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-> Desserts
water_bear88
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Mon, Jan 18 2016, 2:24 pm
Great, now I've got the song stuck in my head. But seriously, that looks delicious! Mazal tov to your mother!
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greenfire
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Mon, Jan 18 2016, 4:04 pm
4 1/2 cups flour
2 cups sugar
4 1/2 teaspoons baking powder
1 1/2 cups crisco
mix then add
6 eggs
2 tsp vanilla
1/2 cup coconut liquid [separated from can of cream]
1/2 cup pineapple juice [separated from can of pineapple]
mix then place 1/2 batter in two 9" round pans
put 3/4 can crushed pineapple sans juice in center [unsweetened juice]
spread remainder of batter on each of the 2 cakes [use spatula being careful not to mush the pineapple around by only touching the batter as you spread]
bake 350° for an hour or so - until golden brown and bounces back to the touch
only 1 cake was used - the other got frozen for a day then got eaten too
for coconut whip cream
buy 2 cans coconut milk - leave chilling in fridge for 24 hours
open cold can scooping out the thick cream [save clear coconut water for cake and/or pina coladas]
add some confectionery sugar [don't have an amount - 1/2 cup maybe]
some vanilla
some puerto rican rum [maybe the rum killed the whip]
if you wish you can also add a small 8 oz container of rich's whip
I turned it into a frozen treat and served over cake
use shredded coconut with a little food colouring and confectionery sugar for garnish
ditto for some chunked pineapple & maraschino cherries
definitely goes well with pina colada & guess what you now have all the ingredients ... although I splashed some coconut seltzer water as well as the cherry juice, pineapple juice, coconut water & whatever else I found [moscato, bubbly apple cider] ~ do NOT forget the rum
p.s. next time I bake this - I might leave out the pineapple - cut the cake in half - then spread a pineapple filling - thicker & sweeter by cooking on the stovetop with corn starch or something - only cause birthday cakes should flaunt their fillings
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