COCONUT PINEAPPLE CAKE RECIPE

 

 

Coconut Pineapple cake is an excellent idea for Sunday Baking. It's a combination of some tropical ingredients. One of my personal favorite. Will be perfect for dessert, or your tea time. However, my favorite is serving it with a glass of milk. This cake is definitely worth to try!!

 

Ingredients

For the top :

2 small pineapples

4 tbs of unsalted butter

4 tbs of ground palm sugar (Palm Suiker)

some maraschino cherries

 

For the batter : 

3/4 cup milk

1 tsp vinegar

1 1/3 cup flour

1/2 tsp baking powder

1/2 tsp  baking soda

1/4 tsp salt

2/3 cup shredded coconut

1/2 cup sugar

65 grams  (or 1/4 cup) of unsalted butter

2 eggs

1 tsp vanilla extract

* tsp = teaspoon, tbs = tablespoon

 

Instructions :

Step 1

• Cut the pineapples into half, cut them again into wedges and remove the core.
• Then cut the pineapple into slices
• Into a 9" baking pan, put the butter and sugar, then cook over low heat
• Add a splash of lime juice, and cook for a little bit until everything is melted, smooth and bubbling
• Arrange the pineapples and cherries over the caramel, make ure you do it neatly,because this is going to be you cake top. When you're done, set aside.
  

 

Step 2

• Preheat your oven 375F or 175C or gas mark 4
  
• Add the vinegar to the milk, stir then set aside
• Add the baking powder, baking soda and salt to the flour,stir, then sift.
• Add the dried shredded coconut to the sifted flour, then mix
• Into the mixing bowl, put the butter, make sure it's in the room temperature. Add the sugar, then mix with spatula.
• Once they are combined, change into a wire whisk, then whisk to cream.
• Once it's creamed and paler in color, add the eggs one by one, and mix in between.
• Add the vanilla extract then mix
• Add half part of flour mixture and half part of milk mixture, then mix until combined
• Add remaining ingredients, then mix just until they're combined. REMEMBER NOT TO OVERMIX!
• Scrape the bottom and give a final whisk for a few seconds, just to make sure that everything is combined perfectly

 

Step 3

• Bake for 35 minutes, then check if it's done by inserting a small knife or toothpick to the center of the cake, then take it out. If it comes out clean, means your cake is done.
  
• Let the cake cool for 30 minutes before you take it out of the pan
• Loosen the side of the cake with a small knife, then put a cake plate over the pan. Carefully flip, then take the pan to reveal the beautiful cake top.
• And your cake is ready to serve  

Notes :

• If you don't have palm sugar, just use regular brown sugar, dark one will be perfect. White sugar will be okay too.
• If you use big pineapple, you can use just one. just enough to cover the top
• The mixture of milk and vinegar is basically a substitution for buttermilk. so if you already have buttermilk, just use 3/4 cup of it.

 

 

 

KUE DADAR GULUNG RECIPE ( PANDAN CREPE WITH COCONUT FILLING)

A fragrant pandan crepe with coconut palm sugar filling. This is Kue Dadar Gulung , also known as Kue Dadar. So simple to make and so delicious. If you want something different for your tea time or dessert after meal, this is definitely something worth to try. I hope you enjoy this recipe!

Ingredients

For the crepes :

8 pandan leaves

375 ml of water

couple drops of green food coloring

200 grams all purpose flour

1/2 tsp salt

 1  egg

80 grams coconut cream

For the coconut filling :

150 grams shredded coconut

100 grams palm sugar

3/4 cup of water

1 pandan leaf

1/2 tsp salt

* tsp = teaspoon, tbs = tablespoon

Instructions :

Step 1, Crepe Batter

• Wash the 8 pandan leaves and cut them into pieces, put it in the blender with the water, and blend it for few minutes, Then strain. Measure it to know if you get 375 ml of liquid. Add few couple drops of green food coloring  and stir until it dissolves.
• Combine the flour with salt with a whisk.
• Combine the pandan juice, egg, and coconut milk together with a whisk
• Combine the wet and dry ingredients together, whisk until smooth, then strain.
• Set aside to rest while making the filling.
  

Step 2, Coconut Filling

• Shave the palm sugar
• On a low heat, put the water, palm sugar and pandan leaf, cook just until the sugar dissolves. Strain and set aside
  
• On another pan put the shredded coconut, and strain the sugar mixture over it, put in the pandan leaf, and cook in low heat until you don't see excess liquid in the pan anymore, and the coconut turns softer.
• Transfer to a bowl and let cool.
  

Step 3, Cooking the Crepes

• Heat the pan on medium heat, and lightly grease with oil.
• Pour about 1/2 cup of the batter and swirl at the same time, then shake the pan a little bit to coat the pan perfectly.
• Wait until you see the color completely changes, then flip, wait for 3-4 seconds, then transfer to a plate.

Step 4, Assemble

• Place the crepe on a plate, then put a spoonful of coconut filling.
  
• Fold the sides over the filling, and then roll.
  
• Repeat with the remaining crepes and filling.
• Plate them and ready to serve.
  

Notes :

• If you use the pandan paste, just put 1/2 tsp of it into 375 ml of water, and stir until the paste dissolves.
• If you can't find palm sugar, you can use regular brown sugar.
• I used coconut cream that has creamy consistency, not coconut milk.
  
• You can use store bought desiccated coconut, but add a little bit more water to cook.
• You can use vanilla essence instead of pandan leaf for the coconut filling.