Name: Pineapple and coconut cake
Total time: 1 h 30 min
Ingredients: 285 g flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 170 g unsalted butter, softened to room temperature; 300 g sugar; 4 large egg whites, room temperature; 120 g sour cream, at room temperature; 2 teaspoons BAM vanilla paste; 1 teaspoon coconut extract; 180 ml coconut milk, room temperature; 30 ml pineapple juice; 80 g sweetened grated coconut; 225 g pineapple chunks; 1 large egg; 2 large egg yolks; 65 g sugar; 1 and 1/2 teaspoons cornstarch; 80 ml pineapple juice from the can; 1/8 teaspoon salt; 60 g unsalted butter, softened to room temperature; 225 g full-fat cream cheese, softened at room temperature; 115 g unsalted butter, softened to room temperature; 360 g of powdered sugar, plus an additional 30 g if necessary; 2 tablespoons coconut milk or pineapple juice (your choice); 1/2 teaspoon BAM vanilla paste; for garnish: pieces of fresh or tinned pineapple and 80 g sweetened grated coconut

Ingredients:

For the cake:

285 g flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
170 g unsalted butter, softened to room temperature
300 g sugar
4 large egg whites, room temperature
120 g sour cream, at room temperature
2 teaspoons BAM vanilla paste
1 teaspoon coconut extract
180 ml coconut milk, room temperature
30 ml pineapple juice
80 g sweetened grated coconut
225 g pineapple chunks

For the pineapple cream:

1 large egg
2 large egg yolks
65 g sugar
1 and 1/2 teaspoons cornstarch
80 ml pineapple juice from the can
1/8 teaspoon salt
60 g unsalted butter, softened to room temperature

For the glaze:

225 g full-fat cream cheese, softened at room temperature
115 g unsalted butter, softened to room temperature
360 g of powdered sugar, plus an additional 30 g if necessary
2 tablespoons coconut milk or pineapple juice (your choice)
1/2 teaspoon BAM vanilla paste
1/8 teaspoon salt
for garnish: pieces of fresh or tinned pineapple and 80 g sweetened grated coconut

Instructions:

Cake preparation:

Preheat the oven to 180°C. Line three 20 cm diameter cake tins with baking paper.

Prepare the sponge cake. Whisk together the flour, baking powder, baking soda and salt.

Using a hand or stand mixer fitted with a paddle attachment or whisk attachment, beat the butter and sugar at medium to high speed, beating until smooth and creamy, about 2 minutes.

Whisk the egg whites until they form firm peaks. Then add the sour cream, BAM vanilla paste and coconut extract. Whisk until the ingredients are combined. The mixture will look stiff due to the mixing of the different textures and the solid butter. With the mixer on low speed, slowly add the dry ingredients, coconut milk and pineapple juice. Beat on low speed until the ingredients are combined. Then add the shredded coconut and pineapple chunks until they are combined with the other ingredients. The batter will be slightly thick.

Pour the mixture evenly into the cake tins. Bake for approximately 22-24 minutes or until the sponge cake is cooked through. Allow the sponge cakes to cool completely in the tart tins.

Proceed with the pineapple cream. Using a water bath, prepare the cream. Whisk the egg, egg yolks, sugar, cornstarch, pineapple juice and salt in the top pot of the water bath (the pot without water). Continue stirring while cooking, as constant stirring prevents the yolks from setting. Stir and cook until the mixture becomes slightly thick, similar in texture to hollandaise sauce, which will take about 10 minutes. If the cream does not thicken, increase the heat and continue stirring. Remove the pan from the heat. Stir in the butter. The butter will melt due to the heat of the cream. Pour the custard into a bowl and place a piece of plastic wrap directly on top, so that it touches the top of the curd. (This is to prevent an unwanted crust from forming on top.) Cool. The custard will continue to thicken as it cools. Once cooled, the plastic wrap can be removed.

Prepare the glaze. In a large bowl, beat the cream cheese and butter with a hand mixer or a stand mixer fitted with a whisk or whisk attachment. Beat until it becomes creamy in texture. This takes about 2 minutes. Add the icing sugar, coconut milk or pineapple juice, BAM vanilla paste and salt while the mixer is mixing on low. Beat on low speed for 30 seconds, then beat on high speed for another two minutes. If you want the icing to be a little thicker, add 30 g of icing sugar.

Assemble and decorate. If the sponge layers are dome-shaped, cut a thin layer from the tops with a large serrated knife to create a flat surface. Place the first layer of cake on a cake stand, a revolving cake plate or a serving plate. Spread a third of the icing evenly over the top. Spread 1/4 of the pineapple cream on top of the icing. Cover with a second layer of cake and evenly cover the top with the other third of the icing, then add another layer with ¼ of the cream. Carefully place a third layer of cake on top. Refrigerate the cake for 30-60 minutes. Remove the cake from the fridge and spread the remaining icing on the cake.

