360 West April 2017 360 West : Page 76

Sweet Endings Shredded Bliss COCONUT PINEAPPLE CAKE Makes a 9-inch, 2-layer cake • 5 large eggs, separated • 1 can (20 ounces) crushed pineapple, juice reserved • 1½ cups all-purpose flour • 2½ teaspoons baking powder • 1¼ cups sugar, divided • ¼ cup butter, melted • 1 teaspoon vanilla extract Cream cheese mousse • 3 cups heavy whipping cream • 1½ cups confectioners’ sugar, divided • 2 packages (8 ounces each) cream cheese, softened • 5 cups flaked coconut, divided Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Drain pineapple, reserving 1 cup juice; set aside. In a large bowl, combine flour and baking powder. In another bowl, beat egg yolks until slightly thickened. Gradually add 1 cup sugar, beating on high speed until thick and lemon-colored. Beat in butter, extract and ½ cup reserved juice. Add dry ingredients; beat until well blended. Heat oven to 350 degrees. Beat egg whites in a large bowl on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold into batter. Transfer to two greased and floured 9-inch round baking pans. Bake 18-22 minutes or until cake springs back when lightly touched. Cool 10 minutes before removing from pans to wire racks to cool completely. In a large bowl, beat cream until it begins to thicken. Add 1 cup confectioners’ sugar; beat until stiff peaks form. In another bowl, beat cream cheese, pineapple and remaining confectioners’ sugar until blended; stir in 2 cups coconut. Fold in whipped cream. Cover and refrigerate at least 1 hour. Place bottom layer on serving platter and drizzle with pineapple juice. Spread with 2 cups mousse. Top with remaining cake layer and drizzle with remaining juice. Spread remaining mousse over top and sides of cake. Lightly toast remaining coconut and let cool. Press onto top and sides. Refrigerate at least 1 hour before serving. Have your cake and macaroons, too. Our double helping of coconut includes easy-to-make macaroons (see photo on perfectly chewy. For something more previous page) that are not too sweet and substantial, try this two-layer confection made extra moist with the addition of layers, which are denser than what pineapple juice sprinkled over the cake you would get from a box cake mix. APRICOT PISTACHIO COCONUT MACAROONS Makes about a dozen • 2 large egg whites • ¼ cup sugar • ¼ cup whole almonds, chopped • ½ cup soft dried apricots, coarsely chopped • ¼ cup chopped pistachios • 2 cups sweetened shredded coconut • 1 teaspoon vanilla • 2 teaspoons lemon zest • Pinch of salt Heat oven to 350 degrees. Whisk together the egg whites and sugar. Add remaining ingredients and combine. Use your hands to form even mounds of macaroons (about 2 tablespoons each) and place onto a parchment-lined baking sheet around 2 inches apart. Macaroons will not spread. Bake for 15 minutes, being careful not to burn coconut. Allow to cool for a few minutes on the baking sheet and then transfer to a cooling rack. Coconut-filled whipped cream cheese icing and is rich but not cloying. Use is a welcome change from buttercream unsweetened coconut flakes and lightly toast them for extra flavor. — Meda Kessler Photo by Aaron Dougherty Styling by Meda Kessler 76 April 2017 360westmagazine.com

Sweet Endings

Shredded Bliss
Have your cake and macaroons, too. Our double helping of coconut includes easy-to-make macaroons (see photo on previous page) that are not too sweet and perfectly chewy. For something more substantial, try this two-layer confection made extra moist with the addition of pineapple juice sprinkled over the cake layers, which are denser than what you would get from a box cake mix. Coconut-filled whipped cream cheese is a welcome change from buttercream icing and is rich but not cloying. Use unsweetened coconut flakes and lightly toast them for extra flavor. — Meda Kessler



Photo by Aaron Dougherty Styling by Meda Kessler

COCONUT PINEAPPLE CAKE

Makes a 9-inch, 2-layer cake

• 5 large eggs, separated

• 1 can (20 ounces) crushed pineapple, juice reserved

• 1½ cups all-purpose flour

• 2½ teaspoons baking powder

• 1¼ cups sugar, divided

• ¼ cup butter, melted

• 1 teaspoon vanilla extract

Cream cheese mousse

• 3 cups heavy whipping cream

• 1½ cups confectioners’ sugar, divided

• 2 packages (8 ounces each) cream cheese, softened

• 5 cups flaked coconut, divided

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Drain pineapple, reserving 1 cup juice; set aside.

In a large bowl, combine flour and baking powder. In another bowl, beat egg yolks until slightly thickened. Gradually add 1 cup sugar, beating on high speed until thick and lemon-colored. Beat in butter, extract and ½ cup reserved juice. Add dry ingredients; beat until well blended.

Heat oven to 350 degrees.

Beat egg whites in a large bowl on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold into batter.

Transfer to two greased and floured 9-inch round baking pans. Bake 18-22 minutes or until cake springs back when lightly touched. Cool 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat cream until it begins to thicken. Add 1 cup confectioners’ sugar; beat until stiff peaks form. In another bowl, beat cream cheese, pineapple and remaining confectioners’ sugar until blended; stir in 2 cups coconut. Fold in whipped cream. Cover and refrigerate at least 1 hour.

Place bottom layer on serving platter and drizzle with pineapple juice. Spread with 2 cups mousse. Top with remaining cake layer and drizzle with remaining juice. Spread remaining mousse over top and sides of cake. Lightly toast remaining coconut and let cool. Press onto top and sides. Refrigerate at least 1 hour before serving.

APRICOT PISTACHIO COCONUT MACAROONS

Makes about a dozen

• 2 large egg whites

• ¼ cup sugar

• ¼ cup whole almonds, chopped

• ½ cup soft dried apricots, coarsely chopped

• ¼ cup chopped pistachios

• 2 cups sweetened shredded coconut

• 1 teaspoon vanilla

• 2 teaspoons lemon zest

• Pinch of salt

Heat oven to 350 degrees.

Whisk together the egg whites and sugar. Add remaining ingredients and combine.

Use your hands to form even mounds of macaroons (about 2 tablespoons each) and place onto a parchment-lined baking sheet around 2 inches apart. Macaroons will not spread.

Bake for 15 minutes, being careful not to burn coconut. Allow to cool for a few minutes on the baking sheet and then transfer to a cooling rack.

Read the full article at http://digital.360westmagazine.com/article/Sweet+Endings/2746883/395472/article.html.

Previous Page  Next Page


Publication List
Using a screen reader? Click Here