Real Recipes From Real Home Cooks ®

individual coconut pineapple cakes with coulis

Recipe by
Linda Dalton
Coconut Creek, FL

This is a dessert I created for the 2013 World Food Championships. It looks like a lot of ingredients and steps, but since I'm not a fussy cook or baker, I promise you this is an easy and scrumptious fix. Each serving is a 2 inch x 2 inch square of fruity/coconut decadence, unless you go for seconds. And I have done that!

yield 12 serving(s)
cook time 15 Min
method Bake

Ingredients For individual coconut pineapple cakes with coulis

  • CAKE
  • 1 c
    splenda no calorie sweetener
  • 2 c
    ap flour
  • 2
    large eggs
  • 2 tsp
    baking soda
  • 1/2 tsp
  • 2 Tbsp
    pure vanilla extract
  • 1
    20 oz can crushed pinapple drained (save liquid for the coulis))
  • 1/2 c
    ground sweetened coconut (use your spice mill or food processor)
  • 1-1/4 c
    thai coconut milk from a 13/5 oz can (reserve the rest for coulis)
  • 8 oz
    neufchatel cheese at room temp
  • 1/2 c
    unsalted butter at room temp
  • 1/4 c
    ground sweet coconut (again, use your spice mill or food processor)
  • 1/4 c
    confectioners' sugar
  • 1 tsp
    coconut extract
  • reserved sauce from can of crushed pineapple
  • reserved coconut milk
  • 1 Tbsp
  • 3 Tbsp
    splenda brown sugar blend
  • 1/4 tsp
  • 1 c
    sweetened coconut
  • 1 can
    pineapple slices drained and patted dry

How To Make individual coconut pineapple cakes with coulis

  • 1
    To make the cake: Pre heat oven to 350 degrees. Prepare square muffin pan with cooking spray and set aside. In large bowl combine dry ingredients and whisk with a fork. Add remaining ingredients and mix by hand until combined. Pour batter into prepared slots and bake 17 to 19 minutes. Set aside to cool. Remove from baking tins to further cool.
  • 2
    To make the frosting: Mix cheese and butter until airy. Now add the ground coconut and coconut extract and combine until smooth. Now add the confectioner's sugar and combine until silky. Set aside either in your fridge or a cool place.
  • 3
    To make the coulis: In small saucepan combine Brown Splenda and salt and heat on low. In a jar or mixing bowl whisk (or shake) reserved pineapple juice, reserved coconut milk and cornstarch. Pour into warmed sugar mixture, increase heat and simmer uncovered until it reduces by half. Set aside to cool.
  • 4
    Garnish: Place coconut on parchment lined cookie sheet and bake in 350 degree oven about 5 minutes, checking and tossing every few minutes. You don't want the coconut to burn. Using your indoor (or outdoor grill) grill pineapple slices until browned on both sides. Remove from grill and set aside. When cool, cut into 1/2 inch pieces.
  • 5
    Assembly: When cakes are cooled, top with the creamy frosting. Pour a tablespoon of sauce over the frosting and then sprinkle with the toasted coconut and grilled pineapple slices. Serve on a puddle of coulis.

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