Garnish with pineapple chunks.

Premium BAM baking products.

Order ingredients with a 10% discount:

Vanilla paste, 70 g

9,90 €

Ingredients:

For the cake:

285 g flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
170 g unsalted butter, softened to room temperature
300 g sugar
4 large egg whites, room temperature
120 g sour cream, at room temperature
2 teaspoons BAM vanilla paste
1 teaspoon coconut extract
180 ml coconut milk, room temperature
30 ml pineapple juice
80 g sweetened grated coconut
225 g pineapple chunks

For the pineapple cream:

1 large egg
2 large egg yolks
65 g sugar
1 and 1/2 teaspoons cornstarch
80 ml pineapple juice from the can
1/8 teaspoon salt
60 g unsalted butter, softened to room temperature

For the glaze:

225 g full-fat cream cheese, softened at room temperature
115 g unsalted butter, softened to room temperature
360 g of powdered sugar, plus an additional 30 g if necessary
2 tablespoons coconut milk or pineapple juice (your choice)
1/2 teaspoon BAM vanilla paste
1/8 teaspoon salt
for garnish: pieces of fresh or tinned pineapple and 80 g sweetened grated coconut

Instructions:

Cake preparation:

	Preheat the oven to 180°C. Line three 20 cm diameter cake tins with baking paper.
	Prepare the sponge cake. Whisk together the flour, baking powder, baking soda and salt.
	Using a hand or stand mixer fitted with a paddle attachment or whisk attachment, beat the butter and sugar at medium to high speed, beating until smooth and creamy, about 2 minutes.
	Whisk the egg whites until they form firm peaks. Then add the sour cream, BAM vanilla paste and coconut extract. Whisk until the ingredients are combined. The mixture will look stiff due to the mixing of the different textures and the solid butter. With the mixer on low speed, slowly add the dry ingredients, coconut milk and pineapple juice. Beat on low speed until the ingredients are combined. Then add the shredded coconut and pineapple chunks until they are combined with the other ingredients. The batter will be slightly thick.
	Pour the mixture evenly into the cake tins. Bake for approximately 22-24 minutes or until the sponge cake is cooked through. Allow the sponge cakes to cool completely in the tart tins.
	Proceed with the pineapple cream. Using a water bath, prepare the cream. Whisk the egg, egg yolks, sugar, cornstarch, pineapple juice and salt in the top pot of the water bath (the pot without water). Continue stirring while cooking, as constant stirring prevents the yolks from setting. Stir and cook until the mixture becomes slightly thick, similar in texture to hollandaise sauce, which will take about 10 minutes. If the cream does not thicken, increase the heat and continue stirring. Remove the pan from the heat. Stir in the butter. The butter will melt due to the heat of the cream. Pour the custard into a bowl and place a piece of plastic wrap directly on top, so that it touches the top of the curd. (This is to prevent an unwanted crust from forming on top.) Cool. The custard will continue to thicken as it cools. Once cooled, the plastic wrap can be removed.
	Prepare the glaze. In a large bowl, beat the cream cheese and butter with a hand mixer or a stand mixer fitted with a whisk or whisk attachment. Beat until it becomes creamy in texture. This takes about 2 minutes. Add the icing sugar, coconut milk or pineapple juice, BAM vanilla paste and salt while the mixer is mixing on low. Beat on low speed for 30 seconds, then beat on high speed for another two minutes. If you want the icing to be a little thicker, add 30 g of icing sugar.
	Assemble and decorate. If the sponge layers are dome-shaped, cut a thin layer from the tops with a large serrated knife to create a flat surface. Place the first layer of cake on a cake stand, a revolving cake plate or a serving plate. Spread a third of the icing evenly over the top. Spread 1/4 of the pineapple cream on top of the icing. Cover with a second layer of cake and evenly cover the top with the other third of the icing, then add another layer with ¼ of the cream. Carefully place a third layer of cake on top. Refrigerate the cake for 30-60 minutes. Remove the cake from the fridge and spread the remaining icing on the cake.
	Garnish with pineapple chunks.

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Pineapple and coconut cake

Ingredients:

For the cake:

For the pineapple cream:

For the glaze:

Instructions:

Cake preparation:

Premium BAM baking products.

Order ingredients with a 10% discount:

Vanilla paste, 70 g

Strudel & Pita Spice Mix, 90 g

Apricot jam, no added sugar, 200 g

Black cocoa powder, 1 kg

BAMbastic Pack of Spreads

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