Coconut Pineapple Carrot Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups Unbleached All Purpose Flour
2 tsp. Baking Powder
2 tsp. Baking soda
2 1/2 tsp. ground Cinnamon
1/2 teaspoon Nutmeg
Pinch of allspice (1/4 tsp.)
2 cups bakers Sugar
4 whole Eggs
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
1 teaspoon high-quality Brandy
2 cups grated Carrots
1 1/2 cups flaked Coconut
1 cup (8 oz.) canned Pineapple, crushed
1 recipe for Cream Cheese Frosting
1/2 cup chopped Pecans
Zest of 1 tangerine
1/2 tsp. salt
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Directions: |
Directions:Bring all cold ingredients room temperature.
Preheat your convection oven to 350°F. Butter and line three (3) 9 inch round cake pans with wax/parchment paper or just do as I do & heavily butter the insides of the pan and coat that with sugar or flour. Refrigerate.
VERY IMPORTANT: Mix flour, sugar, baking powder, salt, baking soda, cinnamon, allspice and nutmeg (all dry ingredients) until well blended & sift through a fine sieve; stir with a whisk, set aside.
Heavily strain the pineapple, reserving the liquid till the very end. You'll see why. Once this is done, incorporate the tangerine zest with the crushed pineapple.
(With canned pineapple; I choose to use this Avenue because the cans are less acidic, consistent; the only way to replicate this is to have a fresh pineapple on hand & that is over ripened, which takes about two weeks)
Side note: Best way to enjoy a fresh pineapple is at this state of ripening.
Combine eggs and all liquid ingredients.
In a separate bowl combine all of the carrots, coconut, and pineapple {pecans also if you're using them} mix well.
In your kitchenAid, place all the wet ingredients in the bowl and mix thoroughly, yet gently. Slowly add your dry mixture until fully incorporated. Turn the machine off, lift the head and add 1/3 of the fruit/carrot mixture. Mix. Repeat 2x.
Now, depending on the quality of the flour you're using will differentiate whether you require this next step: I use organic AP flour and I tend to see that if I add 2 tablespoons of The reserved pineapple juice it adds just the perfect amount of moisture to the cake.
Pour evenly into cake pans.
Bake for 45-55 minutes or until toothpick inserted in center & comes out clean. Cool in pans 10 to 15 minutes. Remove from pans; cool COMPLETELY on wire racks. |
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Preparation
Time: |
Preparation
Time: PREP TIME: 30 minutes COOK TIME: 45-55 minutes TOTAL TIME: 4 hours (+time to cool) |
Personal
Notes: |
Personal
Notes: Here is my My coconut pineapple carrot cake. Every great thing has a good story. I have received 5 awards and appeared on 8 culinary shows in my career. Primarily, all because of these two items...The Big Wang & this carrot cake. I developed this with my mom, and yes she did teach me a few things. And because of that, these are some of the things I have mastered.
For that- I owe you deeply.
For this recipe I recommend that you, or anyone for that matter, use the frosting recipe of your choice that you call your own or your favorite seeing that in this recipe, the cake aspect itself is the highlight of this desert, not necessarily the frosting. The only thing that I recommend is that the frosting be crisp white in color. This allows you to put your own little twist on something that is remarkable and you can now consider one of your own. In the picture shown, I used three cakes cut in half, equaling six layers. I encrusted the cake with toasted coconut, and the pecan crumbs I dusted over-the-top. I made this cake enormous in size because within my dessert menu I wanted an item where, if you and your family were coming to my restaurant & make place an order for this, it is to be enjoyed together as one should with their family. Family style.
It's love. It's food. It's passion. Enjoy. -Chef Ronnie
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