Saturday, May 20, 2017

Pineapple Coconut Cakes

This month, at The Cake Slice Bakers, the four recipes selected from the book World Class Cakes by Roger Pizey, which we are currently baking from are ;

Genoise with Raspberries and Cream
Lime and Poppy Seed Syrup Cake
Pineapple Coconut Cakes with Pineapple Syrup
Sacher Torte


Members can choose any of these cakes to bake, and my choice is Pineapple Coconut Cakes. 



In the recipe, the author has used eight small fluted petit-Brioche pans. I do not have any Brioche pans so I've used two small round pans instead, size 5-1/2". I bought those cute little pans from Ikea a couple of months ago and have not used them before. Now is the good time to put those pans to use.



Some changes I've made with the recipe :

  • reduce the sugar to 1/3 cup (original was 3/4 cup)
  • added 1 tbsp dark rum to the batter
  • adjustment to the baking time ; bake at 170C for 40 minutes
  • omitted the pineapple syrup

This cake was brushed with pineapple syrup, but I have omitted it. I was afraid that it might be too sweet.


A slice or two makes a wonderful tea-time treat.



Overall review : Very nice cake. Moist and buttery with soft crumbs. I was glad that I have reduced the sugar, as with the reduction in sugar, the sweetness was just right for us. Not too sweet but with a touch of sweetness. The only thing that I would change is to add more chopped pineapple to the batter. Lovely cake to snack on with a mug of warm green tea.




15 comments:

  1. This was my second choice but I didn't have the pans either.. not that it would ever stop me really! I find that some of the recipes are a bit too sweet for me too.. I am glad to see I am not the only one omitting extra syrups! Hazel x

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  2. That looks delicious and the pans are lovely. What a great way to break them in!

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  3. I thought these would be too sweet as well so I didn't consider them. Your cakes look so pretty baked in the ribs you chose. Laura @ Baking in Pyjamas

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  4. I thought these would be too sweet as well so I didn't consider them. Your cakes look so pretty baked in the ribs you chose. Laura @ Baking in Pyjamas

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  5. I love the shape of your pans. Your cake looks so moist and delicious.

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  6. So pretty! I made the same in ramekins - I'm not sure who actually has the fluted tins!

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  7. We omitted the syrup also for this cake. I'll have to look for the pans next time we're at IKEA!

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  8. I really love the pans that you used, and they made such pretty cakes. I bet that little bit of rum really complemented the pineapple perfectly.

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  9. Love the cake pan gives the cake such a lovely design . Cake looks so nice and moist. Yumm.

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  10. Pineapple and coconut makes a perfect tropical pair. Yummy tea-time treat !

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  11. I used the pans too for May! Your cake turned out perfectly from the pan, love that crumb!

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  12. What a pretty cake! Pineapple and coconut, sure nice :)

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  13. Oh my goodness I adore that pan! I must check out Ikea now. Beautiful bake and I love that you adjusted the sugar content. I want to learn how to successfully bake with less sugar.

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