HOW TO COOK MINI PINEAPPLE CAKES
MINI PINEAPPLE CAKES
VIDEO TUTORIAL ON HOW TO COOK MINI PINEAPPLE CAKES
INGREDIENTS TO COOK MINI PINEAPPLE CAKES
1 (3 1/2-pound) pineapple, peeled, cored and cut into 1-inch pieces
2 tablespoonfuls pineapple juice plus 2/3 cup
1/2 cup packed light brown sugar
2 tablespoonfuls unflavored butter, at room temperature
3 egg whites
2/3 cup water
2/3 cup vegetable oil
1 1/2 teaspoons almond extract
1 (18.25-ounce) box white cake mix
Special Equipment: 6-cup mini Bundt pan
STEPS TO COOK MINI PINEAPPLE CAKES
Step 1 to Cook Mini Pineapple Cakes
Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 325 degrees F. Butter and flour a mini Bundt pan.
Step 2 to Cook Mini Pineapple Cakes
Place the pineapple in the bowl of a food processor. Beat until coarsely chopped.
Step 3 to Cook Mini Pineapple Cakes
In a 10-inch nonstick skillet, combine the sliced pineapple, 2 tablespoonfuls pineapple juice, sugar, and butter over medium-high heat.
Step 4 to Cook Mini Pineapple Cakes
Bring the mixture to a boil, stirring occasionally. Cook until the liquid disappears and the mixture begins to brown, about 10 to 15 minutes. Spoon the pineapple mixture into the prepared pan.
Step 5 to Cook Mini Pineapple Cakes
In a large mixing bowl, combine the egg whites, water, vegetable oil, almond extract, cake mix, and 2/3 cup pineapple juice.
Step 6 to Cook Mini Pineapple Cakes
Using an electric hand mixer, beat the mixture on medium speed for 2 minutes. Pour the batter over the cooked pineapple.
Step 7 to Cook Mini Pineapple Cakes
Bake for 28 to 30 minutes until the cakes begin to pull away from the sides of the pan and the tops are golden.
Step 8 to Cook Mini Pineapple Cakes
Allow the cakes to cool for 15 minutes. Place a piece of parchment paper on top of the cakes. Put a baking sheet, upside-down, on top of the parchment paper.
Step 9 to Cook Mini Pineapple Cakes
Flip both pans over and allow the cakes to cool completely while still in the Bundt pan, about 1 hour. Unmold the cakes and Set on individual serving plates.
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HOW TO COOK COCONUT CAKE
COCONUT CAKE
VIDEO TUTORIAL ON HOW TO COOK COCONUT CAKE
INGREDIENTS TO COOK COCONUT CAKE
3/4 pound (3 sticks) unseasoned butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoonfuls pure vanilla extract
1 1/2 teaspoonfuls pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoonful baking powder
1/2 teaspoonful baking soda
1/2 teaspoonful kosher salt
1 cup milk
4 ounces sweetened shredded coconut
For the frosting:
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unflavored butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners’ sugar, sifted
6 ounces sweetened shredded coconut
STEPS TO COOK COCONUT CAKE
Step 1 to Cook Coconut Cake
Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and sprinkle lightly with flour.
Step 2 to Cook Coconut Cake
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl.
Step 3 to Cook Coconut Cake
With the mixer on medium speed, Add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and blend well. The mixture might look thickened; don’t be concerned.
Step 4 to Cook Coconut Cake
In a separated bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately Add Up the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients.
Step 5 to Cook Coconut Cake
Mix until just blended. Fold in the four ounces of coconut with a rubber spatula.
Step 6 to Cook Coconut Cake
Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean.
Step 7 to Cook Coconut Cake
Cool on a baking rack for 30 min, then turn the cakes out onto a baking rack to finish cooling.
Step 8 to Cook Coconut Cake
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed.
Step 9 to Cook Coconut Cake
Add the confectioners’ sugar and mix until just smooth (don’t whip!).
Step 10 to Cook Coconut Cake
To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides.
Step 11 to Cook Coconut Cake
To decorate the cake, sprinkle the top with coconut and softly press more coconut onto the sides. Serve at room temperature.