Category: Coconut

Pineapple Coconut Cake Bars

Posted on by Mari Vasseur
Pineapple Coconut Cake

If you like tropical flavors, you’ll love this spring dessert from my childhood. We used to call it Pineapple Coconut Snack Cake, but I would consider it more of a cake bar, so I changed the name to Pineapple Coconut Cake Bars. We would typically enjoy it on Easter or Mother’s Day because it was my mom’s favorite. It’s buttery, moist and rich. It’s also kind of addicting, because everyone always asks for seconds. You can double the recipe if you need to.

 

Pineapple Coconut Cake Bars

by Mari Vasseur
Soft, ultra-moist pineapple cake topped with a buttery toasted coconut topping
Print Recipe
Course Dessert
Servings 9

Ingredients
  

Cake

  • 1 cup plus 2 tablespoons (142g ) all purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • ¼ cup (57g) unsalted butter, melted
  • 1 cup (200g) sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 8 oz (227g) can crushed pineapple in juice, undrained
  • ½ teaspoon pure vanilla extract

Topping

  • ¼ cup (57g) unsalted butter
  • ¼ cup (50g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • â…› teaspoon fine sea salt
  • â…“ cup (78ml) heavy cream
  • 1 cup (75g) sweetened coconut flakes
  • ½ cup (50g) chopped toasted pecans
  • ½ teaspoon pure vanilla extract

Instructions
 

Cake

  • Preheat the oven to 350ºF (180ºC). Grease an 8-inch square baking pan.
  • In a medium-sized bowl, whisk together the flour, baking powder and salt until well blended.
  • In a large bowl, whisk the melted butter, sugar, egg, egg yolk and vanilla until smooth & creamy. tir in the pineapple until incorporated. Stir in the flour mixture just until combined.
  • Transfer the batter to the prepared baking pan. Bake until the top is golden brown and a toothpick inserted into center of cake comes out clean, about 20-25 minutes.

Topping

  • In a medium-sized saucepan over medium heat, melt the butter with the granulated sugar, brown sugar and salt. Whisk in the heavy cream.
  • When the mixture starts to bubble, turn the heat down to low and simmer until thickened, about 3 minutes.
  • Remove from heat and stir in the coconut, pecans and vanilla. Spread over the warm cake. Let cool at least 15 minutes before cutting the cake.
Keyword cake, pineapple coconut

Little Coconut Bundt Cakes

Posted on by Mari Vasseur

These little personal-sized coconut cakes are soft, moist and so plush! They’re perfect for Mother’s Day or any springtime or summer celebration. I love topping them with cherries for a super cute, vintage look. They’re also lovely topped with fresh flowers.

 

Little Coconut Bundt Cakes

by Mari Vasseur
Soft, moist personal-sized coconut bundt cakes with coconut buttercream & shredded coconut
Print Recipe
Course Dessert
Servings 6 mini bundt cakes

Ingredients
  

Coconut Bundt Cakes

  • 1 cup plus 2 tablespoons (124g) cake flour, sifted
  • ¾ cup plus 2 tablespoons (175g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ½ cup (113 g) unsalted butter, room temperature
  • 3 large egg whites, room temperature
  • ½ cup (118 ml) canned coconut milk*
  • 1 tablespoon avocado oil or any neutral oil of your choice
  • 1 teaspoon pure coconut extract or natural flavoring
  • ½ teaspoon pure vanilla extract
  • 2 cups (150g) sweetened coconut flakes
  • Maraschino cherries with stems or fresh, pesticide free edible flowers optional

Coconut Frosting

  • ½ cup (113g) unsalted butter, softened
  • 3 ¾ cups (454g) powdered sugar, sifted
  • 5 tablespoons (74ml) coconut milk or whole milk
  • ½ teaspoon pure coconut extract or flavoring
  • ½ teaspoon pure vanilla extract
  • â…› teaspoon fine sea salt

Instructions
 

Coconut Bundt Cakes

  • Preheat the oven to 325ºF (165ºC). Grease and flour a bundtlette pan with six 1-cup servings.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt until well blended. Add the butter and mix, with an electric mixer, on low speed, until the mixture looks sandy.
  • In a medium-sized bowl, whisk the egg whites, coconut milk, oil and extracts together until smooth and creamy.
  • On low speed, gradually add the egg mixture to the flour mixture. Turn mixer up to medium speed and beat for 1 or 2 more minutes, just until the batter is smooth.
  • Transfer batter to the prepared baking pan, dividing the batter equally among the cups. Bake until a toothpick inserted in the center of the cakes comes out clean, about 18-22 minutes. Do not over bake.
  • Let cakes the cool in pan for 10 minutes, then remove them from the pan and transfer them to a cooling. Frost the cooled cakes and cover with coconut. Top with maraschino cherries or fresh flowers if desired.

Coconut Frosting

  • In a large bowl, beat the butter with an electric mixer on medium speed, until pale and smooth.
  • On low speed, gradually add the powdered sugar and beat until well combined. Add the coconut milk a little at a time, until the desired consistency is reached. Add the extracts and salt and beat on low speed until smooth.

Notes

*If your coconut milk is separated, re-emulsify it with a blender or whisk it vigorously with a whisk before using.
 
**Do not use imitation coconut flavoring. It tastes very artificial.
 
***To find the mini bundt pan I used, click here.
Keyword bundts, cake, coconut