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Pineapple Carrot Coconut Cake – Simply Scratch

Pineapple Carrot Coconut Cake


Pineapple Carrot Coconut Cake is a decadently moist and flavorful cake loaded with crushed pineapple, carrot and coconut, spiced with cinnamon, ginger and nutmeg and a drizzled with a lemony pineapple and mace glaze. Yields one (10-cup) bundt or 10 servings.

Pineapple Carrot Coconut Cake

I love vintage recipes.

This particular one was found when sorting through old recipe tins. I was gifted two recipe tins from my mother-in-law that once belonged to her grandmother Leone. While going through them, I found an old news clipping for Hawaiian Pineapple Carrot Cake and was instantly intrigued. I love making old recipes and only wished the clipping had the news paper title and date listed. But besides the orange-brown discoloration of the aged paper, the opening line was a huge clue that it was indeed vintage. The article starts with “Nearly everyone has made a salad of carrots, golden canned Hawaiian pineapple and flaked coconut.” I laughed out loud, because I’m pretty positive that no one I know has made such a salad – but it does sounds interesting.

I gave this recipe a test run and the cake was incredibly moist and not too overly sweet. However, the lemon mace frosting(?) included in the clipping was an utter flop. After mixing the listed ingredients, it started to separate and looked curdled (how could they publish this?) so I decided to make a simple and fool-proof pineapple icing while still incorporating the mace, lemon zest and making use of the reserved pineapple juice.

Pineapple Carrot Coconut Cake

The end result was amazing. The texture was spot on and the combination of spices, fruit and icing was perfection.

Pineapple Carrot Coconut Cake ingredients

To Make this Pineapple Coconut Carrot Cake You Will Need:

for the cake:

  • non-stick baking spray with flourThee best way to ensure your cake comes out of the bundt pan whole.
  • crushed pineapplePlace in a mesh sieve set over a bowl to drain well. Reserve the juices for the icing.
  • unbleached all-purpose flourThe base for the cake batter.
  • baking powderWill create lightness in the batter, which makes it rise.
  • baking sodaCreates a gas while baking which helps the cake rise.
  • fine saltUse either sea salt or pink himalayan.
  • cinnamon (ground) – Lends a distinct warm and woodsy flavor.
  • ginger (ground) – Gives a pungent, spicy and sweet flavor.
  • nutmeg (ground)Warm, aromatic with subtle hints of clove.
  • unsalted butterAdds moisture, richness and flavor.
  • granulated sugar (white) – For sweetening and flavor.
  • eggs (room temperature) – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
  • vanilla extractAdds warmth and enhances all of the other flavors in this recipe.
  • grated carrotsWill give the cake a touch of sweetness and a pop of color.
  • sweetened flaked coconutLends subtle texture and coconut flavor.
  • icing ingredientsListed below the step-by-step cake tutorial.

for the icing:

  • powdered sugarFor sweetness and thinking the icing. Sifting in a fine mesh strainer will reduce the chance of lumps.
  • mace (ground) – A similar flavor to nutmeg with notes of cinnamon and black pepper.
  • lemon zestAdds bright citrusy flavor.
  • pineapple juiceAdds subtle tangy pineapple flavor and will thin the icing.

greased and floured bundt pan

Preheat your oven to 350° and prepare your 10-cup bundt pan.

I highly recommend a baking spray that contains flour. However you can also use a pastry brush and melted butter, butter generously but do not allow any butter to pool in the bottom of the pan. Add a spoonful of flour and tap it to coat the entire inside. Tap out any excess flour.

drain crushed pineapple reserving the juice

Empty a 20 ounce can of crushed pineapple and drain well. I place it in a mesh sieve over a bowl and use a spatula to press out the liquids. Be sure to reserve some of the liquids to make the icing.

dry ingredients in mesh sieve

In a medium bowl add 2-1/2 cups unbleached all-purpose flour, 1 teaspoons of baking powder, 1 teaspoon baking soda, 1 teaspoon fine salt, 1 teaspoons ground cinnamon, 3/4 teaspoon ground ginger and 1/2 teaspoon grated fresh nutmeg.

sifted dry ingredients

Sift and set aside.

wet ingredients in glass bowl

In a large bowl add 3/4 cup melted (cooled) unsalted butter, 1-1/4 cups sugar, 3 large eggs and 1 teaspoon vanilla extract. If the butter is hot, you risk scrambling the eggs.

whisked to combine

Whisk thoroughly until combined.

pour wet into dry

Next, pour the wet ingredients into the bowl with the dry.

mix until just combined

Use a rubber spatula to mix until just about incorporated.

add carrots, coconut and crushed pineapple

Now add all 2 cups grated carrot, the drained pineapple and 1 cup sweetened shredded coconut.

Can you Use Unsweetened Coconut In Cakes?

