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Friend wants a pineapple coconut cake - Page 2

post #16 of 25
kimisue2009 ... how much of coco lopez should be put to mix? Thank you in advance icon_smile.gif BTW they all sound very good. icon_lol.gif
CIAO
post #17 of 25
Thanks alot, Cake-angel! I'm excited to try this. Now, I need 4 8x2 square pans for a gift box cake so I will double the recipe. I ordered pineapple flavor and pina clolada flavor but only got pina colada. Do you think I could sub that for the pinapple flavor? And can I just add the flavor to the bc? I'm covering in fondant so don't have any creative, easy ideas for frosting. Got any? Thanks!
post #18 of 25
Quote:
Originally Posted by irenemurray

Thanks alot, Cake-angel! I'm excited to try this. Now, I need 4 8x2 square pans for a gift box cake so I will double the recipe. I ordered pineapple flavor and pina clolada flavor but only got pina colada. Do you think I could sub that for the pinapple flavor? And can I just add the flavor to the bc? I'm covering in fondant so don't have any creative, easy ideas for frosting. Got any? Thanks!



When I made it I just skipped the pineapple flavoring since I didn't have any and relied on the pineapple and juice to give me that flavor. It worked out fine for me. I don't think it would hurt to use the pina colada flavoring though since that is the flavor of cake you are going for after all.

For your buttercream in general - you can use any flavoring you like - just remember that colored extracts have the potential to tint your icing. I haven't ever had the opportunity to try a pina colada extract so I just used an understated basic vanilla buttercream with a touch of coconut extract to work with the cake. Pina colada flavoring would be nice too. I did a cooked pineapple/coconut filling inside my cake as well.
post #19 of 25
I'm not worried about the color of the frosting b/c I'm covering it w/fondant & I don't think it'll change it drastically. How much should I use? Just try & keep checking until I get the flavor I'm after? And, I did run across a recipe for a filling but not sure if I can find it. Can you pass it along?
post #20 of 25
Quote:
Originally Posted by irenemurray

I'm not worried about the color of the frosting b/c I'm covering it w/fondant & I don't think it'll change it drastically. How much should I use? Just try & keep checking until I get the flavor I'm after? And, I did run across a recipe for a filling but not sure if I can find it. Can you pass it along?



It is hard to give you an amount to use since I am not sure how strong the extract is. I usually start with half of what I would normally use of Vanilla in a recipe. - I do generally add extract to taste - especially with a new one I have not tried. Much easier to add more than it is to remake a whole batch of icing if I over do the extract.

This is the basic recipe I used for the pineapple filling although I think I added a handfull of shredded coconut to the mix. I am not sure as it was a couple of years ago now that I made that cake. I often start adding things to adjust flavors where I want them to be. With fruit fillings I find a squirt of lemon juice is nice to add a touch of tartness is nice and sometimes enhances flavors - other times I will add different extracts or other things like coconut, nuts, even spices like cinnamon on occasion. etc - Just depends on where I am trying to go with the flavors. I hope this is helpful to you and not too confusing. I am starting to ramble tonight so it may be time for me to call it a night.

Filling:
1 lrg can crushed pineapple
1 cup sugar
cornstarch and water mixture for thickening

Instructions
Combine crushed pineapple and juice and sugar in medium saucepan. Bring to a boil over medium low heat and reduce heat to the lowest setting that can be managed while maintaining a simmer, - simmer for 10 - 20 mins stirring frequently to reduce. Thicken with cornstarch and water mixture. Cook, gently boiling for 2 minutes. Cool completely before filling cake.
post #21 of 25
Makes perfect sense to me! This is how I cook in general! Thanks! You have really helped me!
post #22 of 25
You are very welcome! Just glad I could help.
post #23 of 25
Cake-angel...I made the cake and it was delish! Everyone devoured it. I ended up freezing it b/c my sister has limited room and a dog who eats things off the counters so the safest place was in the deep freeze! Thanks a million and I'll make it often.
post #24 of 25
I am glad to hear everything went well. I am just glad I could help you out. Happy Caking!
post #25 of 25
Quote:
Originally Posted by KHalstead

well, the easiest thing I can think of is take a yellow cake mix, swap out all the water for pineapple juice, add instant coconut pudding mix (or pina colada jello mix) and then fold in pineapple (crushed?) and coconut into the batter........sounds good to me!!



This sounds wonderful! Would this work for cupcakes as well?? And what type of frosting would you recommend to go with it??
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