Pineapple Ice Cream Cake With Coconut Topping Recipes

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PINEAPPLE ICE-CREAM CAKE WITH COCONUT TOPPING

Categories     Cake     Milk/Cream     Ice Cream Machine     Dessert     Freeze/Chill     Frozen Dessert     Coconut     Pineapple     Summer     Gourmet

Number Of Ingredients 16



Pineapple Ice-Cream Cake with Coconut Topping image

Steps:

  • In the bottom of an 8 1/2-inch springform pan arrange the cake, cutting the pieces to fit in one layer, and freeze it while making the ice cream.
  • Make the ice cream:
  • In a heavy saucepan combine pineapple and 1/4 cup of the sugar and simmer the mixture, stirring until the sugar is dissolved, for 5 minutes. Drain the pineapple mixture in a fine sieve set over a bowl, reserving the syrup for another use. In a bowl whisk together the remaining 1/2 cup sugar, the cornstarch, a pinch of salt, the yolks, and the whole egg and add the milk, scalded, in a stream, whisking. In a heavy saucepan bring the custard to a boil over moderate heat, whisking, boil it, whisking, for 2 minutes, and strain it through a fine sieve into a metal bowl set in a larger bowl of ice and cold water. Stir in the pineapple mixture and vanilla, let the custard cool, stirring, and stir in the cream. Freeze the custard in an ice-cream freezer according to the manufacturer's instructions until it is frozen but still soft.
  • Spoon the ice cream over the cake, spreading it evenly, and freeze the cake while making the topping.
  • Make the topping:
  • In a bowl beat the cream until it holds soft peaks and beat in the sugar and sour cream. Beat the mixture until it just holds stiff peaks and fold in the coconut gently but thoroughly.
  • Spoon the topping over the ice cream, spreading it evenly, and freeze the cake, its surface covered with plastic wrap, overnight. Let the cake stand at room temperature for 10 minutes, remove the side of the pan, and transfer the cake to a serving plate. Sprinkle the coconut on top and serve the cake into wedges.

about eight 3- by 2- by 1/2-inch pieces of pound cake
For the ice cream
1 1/2 cups chopped fresh pineapple
3/4 cup sugar
1 tablespoon cornstarch
3 large egg yolks
1 large whole egg
1 1/2 cups milk
1 teaspoon vanilla
1 1/2 cups well-chilled heavy cream
For the topping
2/3 cup well-chilled heavy cream
2 tablespoons sugar
2 tablespoons sour cream
1 cup sweetened flaked coconut, toasted lightly and cooled
1/4 cup sweetened flaked coconut, toasted lightly and cooled

PINEAPPLE COCONUT UPSIDE-DOWN CAKE

This recipe is one of my favorites! The tropical flavors remind me of being on vacation with my family in the Caribbean-I have so many fun memories. -Stephanie Pichelli, Toronto, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 13



Pineapple Coconut Upside-Down Cake image

Steps:

  • Preheat oven to 350°. Arrange pineapple in a single layer in a well seasoned 12-in. cast-iron or other ovenproof skillet., In a large bowl, cream butter, coconut oil and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in coconut extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition., With clean beaters, beat egg whites and cream of tartar on high speed just until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining egg whites. Spread over pineapple. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm, with toasted coconut if desired.

Nutrition Facts : Calories 458 calories, Fat 22g fat (17g saturated fat), Cholesterol 61mg cholesterol, Sodium 262mg sodium, Carbohydrate 59g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.

1 can (20 ounces) unsweetened sliced pineapple, drained
3/4 cup unsalted butter, softened
1/4 cup coconut oil
1-1/2 cups sugar
2 large egg yolks, room temperature
1 teaspoon coconut extract
3 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 can (13.66 ounces) coconut milk
6 large egg whites, room temperature
1/8 teaspoon cream of tartar
Toasted sweetened shredded coconut, optional

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Top Asked Questions

How do you make coconut ice cream with pineapple?
Coconut and pineapple are the perfect partners for the most flavorful ice cream you've ever had. Mix cream of coconut, half-and-half, chopped pineapple, pineapple juice, coconut flakes, and coconut extract together in a large bowl. Pour mixture into an ice cream maker and process until thickened according to manufacturer's instructions.
How do you make pineapple cake from scratch?
This Pineapple Cake recipe is made from scratch with crushed pineapple and topped with whipped cream for a light but decadent treat! Preheat oven to 350 degrees F and lightly grease a 9x13" baking dish. In a large bowl, whisk together the oil, sour cream and sugar. Add eggs and vanilla and whisk until smooth.
How to make pineapple cake without coconut?
Pineapple Cake (no coconut): Follow the recipe below but substitute whole milk for the canned coconut milk, leave out the coconut extract and shredded coconut, then increase pineapple chunks in the cake batter to 1 and 1/2 cups. Use pineapple juice as the liquid in the frosting and skip the coconut garnish.
How to make pineapple cake with sour cream?
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