Technically yes, however sweetened coconut has more moisture while unsweetened tends to be on the dry side, thus making sweetened coconut to bake better in cakes than dry.

mix until combined

Mix just until combined. Scrape the sides and bottom of the bowl to insure all ingredients are mixed well.

spooned into greased bundt pan

Spoon the batter into the prepared bundt pan and firmly tap it on the counter to settle the batter. Bake on the middle rack (lower third for small ovens) for 45 to 50 minutes or until a tester comes out clean after inserted.

baked Pineapple Carrot Coconut Cake

Once baked, allow the cake to sit in the pan for 10 minutes before donning oven mitts and carefully inverting it on to a wire rack, plate or cake pan.

allow cake to cool

Carefully lift off the bundt pan and allow the cake to cool completely before icing.

icing ingredients

Once the cake has cooled, gather your ingredients to make the icing.

sift powdered sugar and mace

Into a medium bowl, sift 1-1/2 cups powdered sugar with 1/4 teaspoon ground mace.

What Is Mace?

Mace is orangey-brown in color and is the outer lacy cover of nutmeg seed that has been dried and ground.

add in lemon zest

Add in 1 teaspoon lemon zest.

add a little of the reserved pineapple juice

Then add a little of the reserved pineapple juice at a time.

whisk until smooth and drips ribbons off the whisk or spatula

Until you’re reached a desired consistency – it shouldn’t be too thick (paste) or too thin (glaze) however it should come off your spatula or whisk in ribbons.

cake with icing

Pour the. lemony pineapple mace icing over the crown of the cooled cake.

Pineapple Carrot Coconut Cake

Such a stunning cake! And if you want the entire cake to be glazed, consider making 1 plus a 1/2 recipe.

Pineapple Carrot Coconut Cake

Slice and serve.

This cake is super moist and goes great with a steaming cup of coffee or tea.

Pineapple Carrot Coconut Cake

We all love this cake and you will too! My husband doesn’t really care much for carrots, pineapple or coconut, but he loved this cake. He even made sure that I put that in this post.

Pineapple Carrot Coconut Cake

And the crackly icing is bright and the perfect touch of sweetness.

Pineapple Carrot Coconut Cake

Enjoy! And if you give this Pineapple Carrot Coconut Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Pineapple Carrot Coconut Cake

Yield: 10 servings

Pineapple Carrot Coconut Cake

A decadently moist and flavorful cake loaded with crushed pineapple, carrot and coconut, spiced with cinnamon, ginger and nutmeg and a drizzled with a lemony pineapple and mace glaze.

FOR THE CAKE:

  • 20 ounces crushed pineapple, drained well – reserve liquids
  • cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt, sea salt or pink himalayan
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup unsalted butter, melted and cooled slightly
  • cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups carrot, grated
  • 1 cup sweetened shredded coconut

FOR THE ICING:

  • cups powdered sugar, sifted
  • 1/4 teaspoon ground mace
  • 1 teaspoon lemon zest
  • 2 tablespoons pineapple juice, reserved from making the cake

MAKE THE CAKE:

  • Preheat your oven to 350° and grease a 10-cup bundt with nonstick baking spray with flour.ORUse brush inside with butter using a pastry brush (don’t allow any butter to pool in the bottom of the pan), sprinkle in flour and tap to coat the entire inside. Discarding any excess flour. Set aside.
  • Add crushed pineapple to a mesh sieve set over a bowl to catch the liquids. Drain well, pressing to extract as much liquids as possible.Reserve the liquids for making the glaze.
  • Meanwhile, in a large bowl, sift flour with baking powder, baking soda, salt, cinnamon, ginger and nutmeg.

  • In a separate bowl, add (cooled) melted butter, sugar, vanilla and eggs. Whisk well until thoroughly combined.

  • Pour wet ingredients into the dry and stir until just about incorporated. Add carrot, coconut and (well drained) pineapple. Finish stirring until combined.

  • Spoon cake batter to prepared bundt pan and bake on the middle rack of your preheated oven for 45 to 50 minutes or until when a tester is inserted and comes out with only a few crumbs attached.I have a small wall oven and bake this cake in the lower third of my oven.
  • Allow to cool 10 minutes in the pan before wearing oven mitts and inverting onto a wire rack or plate. The cake pan should lift off easily. Allow the cake to cool completely.

  • Once the cake has cooled, transfer the cake to a serving dish or cake stand, if not already. Prepare the icing.

MAKE THE ICING:

  • In a medium mixing bowl, sift the powdered sugar and mace. Add in the lemon zest and gradually add in little splashes of pineapple juice until desired consistency. It should fall off your whis/spatula in ribbons.Pour over the crown of the cooled cake.

Serving: 1slice, Calories: 518kcal, Carbohydrates: 83g, Protein: 6g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 451mg, Potassium: 250mg, Fiber: 3g, Sugar: 56g, Vitamin A: 4814IU, Vitamin C: 7mg, Calcium: 63mg, Iron: 2mg

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