Adventures of a Cake Diva

A Blog About Adventures in Baking and Cake Decorating

Coconut Pound Cake with Pineapple Swiss Meringue Buttercream 07/07/2013

   Coconut Poundcake with Pineapple Swiss Meringue Buttercream

   What inspires your baking?  I tend to get pretty excited by ingredients.  Often, I’ll challenge myself to make something using only the ingredients that I have on hand in my pantry and refrigerator.  I like to do this to flex my creative muscles, and quite honestly, I’m on a tight budget.  Because I’m budget conscious, I try very (very) hard to stick to my grocery list.  But, every once in a while, a special ingredient will catch my eye.  That’s what happened here.

Pineapple Curd via Adventures of a Cake Diva

   Fresh pineapples were on sale at the grocery store, so I decided to splurge.  By the time I hit the check-out line, I knew that I was going to make this pineapple curd.  After swiping a spoonful, I decided to pair it with a coconut pound cake.  After swiping a couple more spoonfuls, I was convinced that this creamy curd was begging to be blended into a light, dreamy Swiss meringue buttercream.

Coconut Pound Cake with Pineapple Curd

    While this cake looks somewhat impressive, it is not difficult to make.  Yes, there are several components.  Don’t become overwhelmed by them.  You can make the curd ahead of time, and it will keep refrigerated in a sealed, glass jar for up to one week.  (I made my curd on Saturday and baked on Sunday.)  After I pulled the cake from the oven, I toasted the shredded coconut.  While the cake was cooling, I made the buttercream.  Just have a game plan and work it.  No biggie.

Slice of Coconut Pound Cake with Pineapple Swiss Meringue Buttercream

   The flavors and textures of the cake and buttercream mingle beautifully.  This pound cake has a delicate coconut flavor.  The cake is moist, but dense, as you would expect with a pound cake.  I split the cake in half and slathered it with the pineapple Swiss meringue buttercream.  After I sandwiched the two layers together, I topped it off with another layer of buttercream.  Oh my, I could (but didn’t) eat the bowl of buttercream on its own.  It’s light and creamy with a slight tang from the pineapple curd.  On a whim, I tossed in a couple of small handfuls of toasted coconut to give it a little bit of a crunch.   As a finishing touch, I sprinkled the top of the cake with toasted coconut and added some dried pineapple as a garnish.  Simply put, this cake is so dang good that I can hardly stand it.


   What ingredients have you been inspired by recently?


Coconut Pound Cake

Inspired by

4 eggs, room temperature

2 cups all-purpose flour

1 cup (2 sticks) unsalted butter, room temperature

1 cup reduced unsweetened coconut milk, room temperature – Take one 13-14 ounce can of coconut milk and place it in a large, deep saucepan.  Bring it to a boil over medium-high heat.  Reduce the heat to medium-low, and bring it to a boil until it has reduced to one cup.  This process takes about 15-20 minutes.  (Sorry that I forgot to snap photos.  It’s not hard.  I promise.)

1 3/4 cups super fine granulated sugar

1 tablespoon pure vanilla extract

3/4 teaspoon baking powder

1/4 teaspoon salt

   Pre-heat your oven to 325 degrees.  Prepare your 9 inch Bundt pan either with grease and flour or a non-stick spray for baking.  In a small bowl, combine flour, baking powder, and salt.  Whisk together to combine and set bowl aside.  Next, using the bowl to your stand mixer, mix together the butter and sugar until they are light and fluffy.  Add the eggs, one at a time, until well combined with the mixture.  Add the vanilla.  Then, alternate adding the flour mixture and coconut milk in three separate additions.  Pour the batter into the Bundt pan and bake for approximately 1 hour, 15 minutes.  Since oven temperatures vary, I started checking on my cake after one hour.  It took my cake 1 hour, 15 minutes to bake.


Pineapple Swiss Meringue Buttercream

Inspired by Anonymous on Cake Central

1 1/2 cup (3 sticks) unsalted butter, room temperature

5 egg whites

7 ounces (1 cup) super fine granulated sugar

1 tablespoon pure vanilla extract

1 cup fresh pineapple curd – I used Alaska from Scratch’s Fresh Pineapple Curd recipe, and it was divine.  Click HERE for recipe.

