A delicious, tropical cake to welcome the start of Spring.
This week has been a bit strange. The weather in San Diego is cold and rainy. Coupled with the post-vacation blues and COVID-19, a springtime cake sounded like the perfect escape. I whipped up some coconut cake, filled the layers with frosting, pineapple curd, and a toasted coconut-walnut crumble, and topped the whole thing with a toasted coconut cream cheese frosting. While the cake was good, the real star of the show is the pineapple curd.
To be honest, the recipe I used resulted in a cake that was a little too dense for my liking and it lacked the punch of coconut flavor I was going for. Maybe my coconut flakes were old, but even when I toasted them for the frosting the flavor still wasn’t quite there. Next time I would add some coconut milk (we were out and so was the grocery store) and maybe some coconut extract. That said, I’m not going to share the cake or icing recipe, but scroll down for the curd recipe. It will not disappoint.
- 1 C pineapple puree – ~1/2 large pineapple blended and strained
- 2 T sugar
- 2 T cornstarch
- 2 egg yolks
- 2 T unsalted butter
Mix pineapple puree, sugar, cornstarch, and egg yolks in a small saucepan. Heat on medium-high, mixing constantly, until mixture begins to thicken. This will happen right before it starts to boil and should take about 5 minutes. Immediate remove from heat and stir in butter. Mixture will continue to thicken as it cools.