TROPICAL COCONUT CAKE Recipe

Prepare the Cake Batter

Preheat the oven to 350°F (175°C). In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, cream the butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in the vanilla and coconut milk, then gradually incorporate the dry ingredients. Fold in the shredded coconut.

Bake the Cake

Pour the batter into greased cake pans and bake for 25-30 minutes, or until a toothpick comes out clean. Allow to cool completely.

Roast the Pineapples

In a skillet, melt the butter over medium heat. Add the diced pineapple, brown sugar, and cinnamon. Cook until the pineapple is caramelized, about 8-10 minutes. Set aside to cool.

Make the Coconut Mousse

In a small bowl, sprinkle gelatin over water and let sit for 5 minutes to bloom. In a saucepan, heat the heavy cream until warm, then stir in the gelatin until dissolved. Remove from heat and mix in the sweetened condensed milk and vanilla. Chill until slightly thickened.

Prepare the Cream

In a saucepan, whisk together egg yolks, sugar, cornstarch, and milk. Cook over medium heat until thickened, stirring constantly. Remove from heat and let cool. Beat the butter and powdered sugar until light and fluffy, then mix in the cooled custard and vanilla.

Assemble the Cake

Layer the cakes with coconut mousse and roasted pineapples in between. Frost the top and sides with vanilla mousseline cream. Sprinkle toasted coconut on top for garnish.