Iced pineapple cake with coconut on an unmissable platter

A combination of pineapple and coconut in a delicious cake is certainly a surreal experience! Learn this recipe for Pineapple and Coconut Ice Cream Cake in a Dish right now.

Celebratory dates such as Christmas, New Year, birthday parties and Mother's Day call for more elaborate recipes. Knowing this, Kitchen Manual will bring the step by step of pineapple and coconut ice cream cake which is served on a platter and fits perfectly into menus for special occasions, making these moments even more special. In fact, any day is an opportunity to try this delicacy.

Ingredients to make Pineapple and Coconut Ice Cream Cake in a Dish:

For the cake:

•  3 cups of wheat flour (420 grams)
•  2 cups of sugar (320 grams)
•  1 cup of milk (240 milliliters)
•  3 tablespoons butter or margarine
•  3 eggs
•  1 tablespoon cake yeast

For the filling:

•  1 can of condensed milk (395 g)
•  1 can of milk (measurement of the can of condensed milk)
•  1 cup of grated coconut (80 grams)
•  2 strained egg yolks
•  1 tablespoon of cornstarch

For the syrup:

•  1 chopped pineapple
•  1 cup of sugar (160 grams)
•  ½ cup water (120 milliliters)

To the roof:

• 1 box of whipped cream
• grated coconut

METHOD OF PREPARATION:

1. Start the recipe with the filling: start by dissolving the cornstarch in the milk and transfer to a pan and add the condensed milk, egg yolks and grated coconut. Stir until thickened, then turn off the heat and set aside to cool.
2. To prepare the syrup: take the pineapple with the sugar and water and bring to a boil, stirring occasionally until the pineapple turns into a syrup. Then separate the pineapple pieces from the syrup and set each one aside.
3. Now let's move on to the cake process: In a mixer, beat the eggs, sugar and butter (or margarine) until you get a creamy texture. After that, alternately add the flour and milk, adding them little by little.
4. Once the dough is smooth and lump-free, mix in the yeast. Pour the dough into a greased and floured pan and place in the oven, preheated to 180ºC, to bake for 40 minutes (we used a cake pan without a hole in the center so it would be easier to fill).
5. After the cake is baked, remove it from the oven and let it cool so that it can be removed from the pan. Once the cake is at room temperature, cut it into 2 or 3 equal parts. Drizzle the pineapple syrup over the divided parts of the cake.
6. Now in the blender, beat the coconut cream and chopped pineapple. Take the pineapple and coconut cream and fill the cake, covering it with whipped cream (there is a recipe suggestion for homemade whipped cream).
7. Finally, sprinkle the grated coconut on top of the cake and refrigerate for about 1 hour before serving.

It's ready Pineapple and coconut ice cream cake for you to enjoy, enjoy your meal! You will see how this cake has a fluffy dough and super creamy filling, we guarantee that it will surprise and make everyone sigh!

Desserts like these are part of our menu, so take some time and come and discover more incredible recipes! If you liked this one, you will most likely love this one. Frozen pineapple pie with sponge cake, is also a great option to add to end-of-year dinners.