Pineapple coconut, semolina cakes

Only I would come up with a recipe for a fabulous dessert out of leftover coconut milk. These babies are Delish to say the least. The dark chocolate ganache compliments the lightly sweetened cakes very well if I may say so my self. The flavours remind me of a tropical fruit chocolate fondue. You can top them with coconut or chopped honey roasted almonds or serve them with tangy strawberry jam. The pictures below sparked an arguement between my husband and I. He apearently doesn't like the dishes I've been using in my pics and suggested I start using colored plates instead. Hmmmm? Excuse me, Mr. Photo pro! So, I suggested he take my next photoshoot, so stay tunned.

1 1/2 cups all purpose flour
1 cup fine semolina
1 cup vanilla scented sugar (or 1 cup sugar plus 1tsp vanilla)
2 whole eggs plus 2 egg whites
1 tablespoon baking powder
1/4 teaspoon salt
1 cup coconut milk
3/4 cup finely chopped pineapple (canned)
3 tablespoon pineapple juice (from the can)
3/4 cup oil

Bittersweet chocolate, coconut ganache (follows)

Set your oven to 350*. You can use this batter for cupcakes, muffins, sheet cake, or layered cake. Prepare your pans by lightly greasing and dusting with flour. If you're using the batter for Muffins or cupcakes, line the baking sheet with cupcake/muffin cups before you begin to make the batter.

Sift your flours, baking powder, and salt. Set aside. In a large bowl whisk your eggs with the sugar until they become fluffy and light in color. Slowly stream in your oil until well combined. In a seperate bowl mix the coconut milk and chopped pineapple, whisk lightly. Add the flour mixture and coconut/pineapple mix alternately to the egg, oil and sugar mix, in three additions, beginning and ending with the flour mixture.

Pour the batter into your prepared pans and bake until toothpick inserted in the center comes out clean.

Cupcakes-Approximately 15 to 20 minutes.
Muffins- Approximately 20 to 25 minutes.
Cake- Approximately 35 to 45 minutes.

Dark chocolate, coconut ganache
1 cup bittersweet chocolate morsels
1/2 cup coconut milk (creamy)

Heat your coconut cream until a light boil. Pour over your chocolate morsels and allow to melt for a few minutes. Lightly whisk the chocolate mix until creamy and lump free. Allow your cake/cupcakes to cool for 10 minutes before topping with the chocolate ganache.

This is me getting fancy with my coconut cake! Can you all believe my cake came out this even? Yes sir, there was no cake trimming. Here's a lovely trick you may now want to start doing when baking a leveled cake.

Baking A Level Cake:
* Fill cake pans no more than 1/2 to 2/3 full to allow for even baking and rising.
* Once you’ve poured the batter in the pan, wobble the pan sideways a bit so the batter reaches up along each side (with the middle being slightly lower). As the cake bakes the middle and edges will meet and rise more evenly.


Anonymous said...

I like your style of photography by the way :)

From Yeast to Zest said...

Thanks! But now my husband is going to have to buy me a new load of dishes JUST for putting his two cents in. lol... <3

Noor said...

MashAllah perfect pictures, recipes and styles.

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