Carrot~Pineapple~Coconut Cake
Hard to believe, Easter, came and went so quickly! We had a wonderful day, spent around the table, with friends we invited over for lunch. Holidays are always tough for me, I live so far away from my folks, so our holiday meals are never spent together. For many years now, we have invited to our home, and to share our meal, friends, who are also far away from their loved ones, or who are new to the island. Our new neighbours, a young husband and wife, he is a member of the American Air Force, they have only been here, a little over two weeks, I would like to think that for a little while, they forgot about not being at home for Easter, with their famlies. I know that I do. This year for dessert, I made a cake I had never baked before. This could have gone horribly wrong.....but it didn't!. This cake is a keeper, a definite show stopper. It was Gluttony on a plate.....the perfect end to Lent, and our meal.
Carrot~Pineapple~Coconut Cake
1 cup chopped walnuts
3 cups all purpose flour
3 cups sugar
1 tbsp baking soda
1 tsp salt
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
1-1/2 cups sweetened flaked coconut
4 large eggs
2 tbsp vanilla
1-1/2 cups vegetable oil,
1-1/2 cups shredded peeled carrots
1-1/2 cups drained crushed canned pineapple
1/2 cup CREAM of coconut, NOT COCONUT MILK***( for the same texture, you could use condensed milk)
Preheat the oven to 350F. Line three 9-inch cake pans with parchment paper rounds, grease with butter, and dust with flour (or spray with Baker's Joy). ( I BAKED MY CAKE IN A TUBE PAN)
Stir together the flour, sugar, baking soda, salt, cinnamon, nutmeg, coconut, and nuts in a large bowl. In another large bowl, whisk together the eggs, vanilla, oil, carrots, and pineapple and cream of coconut. Pour the egg mixture into the flour mixture and stir until combined. ( I mixed everything in one bowl)
Pour the batter into the prepared cake pans. Stagger the cake layers on the oven racks so that no layer is directly over another. Set 2 layers on one rack and the third on the other. Bake for 30 to 35 minutes. The cakes are done when they are golden brown on top and a toothpick inserted into the center comes out clean. Cool the cakes in their pans on racks for 5 minutes, then invert them onto the racks and cool completely, about 15 to 20 minutes. ( MY CAKE BAKED FOR 60 MINUTES)
Let cool, then turn out on your cake plate.
You could frost this with a cream cheese frosting, but I decided to use a Chocolate Ganache.
200 ml whipping cream
2x 200gr. chocolate tablets
In a bowl I added the cream and the chopped chocolate, and heated everything in the microwave, checking every so often, till the cream is hot enough to melt the chocolate. Whisk both together, till smooth and shiny, pour over the carrot cake.
**** Do not substitute coconut milk for the coconut cream. Coconut cream is much thicker than coconut milk and contains less water. You can, however, get coconut cream from coconut milk, but it will take a lot of coconut milk. Simply refrigerate your coconut milk. You'll notice that it separates - you want the thick, non-liquid part at the top - that's coconut cream. (For this recipe, you'll need 3 cans of coconut milk to yield the amount of coconut cream needed.)
xo,Diana
Carrot~Pineapple~Coconut Cake
1 cup chopped walnuts
3 cups all purpose flour
3 cups sugar
1 tbsp baking soda
1 tsp salt
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
1-1/2 cups sweetened flaked coconut
4 large eggs
2 tbsp vanilla
1-1/2 cups vegetable oil,
1-1/2 cups shredded peeled carrots
1-1/2 cups drained crushed canned pineapple
1/2 cup CREAM of coconut, NOT COCONUT MILK***( for the same texture, you could use condensed milk)
Preheat the oven to 350F. Line three 9-inch cake pans with parchment paper rounds, grease with butter, and dust with flour (or spray with Baker's Joy). ( I BAKED MY CAKE IN A TUBE PAN)
Stir together the flour, sugar, baking soda, salt, cinnamon, nutmeg, coconut, and nuts in a large bowl. In another large bowl, whisk together the eggs, vanilla, oil, carrots, and pineapple and cream of coconut. Pour the egg mixture into the flour mixture and stir until combined. ( I mixed everything in one bowl)
Pour the batter into the prepared cake pans. Stagger the cake layers on the oven racks so that no layer is directly over another. Set 2 layers on one rack and the third on the other. Bake for 30 to 35 minutes. The cakes are done when they are golden brown on top and a toothpick inserted into the center comes out clean. Cool the cakes in their pans on racks for 5 minutes, then invert them onto the racks and cool completely, about 15 to 20 minutes. ( MY CAKE BAKED FOR 60 MINUTES)
Let cool, then turn out on your cake plate.
You could frost this with a cream cheese frosting, but I decided to use a Chocolate Ganache.
200 ml whipping cream
2x 200gr. chocolate tablets
In a bowl I added the cream and the chopped chocolate, and heated everything in the microwave, checking every so often, till the cream is hot enough to melt the chocolate. Whisk both together, till smooth and shiny, pour over the carrot cake.
**** Do not substitute coconut milk for the coconut cream. Coconut cream is much thicker than coconut milk and contains less water. You can, however, get coconut cream from coconut milk, but it will take a lot of coconut milk. Simply refrigerate your coconut milk. You'll notice that it separates - you want the thick, non-liquid part at the top - that's coconut cream. (For this recipe, you'll need 3 cans of coconut milk to yield the amount of coconut cream needed.)
xo,Diana
Diana este bolo está uma tentação e tem tudo para ser excelente: ingredientes e a cobertura deliciosa!
ReplyDeleteBjoka
Rita
Rita ele ficou muito bom mesmo, e por mais incrivel que pareça, não é enjoativo ! Jinhos
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