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Piña Colada Lactose-Free Cake

  • Prep
    30 MIN
  • Total
    1 HR 30 MIN + chilling time
  • Servings
    1 three-layer 6" cake

Piña Colada Lactose-Free Cake

 

Ingredients

For the toasted coconut cake

  • 3/4 cup and 2 tbsp (185 g) coconut oil, solid
  • 1 2/3 cup granulated sugar
  • 3 large eggs, room temperature
  • 2 1/4 cup all-purpose flour
  • 2 1/4 tsp baking powder
  • 1 tsp salt
  • 3/4 cup toasted unsweetened shredded coconut
  • 1 1/3 cup Neilson Lactose-Free 2% milk
 

For the pineapple coconut curd

  • 4 large egg yolks
  • 1/3 cup granulated sugar
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 2/3 cup canned pineapple juice
  • 4 tbps coconut oil, solid
  • 1 tbsp fresh lemon juice (optional)

 

For the pineapple jam

  • 5 oz canned crushed pineapple

  • 6 tbsp granulated sugar

 

For the coconut whipped cream

  • 2 cans (14 oz x 2) coconut cream
  • 1/2 cup icing sugar
  • 1/2 tsp vanilla

Directions

For the toasted coconut cake

  1. Preheat oven to 350°F.
  2. Line three 6-inch baking pans with parchment paper and set aside.
  3. In a large bowl, whisk together flour, baking powder, salt, and shredded coconut. Set aside.
  4. In the bowl of a mixer, beat coconut oil and sugar on high until smooth.
  5. Add eggs, one at a time, ensuring mixture is smooth before adding next egg.
  6. Add half of the dry mixture and half of the milk in the mixing bowl, and mix on low until just incorporated. Add the remainder of the dry ingredients and milk and mix until just combined.
  7. Evenly divide the cake batter into the three baking pans and bake for 30 – 35 minutes, until a cake tester or toothpick comes out clean when poked into the centre of the cake.
  8. Let cake layers cool before frosting.
 

For the pineapple coconut curd

  1. In a large stainless-steel bowl, combine the egg yolks, cornstarch, sugar, and salt. Whisk until well combined. Once mixture is smooth, whisk in pineapple juice.
  2. Set the bowl over a saucepan of simmering water and cook, stirring constantly with a rubber spatula until the mixture thickens and can coat the back of spatula, about 10 minutes. Remove mixture from heat.
  3. Strain the curd through a fine-mesh sieve to remove any lumps.
  4. Fold in the coconut oil until it is fully melted and mixed in.
  5. Cover the curd with plastic wrap. Make sure the plastic wrap is touching the surface of the curd to prevent a skin from forming.
  6. Refrigerate until cold. The curd will thicken as it cools.

 

For the pineapple jam

  1. In a small sauce pan, combine crushed pineapple and sugar over medium heat.
  2. Continuously stir the pineapple to prevent mixture from sticking to the bottom of the pan.
  3. Cook for 10 – 15 minutes, until mixture is syrupy.
  4. Set aside to let cool.

 

For the coconut whipped cream

  1. Chill your coconut cream in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.
  2. The next day, remove the coconut cream from the fridge without tipping or shaking and remove the lid.
  3. Scrape out the top, thickened cream and leave the liquid behind.
  4. Place hardened cream in your mixing bowl. Beat for 30 seconds with a mixer until creamy.
  5. Add vanilla and powdered sugar and mix until creamy and smooth.
  6. Taste and adjust sweetness as needed.
  7. Keep in refrigerator until ready to use.

 

A recipe developed by our foodie influencer @constellationinspiration

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  • Total
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