Pineapple Coconut Cake Topping



I love cooking. Baking, ehhh. With the exception of a few recipes, like no knead bread, scones, and fruit crumbles, I prefer to buy baked goods pre-made and then add something special. Angel food cake is my favorite pre-fab cake, because it's flavor is mild and pairs well with a wide range of sauces and toppings. When there aren't any angel food cakes available, a ring cake is the next best option. It's more dense and sugary, but still relatively simple in terms of flavor. For our Father's Day cake pictured last week on the blog, I went with a lemon ring cake and added a homemade element: coconut whipped cream with pineapple. The topping was easy to make and provided a more complex flavor to the cake. Both X and I thought it tasted much better with the topping, which was evocative of a pina colada. The recipe is below. It's delicious on its own and on top of cakes and cupcakes.


Pineapple Coconut Topping

2 15oz cans coconut milk (make sure guar gum is not on the ingredients list, because it will prevent thickening)
1 tsp maple syrup
1 20oz can crushed pineapple in 100% juice, no sugar added

Refrigerate the coconut milk over night. Strain the liquid into a cup (reserve for smoothies) and add the hardened coconut cream into a bowl. Add maple syrup to the cream and whip using an electric mixer or personal blender like the Magic Bullet. Strain the pineapple (again reserving the liquid for smoothies or drinks) and gently fold it into the whipped coconut cream. Refrigerate for a half hour before pouring over cake.

If you really want to go the extra mile, add a spiced rum reduction and toasted coconut. 




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