Pineapple Coconut Layer Cake

I’m a hug fan of birthdays. I’m also a huge fan of cake. Which means that when it comes to birthday cake I’m practically in love. It’s my mom’s birthday this week and while I’m not sure if I’m allowed to tell you exactly how old she is, let’s just say that it’s kind of significant birthday this year. The kind of birthday that demands a really special, over-the- top cake. A cake with thick gooey pineapple curd that oozes between the layers. A cake with coconut rum both in the batter and the frosting. A cake that is topped with a mountain of fresh pineapple and scattered with toasted coconut. This is the kind of cake that a special birthday demands – a cake that says “it’s your birthday…now indulge!”
Growing up we always had homemade birthday cake. About a week before your birthday my mom would ask what kind of cake you wanted and then she would make it. There was no store bought cardboard tasting sheet cake with sickly sweet frosting, or even cake made from a box mix. It was your birthday and you got a homemade cake made from scratch. She would make whatever kind you wanted, but her most famous (and most requested) was ice cream cake. It had all the good stuff layered into one mouth watering cake- cookie crust, fudgy chocolate syrup, creamy ice cream, and a layer of frozen whipped cream to top it all off- yumm! My brother and I have both gone through the pie phase where we request pie instead of cake for our birthdays. No problem- she’ll make you pie if that’s what you want. We’re both huge fans of her lemon meringue pie, but if you want apple she’ll make you apple, if you want blueberry, or strawberry rhubarb, or pecan that’s fine because she can make those too. This year on my birthday I will turn 35 (gulp) and I can guarantee that about a week before my mom will ask what kind of cake I want. Probably when I turn 50 she’ll still be making me a cake on my birthday.
This is why I make birthday cake. Because I learned from my mom how much sweeter a birthday can be with home made cake. My cakes are never perfect. Inevitably one layer is bigger than the other, they may lean a bit to one side and the frosting is always lumpy and uneven. It doesn’t matter though because homemade cakes are not about perfection. They’re not about smooth even sides or fancy swirled frosting. They are about celebration and joy and family gatherings. So I made this cake for my mom because that’s what she taught me to do. Here’s to you mom and I wish you a very, very happy birthday ♥

Print Recipe

Pineapple Coconut Layer Cake
slightly adapted from Eating Well
Makes 16 servings

1 1/2 cups whole wheat pastry flour
1 cup white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup canola oil
3 tablespoons unsalted butter, melted
3/4 cup turbinado sugar
1/2 cup brown rice syrup
3/4 cup milk
2 tablespoons coconut rum
2 teaspoons coconut extract
3 egg whites
6 ounces pineapple juice
2 egg yolks
1/4 cup turbinado sugar
5 teaspoons cornstarch
12 ounces 1/3 less fat cream cheese, room temperature
1/3 cup powdered sugar, sifted
1 tablespoon coconut rum
1 teaspoon coconut extract
2 tablespoons toasted coconut*
1 1/2 cup pineapple, diced small

1. Preheat the oven to 350ºF. Line the bottom of two 9-inch cake pans with parchment paper and spray with cooking spray.

2. In a medium bowl sift together the flours, baking powder and salt. Set aside.In a large bowl combine the sugar, brown rice syrup, oil and butter. Beat on medium high for 3-4 minutes. In a small bowl whisk together the milk, coconut rum and coconut extract.

4. With the mixer on low, add the flour and milk mixture in four alternating additions, starting and ending with the flour. Scrape the sides of the bowl as needed.

5. Using a clean dry bowl and beaters, beat the egg whites on high until soft peaks form. Gently fold the egg whites into the batter. Divide the batter between the two pans and smooth out towards the edges.

6. Bake for 25-30 minutes or until a wooden pick inserted comes out clean. Cool in the pans on a wire rack for 10 minutes. Remove from the pans and cool completely for about an hour before assembling and frosting.

7. Make the pineapple curd: In a small saucepan heat the egg yolks, pineapple juice, 1/4 cup turbinado sugar and cornstarch over medium-low heat. Cook for 3-5 minutes, whisking constantly until the thick. Remove from heat and let cool.

8. Make the frosting: In a medium bowl beat together the cream cheese, powdered sugar, coconut rum and coconut extract until fluffy.

