Category Archives: Cakes

Pineapple Coconut Cakes with Pineapple Syrup

It was hard to choose among this month’s Cake Slice Bakers challenge choices. Besides this Pineapple Coconut Cake, there was a Lime and Poppyseed cake, Genoise with Raspberries and Cream, and a Sacher Torte. I’ve already made a Sacher Torte, so my next choice is the Pineapple Coconut Cakes with Pineapple Syrup. I was sure the pineapple-coconut-lime combination would be wonderful – and it was!

The recipe calls for “eight small fluted petit-Brioche pans,” so of course I used my 8 oz. ramekins instead. Raise your hand if you have fluted petit-Brioche pans in your cabinet. That’s what I thought. They worked fine in the ramekins, although I did find you have to fill them only about two-thirds full or they’ll overflow. It took about 12 minutes longer to cook, but they came out so fluffy and flavorful.

The cakes were so soft and wonderful, but the real show stopper was the pineapple-lime syrup you pour over them while they’re still warm. You let them cool, then serve will a little more of that sweet-tart syrup and the result is heavenly. One of those wow moments. These little cakes would be perfect a dinner party – your guests would swoon.

I’m so happy I chose these cakes for the Cake Slice Baker’s May challenge and having peeked at the June recipe choices, I know you’ll want to stay tuned! Be sure and visit the other Cake Slice Bakers’ May challenge results (see below).

Pineapple Coconut Cakes with Pineapple Syrup

Outstanding!  From Roger Pizey's World Class Cakes book.  

Servings: 8
Author: Roger Pizey
  • 1/2 C butter, softened
  • 3/4 C superfine sugar (I used regular granulated)
  • 2 eggs room temperature
  • 3/4 C buttermilk room temperature
  • 1 2/3 C self-rising flour sifted
  • 1 C dry unsweetened coconut
  • 5 1/2 oz fresh or canned pineapple diced
  • For the Syrup**
  • 26 oz fresh or canned pineapple diced
  • 1 1/3 C superfine sugar
  • juice of 6 limes
  • 1/2 C water
  • 1/2 C white rum
  1. Preheat the oven to 325°.  Grease or spray eight small fluted petit-Brioche pans 41/2"x2" and place on a baking sheet.

  2. Cream the butter and sugar together until light and fluffy (about 4 minutes).  Slowly add the eggs and buttermilk and combine well.

  3. Stir in the sifted flour, coconut and pineapple, then spoon the batter into the prepared pans.

  4. Bake in a preheated oven for 20 minutes or until golden and a toothpick inserted into the center comes out clean.

  5. Meanwhile, make the syrup by combining the pineapple, sugar, lime juice and water in a pan.  Stir over medium-high heat until the sugar dissolves.  Bring to a boil and simmer for 15 minutes or until syrupy.  Cool, add the rum (or leftover pineapple juice) and pour through a fine-mesh strainer, discarding solids.  Cool completely.

  6. Remove the cakes from the oven when done and carefully drizzle half of the syrup, then turn them out of their pans and cool on a wire rack.

  7. Serve with the remaining syrup and some sliced pineapple on the side.

Recipe Notes

Tips and Stuff:

If you don't have self-rising flour, you can take 1 cup of flour and add 1 1/2 tsp. baking powder as well as 1/4 tsp. salt.  Do that for each cup you need.

I used regular granulated sugar and sweetened coconut.  The batter seemed a little salty and I can't figure out why because there's no added salt.

I used ramekins, but you could use a loaf pan or muffin pan - just grease well and adjust the baking time accordingly.  My ramekin cakes took about 12 minutes over the original bake time.

Also, don't forget the baking sheet in case they overflow.

**I only made half the syrup and it was plenty.  I didn't "throw out the solids" because it tasted wonderful and I'll use it on ice cream or in plain yogurt.  I used canned pineapple, so used leftover pineapple juice in the syrup instead of the rum.

I couldn't turn out mine from the ramekins because they overflowed a bit, so I ate it right out of the container.  It was wonderful!  Don't forget to serve with the extra syrup.


Turkish Yogurt Cake

I just joined a new group, The Cake Slice Bakers, and am so excited about participating in the upcoming baking challenges! Each month four very different cakes are chosen from the cookbook of a prominent baker – in this case, Roger Pizey’s “World Class Cakes” –  and we get to choose one of those to bake and post. The best part of this? We get to eat a different and fun cake every month!

