Martha Stewart’s Frozen Coconut and Roasted Pineapple Cake | Martha Bakes Recipes
Martha Stewart shares a unique, refreshing recipe for frozen coconut and roasted pineapple cake, adapted from Michele Goldsmith, Executive Pastry Chef at Nobu 57. This frozen tropical dessert features a layer of coconut sponge soaked in yuzu syrup, with tahini and white chocolate crunch, roasted pineapple purée, and a coconut and white chocolate semifreddo. Keep it chilled in the freezer for a sweet tropical treat on a hot summer day!
#MarthaStewart #CoconutCake #PineappleCake #CakeRecipes #Dessert
0:00 Introduction
0:20 Frozen Coconut and Roasted Pineapple Cake recipe
2:43 How to ice sponge cake
4:40 Add pineapple topping
5:25 How to make semifreddo
7:49 Finished Frozen Coconut and Roasted Pineapple Cake
Frozen Coconut and Roasted Pineapple Cake (Full Recipe):
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This originally aired as part of Martha Bakes Season 5 Episode 6, on PBS.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Coffee Cake
This delicious, melt-in-your-mouth coffee cake has a ribbon of cinnamon filling and a crisp streusel topping. Soft with a moist crumb and a bit of crunch on top; it's a perfect breakfast treat.
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How to Make Ina's Coconut Cake | Barefoot Contessa | Food Network
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Coconut Cake
Recipe courtesy of Ina Garten
Total: 1 hr 55 min
Prep: 35 min
Inactive: 30 min
Cook: 50 min
Yield: 10 to 12 servings
Level: Intermediate
Ingredients
3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut
For the frosting:
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut
Directions
Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.
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How to Make Ina's Coconut Cake | Barefoot Contessa | Food Network
COCONUT PINEAPPLE CAKE RECIPE
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Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. I hope you like my recipe for coconut pineapple cake.
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Ingredients
1.5 Cups of sweetened shredded coconut
1.5 Cups of plain flour
1/2 Teaspoon of baking soda
1/2 Teaspoon of salt
1/2 Cup of softened butter
1 Cup of sugar
3 Eggs
1 Cup of sour cream
500 Grams of pineapple chunks
Pineapple coconut cake recipe
If you are looking for a summer Pina Colada cake, then this light and fluffy pineapple coconut cake recipe is definitely one to try!
A couple of top tips for this cake:
- Drain the remaining crushed pineapple to use between the cake layers when decorating, which really adds to the pineapple flavour of the cake.
- Add Pina Colada food flavouring to vanilla buttercream for the perfect finish.
For the FULL recipe, please refer to my blog here:
Pineapple coconut cake recipe (SHORT version):
- 150g butter
- 230g / 250ml granulated sugar
- 4 large eggs
- 435g / 750ml plain flour
- 3 tsp baking powder
- ¾ tsp bicarbonate of soda
- A pinch of salt
- 1 tsp vanilla extract
- 90g / 250ml desiccated coconut
- 278g / 250ml crushed pineapple with juice
# pineapplecake #coconutcake #bloomingbakesbycornel
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Pineapple Upside Down Cake
Bringing back the retro classic! You'll love this Pineapple Upside Down Cake - the sticky caramelised edges on the pineapple. The ultra moist, tender vanilla cake studded with pineapple pieces and infused with pineapple juice.
You can't help but smile at the sight of this cheerful cake. Right? :-)
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