is barely incorporated.

11. 11

    Stir the extracts into the coconut milk and...: Stir the extracts into the coconut milk and add this to the batter. Mix on low speed just until barely incorporated.

12. 12

    Add the crushed pineapple to the batter and...: Add the crushed pineapple to the batter and use a rubber spatula to stir just until incorporated.

13. 13

    Bake the cakes: Divide the batter between the...: Bake the cakes: Divide the batter between the prepared cake pans, smoothing the top of the batter into a flat, even layer. Bake the cakes in the center of the oven for 50-60 minutes. When done, the cakes will be pulling away from the side of the cake pan. If you poke a toothpick into the center of the cake and remove it, there will be no signs of raw batter on the toothpick.

14. 14

    While the cakes are baking, prepare the crushed...: While the cakes are baking, prepare the crushed pineapple syrup: Add the crushed pineapple, sugar, and water to a saucepan and set it over medium-high heat. Bring to a boil then lower the heat slightly and simmer for 10 minutes. Remove from the heat and cover to keep warm.

15. 15

    When the cakes are done baking, remove them...: When the cakes are done baking, remove them from the oven and let them rest in the pan for about 3 minutes. Position a wire baking rack over the top of one of the cakes and gently flip it over so the cake slides out onto the rack. Repeat with the second layer of cake. Using another wire baking rack or a plate, flip the cakes over again so they are right side up. Divide the pineapple syrup between the cakes, spreading it over the top of the cakes to cover the top completely. The liquid will soak into the cakes and the crushed pineapple will remain on the surface. Let cool completely.

16. 16

    To assemble: Remove the pastry cream from the...: To assemble: Remove the pastry cream from the refrigerator and stir in the toasted coconut. Set one of the layers of cake on a serving plate and spread the pastry cream over the top of the cake, leaving about 1-inch of space around the edges. (*See photos above for reference.) Lay the second cake layer over the pastry cream, bottom side up, so the side with the crushed pineapple is against the pastry cream.

17. 17

    To frost and decorate: Use an offset icing...: To frost and decorate: Use an offset icing spatula to cover the cake with toasted coconut frosting. Carefully press some toasted shredded sweetened coconut onto the top and/ or sides of the cake. If not serving the cake within three hours, or if the room is warm, refrigerate until ready to serve.