This month’s Turkish Yogurt Cake caught my eye, as it was described as being simple, light and “a little like a cheesecake.” So off to Turkey we go.

I’m not sure about the simple part. It was a little more tricky than it looked! It was beautiful and creamy and then whipped egg whites were folded into it, making a light, fluffy batter. One of the main ingredients is strained Greek yogurt, which I surprisingly found at my local grocery store. It’s a little messy to deal with and I’m still cleaning yogurt out from under my fingernails…

Roger Pizey’s photos of the cake were just beautiful! I decided to try to duplicate them by turning the cake out onto a plate. It didn’t quite cooperate and split in a few places, so don’t look too closely at it.

The cake definitely had that yogurt tang. I’d call the cake a cross between an egg souffle and a fluffy cheesecake. It’s an unusual, but not totally unpleasant texture and besides the pungent yogurt taste, also has quite a bit of lemon flavor. If I make it again, I’ll definitely put a teaspoon or so of vanilla for a deeper flavor.

This first cake challenge with The Cake Slice Bakers was so much fun! I look forward to getting to know the other bakers and diving into the next challenge!

3.5 from 2 votes
Turkish Yogurt Cake

A cross between an egg souffle and a light, fluffy cheesecake.  From Roger Pizey's World Class Cakes.

Servings: 6
  • 4 large eggs divided
  • 1/2 C superfine sugar
  • 3 tbsp all-purpose flour sifted
  • 1 3/4 C strained Greek yogurt
  • 1 lemon grated and juiced
  • confectioner's sugar
  1. Preheat the oven to 350° and grease a 9" round cake pan.

  2. Beat together the egg yolks and the sugar.  Ad in the sifted flour, the yogurt, the zest and juice of the lemon, and mix all the ingredients thoroughly together.

  3. Whisk the egg whites until stiff and fold them into the yogurt batter.

  4. Pour the batter into the prepared cake pan and bake in a preheated oven for 50 to 60 minutes until the top is brown.  It will puff up like a souffle and then subside.

  5. When completely cooled, dust with confectioner's sugar.  

Recipe Notes
Tips and Stuff:   Make sure and have all of the ingredients ready to blend together - it can get messy!   I didn't have an 9-inch cake pan, so I used a tall 8-inch and baked it until the top was golden brown - almost the full hour until a knife slid gently into the middle of it came out clean.

Ligita’s Quick Apple Cake

I don’t know who Ligita is, but I want to thank her from the bottom of my hungry little heart for this Quick Apple Cake recipe. When I read through it, I was a little puzzled because it’s made in a pie plate and the apple mixture is topped with a thick cake crust. So it’s a cake, baked in a pie plate that ends up rather like a cobbler!

The apples are thinly sliced and tossed in a lemon, sugar, cinnamon mixture, then topped with a lightly sweet cake batter. It ends up with a luscious apple filling and a tender cake layer, along with a slightly crunchy top. We had it warm with a scoop of Blue Bell Vanilla Bean Ice Cream and it was oh, so tasty.

This cake (pie, cobbler) has a familiar warm apple cake flavor with a different twist. The browned butter really adds a different dimension to the cake layer, so make sure and don’t skip that step. It was easy to throw together and, besides having to wait impatiently for it to cool, it was a quick dessert. Delicious.

Ligita's Quick Apple Cake
****Slightly adapted from Richard Sax - Classic Home Desserts
Servings: 8
  • 3 C tart apples cored and thinly sliced
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp fresh lemon juice
  • 3/4 C plus 3 tbsp. granulated sugar
  • 3/4 C butter cut into pieces
  • 2 eggs lightly beaten
  • 1 C sifted all-purposed flour
  • Vanilla Ice Cream (optional, but highly recommended!)
  1. Preheat the oven to 350 degrees. Generously butter the bottom and sides of a 9" pie plate.