   Combine the egg whites and sugar in a heat-proof bowl that will fit your stand mixer, and place the bowl over a pot of boiling water on your stove.  Stir continuously until this mixture reaches 160 degrees (use a candy thermometer) and the sugar has dissolved.  Remove from heat and place the bowl under your stand mixer with the whisk attachment in place.  Beat the mixture on high speed until it holds stiff peaks.  Continue beating the mixture until it is fluffy.  Then, remove the whisk attachment and place the paddle attachment onto your mixer.

   Start your mixer on medium-low speed (4 on your Kitchen Aid), and add several butter tablespoons at a time, beating well after each addition.  After all of the butter has been added, the frosting will appear to separate.  Bump up the speed on your mixer to a medium high speed (6 on your Kitchen Aid), and keep beating for about 3-4 minutes.  It will come together beautifully. Then, add the pineapple curd and reduce your mixer speed to the lowest setting (2 on your Kitchen Aid) until combined.  Finally, stir with a spatula until the frosting is smooth.


Lovely, Lovely Blueberry Curd + My First Giveaway {Closed} 09/14/2012

Filed under: Fillings,Recipes — acakediva @ 10:36 PM
Tags: , , , ,

I’ve got a couple of things to share with you.  First, I made this jar of  lovely, lovely blueberry curd.  It’s smooth, creamy, and totally bursting with blueberry flavor.  I’m officially in love.

Giveaway contents: An adorable cupcake zipper pouch, a super cute cupcake timer, two packages of cheerful cupcake liners, two packages of super cool cupcake stencils, and a groovy $10 iTunes gift card.

   Second, to celebrate my first Blogiversary, I have this cute collection of goodies that I’m giving away to one lucky reader.  I’ve spelled out all of the details for this giveaway at the end of this post.  Now, let’s talk blueberries, shall we?

I hope you’re lucky enough to have a Farmer’s Market in your town.  Really, I do.  As I puttered around the Kalamazoo Farmer’s Market last weekend, I found these charming little blueberries.  Almost instantly, I had visions of a white chocolate cake filled with blueberry curd.  Let’s nail down the curd recipe today, and I’ll share with you the cake recipe in my next post.  Deal?

     I suspect that the idea of making a fruit curd might be a little daunting for some folks.  Do not be afraid.  Combine 1 cup of blueberries, 3/4 tablespoon of water, and 1/4-1/2 teaspoon of lemon zest in a saucepan.   Heat them on your stove top over low heat, stirring occasionally.

 After about 10-12 minutes, the berries will reduce down to a mixture of a thick liquid and fruit skin.  Place a sieve over a bowl.  Pour the mixture into the sieve.  The thick liquid will (mostly) run through the sieve.  Then, using a spoon, press the mixture through the sieve so that the berries’ skins remain in the sieve but most (if not all) of the thick liquid has strained into your bowl.

Pour the blueberry liquid back into the saucepan over medium heat.  Add  6 ounces (about 1 cup) of ultrafine granulated sugar, 1 teaspoon of pure vanilla extract, ¼ cup of butter  (½ stick),  and 3 eggs, lightly beaten.  Stir the mixture frequently, about 5-7 minutes, until it starts to thicken.  Be careful not to over-cook the eggs.  (Gross.)  Remove from heat.  As the curd cools down, it will thicken.  After it has cooled, it’s ready to eat.  Be sure to keep the curd stored in your fridge.

   This recipe makes enough blueberry curd to fill a two layer 8″ cake or a three layer 7″ cake. You’ll have some leftover, too.   Spread the extra curd onto just about anything—toast, English muffins, or biscuits.  I’ve got some scones baking in the oven right now.  I can’t wait to slather some of this blueberry curd all over one and take a big bite.

How to Enter Giveaway:  {Giveaway is now closed.} It’s easy peasy!  Just leave a comment that answers:  What’s your favorite fruit to use with cake?  (It doesn’t matter if you use the fruit in the cake batter, as a filling, or in the frosting.)

For Additional Entries:  Leave a separate comment for each additional entry.

1)  “Like” Adventures of a Cake Diva on Facebook.

2)  Follow my blog via e-mail.  (You will receive notifications of new posts by e-mail.)

3)  Follow me on Pinterest.

Giveaway is open from Friday, September 14 through Saturday, September 22, 2012 at 11:59 pm, EST.  For Official Rules, click HERE.  Good luck!


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