Hawaiian Pineapple Cake with Smoked Coconut Cream and Passionfruit Caviar 🍍🥥✨
Ingredients:
For the Pineapple Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple, drained
- 1/2 cup pineapple juice (from the drained pineapple)
- 1/2 cup sour cream
For the Smoked Coconut Cream:
- 1 can (13.5 oz) full-fat coconut milk, chilled overnight
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- A few drops of liquid smoke (adjust to taste)
For the Passionfruit Caviar:
- 1/2 cup passionfruit juice (or fresh passionfruit pulp, strained)
- 1 tablespoon sugar (optional, depending on the sweetness of the juice)
- 1/2 teaspoon agar-agar powder
- 1 cup vegetable oil, chilled
Directions:
For the Pineapple Cake:
1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the crushed pineapple, pineapple juice, and sour cream. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the Smoked Coconut Cream:
1. Carefully open the chilled can of coconut milk and scoop out the solidified cream into a mixing bowl, leaving the liquid behind.
2. Add the powdered sugar and vanilla extract to the coconut cream. Beat until the mixture is smooth and fluffy.
3. Gradually add a few drops of liquid smoke, mixing well after each drop, until you reach your desired level of smokiness.
4. Refrigerate the smoked coconut cream until ready to use.
For the Passionfruit Caviar:
1. In a small saucepan, combine the passionfruit juice and sugar (if using). Bring to a simmer over medium heat.
2. Sprinkle in the agar-agar powder, whisking continuously until fully dissolved, about 2 minutes.
3. Remove the saucepan from heat and allow the mixture to cool slightly, but not set.
4. Using a dropper or syringe, carefully drop the passionfruit mixture into the chilled vegetable oil, one drop at a time. The droplets will solidify into caviar-like spheres as they hit the cold oil.
5. Strain the caviar from the oil using a fine mesh sieve and rinse them with cold water. Set aside.
To Assemble:
1. Once the cakes are completely cooled, place one layer on a serving plate.
2. Spread a generous layer of smoked coconut cream over the top of the first cake layer.
3. Place the second cake layer on top and frost the top and sides of the cake with the remaining coconut cream.
4. Gently spoon the passionfruit caviar over the top of the cake for a burst of tart flavor.
5. Garnish with additional pineapple slices or toasted coconut flakes if desired.
6. Slice and enjoy the exotic combination of pineapple, smoky coconut cream, and tangy passionfruit caviar.
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