  2. Toss the sliced apples in a bowl with the cinnamon, lemon juice and 2 tbsp. of the sugar. Spread the apples evenly in the pie plate.
  3. Melt the butter in a small saucepan over medium heat; cook until the foam is lightly golden brown, about 5 minutes. Watch carefully to avoid burning. Remove immediately from the stove top and pour into a bowl, leaving any sediment and as much foam as possible in the pan.*
  4. Stir the 3/4 cup of sugar into the butter. Slowly stream the egg into the bowl while stirring. Gently stir in the flour until blended. Spoon the batter evenly over the apples and spread into a layer. Sprinkle with the remaining 1 tbsp. sugar.
  5. Bake until lightly golden and crusty, about 40 minutes. Cool in the pan on a wire rack. Cut into wedges and serve from the pan warm or at room temperature, with vanilla ice cream.
Recipe Notes

Tips and Stuff
I used Fuji apples. Granny Smith would be another good apple – make sure it’s a firm cooking apple. (Takes 3 medium or 2 large)
*When pouring the browned butter into the bowl, pour through a sieve or use a pan lid to get just the liquid out. Some of the foam will come with it – that’s OK, but make sure the sediment from the browning remains in the pan so it won’t be bitter.
Cool at least 30 minutes to let the apple mixture firm up.

Chocolate Cupcakes with Chocolate Frosting (Mary Berry)

The Great British Bake-Off and The Great American Baking Show are two of my favorite baking shows. I love that the judges don’t yell at or deride the contestants and the contestants don’t talk dirt about each other (ahem…Top Chef…). They’re mostly home bakers, vying for the title of greatest baker and seem to have a good time. Plus, they do some incredible baking and it inspires me to pull out the cookbooks and get going!

Mary Berry is the constant between the two shows. She’s the classy, gentle judge who has a special way of telling the contestant that their baking is maybe a wee bit dry or might need 5 more minutes in the oven, without making them cry. I finally bought one of her cookbooks (I think she has over 80 published) called “Baking with Mary Berry” and have tried a couple of recipes from it, including these Chocolate Cupcakes with Chocolate Frosting.

I’ve made many chocolate frostings/icings in my life, but this was different from any of them. It’s simple, but delicious and deeply chocolate. I liked the way it set up on the cupcakes and since it was very sweet, it complemented the barely sweet cupcakes.

I found the cupcake to be a touch dry, but it seems to me that the Brits prefer a drier baked good than we colonists do. Next time I would add a bit more butter or maybe a tablespoon of oil to make them more moist. If you get a bite of frosting along with the cupcake, though, they go very well together. Don’t forget the coffee or cold milk to go along with them!

Chocolate Cupcakes with Chocolate Frosting
***by Mary Berry, from Baking with Mary Berry; good, but a little drier than I prefer.
Servings: 12
  • 1/2 C cocoa powder
  • about 1/4 C. boiling water
  • 3/4 C margarine (I used butter)
  • 3 large eggs
  • 2/3 C granulated sugar
  • 1 C self-rising flour
  • Frosting:
  • 4 tbsp butter
  • 1/3 C cocoa powder
  • 3-4 tbsp milk
  • 1 3/4 C confectioner's sugar
  1. Preheat oven to 400 degrees and line a 12-cup muffin pan with paper liners. Sift the cocoa powder into a large bowl, pour in the boiling water, and mix into a thick paste. Add the remaining cake ingredients and mix with a hand-held mixer (or beat well with a wooden spoon).
  2. Divide the mixture equally in the muffin pan, about 3/4 up the side of the liners. Bake for 12-14 minutes (don't over bake!) until springy to the touch. Cool cupcakes completely on a wire rack before frosting (about 30 minutes).
  3. To make the frosting, melt the butter, then pour into a bowl. Sift in the cocoa powder and stir to mix. Stir in the milk and then sift in the confectioners' sugar a little at a time to make a glossy, spreadable frosting. Spread the frosting thickly on the cupcakes and let set.
Recipe Notes

Tips and Stuff:  I will add another tablespoon of butter or so to make the cupcakes more moist next time.  I added a little more milk to make the frosting a little thinner.  There's a lot of frosting, so slather it thickly onto the cupcakes.

Chocolate Buttercream Swiss Cake Roll – Daring Kitchen, kind of…

October’s challenge from The Daring Kitchen was presented by Korena of Korena in The Kitchen.  I’ve decided these bakers are wayyyyy above my level, but I’m gonna keep on plugging till I get there.

