Frozen Coconut And Roasted Pineapple Cake Recipes

FROZEN COCONUT AND ROASTED PINEAPPLE CAKE

Steps:

• Trim a sheet of acetate to 34-by-3-inches and line the walls of a 10-inch springform pan; set aside.
• Place 2 ounces white chocolate in the top of a double boiler or heatproof bowl set over a saucepan of simmering water; heat just until chocolate melts. Stir in tahini, then stir in cereal, 1/4 cup desiccated coconut, 1/3 lemon zest and salt.
• Place cake, brushed-side down, on a wire rack set over a rimmed baking sheet. Spread cereal-mixture over surface of cake in an even layer. Freeze until set, about 1 hour.
• Carefully invert cake into the prepared springform pan so crunch-side is down. Using an offset spatula, spread cake with 1 cup roasted pineapple puree in an even layer; reserve remaining puree for topping, if desired. Freeze until set, about 1 hour.
• Meanwhile, place gelatin in a small amount of cold water until softened, about 1 minute. Drain and squeeze to remove excess water from gelatin; set aside.
• In a small saucepan, bring coconut milk, remaining 1/2 cup desiccated coconut and lemon zest to a boil over medium-high heat. Remove from heat. Add reserved gelatin, and whisk until dissolved. Strain mixture through a fine sieve set over a bowl with remaining 3 1/4 ounces white chocolate; let stand until chocolate begins to melt. Using a rubber spatula, gently stir from the center of the bowl outward to avoid forming air bubbles. Let cool at room temperature, stirring occasionally, to prevent mixture from setting up (mixture should be thick, but not clumpy).
• Meanwhile, whisk cream until soft peaks form. Place in refrigerator to chill.
• In a mixing bowl, whisk egg whites on medium speed until frothy. Gradually add sugar, and increase speed to high, beating until soft peaks form. Reduce speed to low and gradually add about 1/3 of gelatin mixture, whisking until just combined.
• Gently fold half of egg-white mixture into remaining gelatin mixture. Fold half of the chilled whipped cream into the gelatin mixture. Fold in remaining egg-white mixture, then fold in remaining whipped cream until mousse is thoroughly combined.
• Pour mousse over the cake. Freeze until set, at least 8 hours or up to overnight.
• Once mousse sets, remove ring from springform pan and carefully peel off acetate. If desired, top with coconut flakes, reserved chopped roasted pineapple, and reserved pineapple puree. Return to freezer. Transfer to refrigerator two hours before serving.

ROASTED PINEAPPLE PUREE

Steps:

• Preheat oven to 400 degrees. In a small saucepan, combine 3/4 cup water and sugar and cook, stirring, until sugar dissolves.
• Cut each pineapple half crosswise into 3 pieces. Rub pineapple with vanilla seeds and place in a roasting pan in a single layer. Pour sugar syrup over pineapple to coat completely. Add vanilla pod to roasting pan and cover with parchment-lined foil.
• Roast, turning pineapple every 30 minutes and basting with sugar syrup, until pineapple is caramelized and tender when pierced with the tip of a paring knife, about 2 hours.
• Remove pineapple from oven, and let cool. Discard vanilla bean. Coarsely chop pineapple. Reserve 1/4 cup for topping Frozen Coconut and Roasted Pineapple Cake; transfer remaining pineapple and any accumulated juices to the bowl of a food processor and puree. Refrigerate until ready to use, up to 2 days.

PINEAPPLE COCONUT CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Drain pineapple, reserving 1 cup juice; set aside., Preheat oven to 350°. In a small bowl, combine flour and baking powder. In another bowl, beat egg yolks until slightly thickened. Gradually add 1 cup sugar, beating on high speed until thick and lemon-colored. Beat in butter, extracts and 1/2 cup reserved juice. Add dry ingredients; beat until well blended., Beat egg whites with clean beaters on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold into batter., Transfer to two greased and floured 9-in. round baking pans. Bake 18-22 minutes or until cake springs back when lightly touched. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream until it begins to thicken. Add 1 cup confectioners' sugar; beat until stiff peaks form. In another bowl, beat cream cheese, pineapple and remaining confectioners' sugar until blended; stir in 2 cups coconut. Fold in whipped cream. Cover and refrigerate at least 1 hour., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons reserved juice. Spread with 2 cups mousse. Repeat layers twice. Top with remaining cake layer and drizzle with remaining juice. Spread remaining mousse over top and sides of cake. Press remaining coconut onto top and sides. Refrigerate at least 1 hour before serving.