Pineapple Coconut Hot Milk Cake |
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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This is a recipe that I've been meaning to make. It comes from Fearless Baking by Elinor Klivans. The time to cool the cake before icing is not included. Ingredients:
2 cups flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup milk |
4 ounces unsalted butter |
4 large eggs |
2 cups sugar |
1 teaspoon vanilla extract |
4 ounces unsalted butter, at room temperature |
8 ounces cream cheese, at room temperature |
1 teaspoon vanilla extract |
1 tablespoon dark rum |
3 1/4 cups confectioners' sugar |
1 (8 ounce) can crushed pineapple, drained well |
2 1/2 cups shredded sweetened coconut |
Directions:
1. Preheat oven to 350º F.
2. Grease and line a 9-by-13-inch baking pan.
3. Sift the flour, baking powder, and salt together.
4. Heat the milk and butter over medium heat just until the butter melts and the milk is hot (150º F).
5. Beat the eggs and sugar until thick and light colored.
6. Add the vanilla.
7. Stir in the flour mixture.
8. Slowly add the hot milk mixture, mixing just until smooth.
9. Fill the prepared pan and bake for 45 minutes or until a cake tester comes out clean.
10. Cool briefly in the pan, then loosen the cake by running a knife around the edges.
11. Remove liner and cool on a wire rack.
12. Make the frosting: Beat the butter, cream cheese, vanilla, and rum until they are smooth.
13. Add the confectioners' sugar 1 cup at a time and beat until smooth.
14. Mix in crushed pineapple.
15. Frost the top and sides of the cake.
16. Cover top and sides of the cake with coconut, pressing it into the frosting.
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