The challenge was actually supposed to be a decorated Swiss roll, which is all the rage on Japanese sites and are pretty amazing.  You create a design, freeze it on parchment paper, then bake the cake over it. Voila, it transfers to the cake. But, uh, here’s mine without the decoration:
Looks pretty good, huh? Well, this is actually how it looked at the beginning:
Funny thing…when you write letters on parchment paper to be transferred to the cake, they end up backwards after lifting out of the pan.  Duh!  Bret recommended I use the flip utility on the editing software and Bob’s-your-uncle.  One problem, though.  It ended up pretty ugly.  I had plenty of the luscious, buttery chocolate buttercream frosting and ended up covering the whole thing.  Kind of looks like one of those Christmas Yule Log cakes I’ve always wanted to make.  So, now I’ve made it.
The cake was soft and fluffy and the buttercream complemented it wonderfully.  You have to keep it in the refrigerator because it will almost immediately melt if it’s warm in the room.

I’m definitely going to try this again and next time it’ll be right.  The transfer of design was fascinating – you just color some of the batter, draw your design on parchment paper in the pan you’ll cook the cake in, freeze the design for about 30 minutes, then pour the remaining batter over it and bake. Look at Korena’s and you’ll see how beautiful they can be.

Chocolate Buttercream Swiss Roll
****Tasted wonderful even if it wasn’t pretty! Cake recipe by Manali and frosting adapted from another source.

2 sticks (1 cup) softened, room temp butter
1 tbsp. cream or milk
1 tsp. vanilla extract
1/2 C. semi-sweet chocolate chips, melted and slightly cooled
1/2 C. unsweetened sifted cocoa powder
2 1/4 C. powdered sugar, sifted
pinch of salt

Cream butter till fluffy. Add the cream and mix till fluffy.  Mix in the vanilla.  Pour the melted chocolate chips into the butter mixture and combine. Lightly stir the cocoa powder into the powdered sugar and add 1/3 of it at a time into the butter mixture.  Mix until light, fluffy and almost whipped in texture.  Stir in the salt.  Store in the refrigerator while putting the cake together.

5 large eggs, separated
3/4 C. all purpose flour
1/2 tsp. baking powder
1/8 tsp. salt
1 tsp. vanilla extract
1/4 C. water
3 tbsp. oil
1/2 C. plug 2 tbsp. sugar
1/4 tsp. cream of tartar
confectioner’s sugar for dusting


Separate the eggs by yolks and whites into two bowls. In a small bowl, mix together the flour, baking powder and salt. Set aside.
In a large bowl, whisk together the egg yolks, vanilla, water, and oil, and 1/4 C. plus 2 tbsp. of the sugar till the mixture turns pale. Will take 4-5 minutes.

In a separate bowl, beat the egg whites and once they start foaming, add the cream of tartar. When it starts foaming again (10 seconds or so), add the remaining 1/4 C. of sugar. Beat till the white are at medium peaks (fairly firm with a slight bend). With a spoon, fold the flour mixture slowly into the yolk mixture till you have a fairly smooth batter. Fold in the beaten egg whites, one-third at a time, to the batter with slow, gentle strokes. You will still see some egg whites after folded – that’s OK.


Place parchment paper in jelly roll pan (15×11-ish). Draw the design you want transferred onto the cake and flip the parchment paper over (or you can do it freehand later). Remove about 1 C. (or however much needed for your design) and put into a separate bowl (or bowls if different colors). Color as desired. Put the colored batter into a piping bag and create your design on the parchment paper. Remember, letters will come out backwards onto the cake! Important: freeze the design for about 30 minutes, till firm. At this point, you can preheat the oven to 400 degrees.

Bake and Roll:

Pour the remaining batter onto the designed parchment paper, tap the pan on the counter top to get out bubbles and bake for 8-9 minutes (watch it carefully until just brown around the edges). Meanwhile, generously sift powdered sugar onto a clean tea towel. After the cake is done, flip it out onto the tea towel (run a knife around edges before flipping if needed). Immediately remove the parchment paper (awww, look at your pretty design) and flip the cake again onto parchment paper (this way, when you roll, the design will show up on the outside of the cake). Gently roll up the cake and let cool down for about 30 minutes. Unroll the cake, gently and slowly, and fill with the buttercream frosting (if it has firmed way up in the refrigerator, add a tbsp. of cream and beat till fluffy).  Gently roll up the cake again and chill for 2-3 hours before cutting into slices.  Keep leftovers refrigerated!

Tips and Tricks
About that design – trace one from an already existing design (leaves for fall, pumpkins for Halloween, etc.) or if you’re totally talented, draw it freehand.  You saw what mine looked like freehand, though.  Ouch.
Be very slow and patient when rolling and unrolling the cake so it won’t stick to the parchment paper.
This is one of the best buttercream recipes I’ve found!