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individual coconut pineapple cakes with coulis

57 Pinches 4 Photos
Stripey avatar
Coconut Creek, FL
Updated on Dec 24, 2013

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!

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

Ingredients

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

How To Make individual coconut pineapple cakes with coulis

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Category: Cakes
Ingredient: Fruit
Method: Bake

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