Co­conut Rum Cake with Whipped Pineap­ple Frosting

Delight Gluten Free - - Indulge -

YIELD: 20 - 30 SERV­INGS PREP TIME: 10 MIN­UTES TO­TAL TIME: 2 HOURS 10 MIN­UTES GLUTEN-FREE, SOY-FREE

Who doesn’t love layer cake? Pineap­ple juice lightly sweet­ens the whipped frosting and adds a unique fla­vor into the mix!

For the cake 6 cups gluten-free all-pur­pose flour 4 cups gran­u­lated sugar 1 cup shred­ded co­conut, unsweet­ened 5 tea­spoons bak­ing pow­der 1 tea­spoon salt 12 large eggs 3 cups milk ¼ cup dark rum 1 ta­ble­spoon + 1 tea­spoon vanilla ex­tract

For the frosting 4 cups heavy whip­ping cream ¾ cup pineap­ple juice ⅔ cup con­fec­tioner’s sugar 2 tea­spoons vanilla ex­tract

For the toasted co­conut flakes ½ cup co­conut flakes, unsweet­ened MARCH - APRIL 2016 1. Pre­heat oven to 350 de­grees F. Grease two 9-inch spring­form pans with non­stick spray and set them aside.

2. In a large bowl, whisk to­gether all-pur­pose flour, sugar, shred­ded co­conut, bak­ing pow­der and salt.

3. In the bowl of a stand mixer, beat eggs, milk, dark rum and vanilla ex­tract. Grad­u­ally add the dry in­gre­di­ents and mix un­til com­bined thor­oughly.

4. Di­vide the bat­ter evenly among the pre­pared pans and bake for 1 hour 10 min­utes un­til a knife in­serted into the cen­ter comes out clean. Let cool com­pletely.

5. Us­ing a knife, level out the cake pieces so that they are com­pletely flat and even. Set aside.

6. For the frosting, com­bine all in­gre­di­ents in the bowl of a stand mixer. Beat on high speed un­til whipped con­sis­tency is achieved.

7. To as­sem­ble the cake, place one piece of cake on a serv­ing plate or cake stand and smooth a layer of frosting over the top. Place the other cake piece on top and smooth the re­main­ing frosting all over the cake.

8. To make the toasted co­conut flakes, pre­heat oven to 350 de­grees F. Line a bak­ing sheet with parch­ment pa­per and ar­range the co­conut flakes in a sin­gle layer. Bake for 3 to 5 min­utes un­til browned and toasty. Be care­ful not to burn them!

9. Gar­nish cake with toasted co­conut flakes and re­frig­er­ate un­til ready to serve.

NU­TRI­TION PER SERV­ING: CALO­RIES: 458, FAT: 21G, SAT­U­RATED FAT 13G, CHOLES­TEROL: 144MG, SODIUM: 129MG, CAR­BO­HY­DRATES: 62G, FIBER: 4G, SUG­ARS: 40G, PRO­TEIN: 6G

2 ripe Hass av­o­ca­does, peeled, seed re­moved and sliced ¼ cup diced red onion 2 ta­ble­spoons fresh cilantro leaves 2 ta­ble­spoons lime juice ½ tea­spoon salt ⅛ tea­spoon ground black pep­per ⅓ cup fresh peaches, finely chopped ⅓ cup fresh pineap­ple, finely chopped

1. In the bowl of a food pro­ces­sor, com­bine av­o­ca­does, onion, cilantro and lime juice and pulse un­til smooth, about 2 to 3 min­utes.

2. Add in the salt and pep­per and pulse for an ad­di­tional 1 to 2 min­utes. Trans­fer to a bowl and add in the peach and pineap­ple bits, mix­ing well un­til com­bined thor­oughly.

3. Serve im­me­di­ately or re­frig­er­ate un­til ready to use.

NU­TRI­TION PER SERV­ING: CALO­RIES: 64, FAT: 5G, SAT­U­RATED FAT 1G, CHOLES­TEROL: 0MG, SODIUM: 63MG, CAR­BO­HY­DRATES:5G, FIBER: 3G, SUG­ARS: 1G, PRO­TEIN: 1G MARCH - APRIL 2016

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