9: Assemble the cake: Place one layer of the cake top side down on a plate or cake stand. Spread the pineapple curd evenly over the top leaving a 1/2-inch border around the edge. Sprinkle 1/2 cup of the fresh pineapple over the top of the curd. Place the second cake layer top side up on the curd- pineapple layer. Coat the top and sides of the cake with frosting. Pile the remaining 1 cup of fresh pineapple on the top of the cake and sprinkle with toasted coconut.

* Toast the coconut in a dry skillet over medium heat for 3-5 minutes or until it begins to turn brown.

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6
Jan

Pineapple Ginger Meatballs

Are you ready for a confession? Okay, here it is… I am a BIG fan of meatballs. There, I said it. While I refuse to be ashamed.of this self-professed meatball love, deep down I can’t help feeling a little funny about it. I mean, these are balls of meat we’re talking about here. It’s not like when people say "I love chocolate”, or “I am crazy about pasta”. There’s nothing romantic, or exotic, or even remotely interesting about having a love of meatballs. I don’t care though. Call me a rebel if you must, but I like my meat in ball form. And I like my meatballs with lots of savory bits tucked inside and smothered with a chunky sauce.
Did you know that I only found out a few years ago that you could buy pre-made meatballs in the store? Really, it’s true. One of the first meals I remember my mom teaching me how to make was home made spaghetti and meatballs, so I guess for a long time I assumed that everyone made their own meatballs. I still don’t understand why everyone doesn’t. The problem with store bought meatballs is that they are just that…balls of meat. Where’s the flavor? Where’s the chopped onion and garlic? What about the fresh herbs? A meatball that’s only meat is just so…boring.
Not these guys though. Loaded with fresh ginger and jalapeno these meatballs are practically bursting with flavor. And I haven’t even mentioned the sauce yet. Okay…so it’s technically not a sauce in the true sense of the word, but a stellar meatball topping if I ever saw one. Fresh pineapple, dried apricots, red onion and a bit more ginger. Serve over couscous and top it off with almonds, scallions and a drizzle of toasted sesame oil- now that’s what I call a meatball! So put down that boring frozen ball of meat, gather your ingredients and make some meatballs. Cause this world needs more people who share the meatball love.

Print Recipe

Pineapple Ginger Meatballs
Inspired by Clean Eating Magazine – “The Comfort Foods” edition
Serves: 4

For the meatballs:
1 pound ground meat ( I used turkey because it’s low fat and has relatively little flavor which makes it perfect for recipes such as this where lots of bold flavor is added. Of course, it’s up to you though, I am sure beef or pork would be just as tasty)
1 tablespoon fresh ginger, peeled and finely minced
1 jalapeno pepper, seeds and ribs removed & chopped
1 egg, lightly beaten
1 slice of soft whole wheat bread, crumbled into small crumbs
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

For the “sauce”
2 cups fresh pineapple, diced
1/4 cup dried unsweetened apricots, quartered
1/2 cup red onion, diced
1 1/2 tablespoons balsamic vinegar
2 tablespoons sugar ( I prefer the natural type)
1 teaspoon fresh ginger, peeled and finely minced

For serving:
2 cups cooked couscous
Scallions, sliced
Sliced almonds, toasted
Fresh cilantro
Toasted Sesame oil

1. Preheat the oven to 400ºF. Spray a baking sheet with non-stick cooking spray. In a medium bowl combine the ground meat, ginger, jalapeno pepper, egg, bread, salt and pepper. Using a large spoon or your hands mix the meat thoroughly with the other ingredients. Measure out 2 tablespoons of the mixture and shape into a ball. Place on the prepared baking sheet. Repeat with the remaining meat mixture, you will have about 16 meatballs. Bake in the oven for 18 minutes or until they are no longer pink in the middle.

2. While the meatballs are cooking prepare the sauce. This is super easy. In a small bowl combine the ingredients pineapple through fresh ginger. Stir and set aside until the meatballs are done.

3. When the meatballs come out of the oven cook the couscous according to the package direction (this will only take 10 minutes).

4. While the couscous cooks, place the meatballs in a skillet over medium heat along with the pineapple mixture. Cook for about 8 minutes, stirring often. The idea is to heat the meatball and pineapple mixture just long enough to for the flavors to mix and the pineapple and apricots to begin to caramelize, but no so long that the meatballs dry out.

5. To serve place 1/2 cup couscous in a wide bowl or plate, top with 4 meatballs and a few spoonfulls of the pineapple mixture. Top with scallions, almonds, and cilantro. Drizzle with a tiny bit of toasted sesame oil. Devour!