11 Sep 2009

Coconut milk and pineapple cake

Pineapple , coconut milk coffee cake Maybe I named this cake as Piña colada cake, if I had added a dash of rum into the batten. I adapted and modified the recipe from the last El Gourmet’s magazine, last issue. This last week I made an appointment with my dentist to implant a tooth, so I can’t taste it, just enough to say: the cake is very good. Fresias But, my husband love the cake, saying all the time, while eat another bite, how good the cake has been

  • 50 ml coconut milk
  • 50 ml low fat milk
  • 50g caned of fresh pineapple crushed or blended, plus 50g glazed pineapple cute in small dices
  • 50 g butter
  • 150g organic sugar
  • 1 egg yolk
  • 3 eggs white
  • 10 ml vegetable oil, I used canola oil
  • 120g all purpose flour
  • 35 g cornstarch
  • 2 Tsp baking power
  • Pinch of salt

Preheat oven to 350 degrees F (175 degrees C). Grease and flour fluted or tube pan. Cream butter and sugar until soft and fluffy Add the egg yolk and eggs white and mix well. Combine oil and mix well Pour the flour, corn starch, salt and baking powder and batten with a wooden spatula.(or silicon spatula) Stir in blended pineapple. Then add flour and coconut milk and milk Mix carefully and pour the glazed pineapple Pour into prepared pan and bake for 50 to 55 minutes. Cool 10 minutes. To make icing for the cake stir 35ml coconut milk into 150g confectioners’ sugar until smooth. Drizzle over the warm cake
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MeetaK said...

pina colada cake i like that - but hey we can have the rum on the side LOL! looks great sylvia!

Bellini Valli said...

With the pineapple this would be so moist and delicious. You raelly capture our hearts and our tastebuds with your photos as well.

Gloria said...

Sylvia! esto se ve divino!!! me encnatan los cakes con Coco y mi trago favorito es la piña colada!!! preciosas fotos! xgloria

buen fin de semana!

Anonymous said...

How delicious!

I hope your tooth and mouth feels better and you are able to eat now.


Cynthia said...

Oh Sylvia, my dear friend, I cannot begin to tell you how uplifting the lighting and colours in your photographs are. They transport. I love the idea of those anise sticks.

The Cooking Ninja said...

oooh .... finally it's here. Was dying for it ever since you posted the pics of this delicious cake.

♥peachkins♥ said...

tropical flavors...mmmmmmm...

Inmaculada (Adi) said...

Ah, Sylvia, tus recetas son magníficas, pero tus fotografías son aún mejor... Adoro las freesias, es uno de mis perfumes favoritos, tan delicado... nada empalagoso.

Le van perfectamente a este delicado cake. No creo que le falte nada, aunque un toquecito de ron nunca está de más, jajajaja

Helene said...

What a beautiful cake. You could sell your pastries. Love the pictures so much.

Paula Pacheco said...

Sylvia, que loucura de bolo, que combinação deliciosa de coco e abacaxi...um bolo bem fresquinho, delicioso...

Chef Fresco said...

This looks so good! Sorry about your tooth!

JennDZ - The Leftover Queen said...

I think with that flavor combination it is hard to go wrong!

heidileon said...

mm que rico! con las ganas que tengo de un pastelito de coco!