Tag Archives: Cake Slice Bakers

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).

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Pineapple Coconut Cakes with Pineapple Syrup

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

Servings: 8
Author: Roger Pizey
Ingredients
  • 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
Instructions
  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
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Turkish Yogurt Cake

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

Servings: 6
Ingredients
  • 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
Instructions
  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.