Hawaiian Coconut Cake with Caramelized Pineapple
Votes: 1
Time: 1 hour.
Complexity: average
Servings: 4
Complexity: average
Servings: 4
Hawaiian Coconut Cake with Caramelized Pineapple - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3.5 cups mochiko (sweet rice flour)
- 1 can (450 g) coconut milk
- 2 tbsp. sugar
- 3 tsp baking powder
- 5 eggs
- 2 cups of milk
- 1 tsp vanilla extract
- 110 g (1/2 cup) melted butter
- Caramelized Pineapple (see recipe below)
Caramelized Pineapples:
- 1.5 cups diced fresh pineapple
- 1/2 cup butter
- 3/4 cup dark brown sugar
- 1 tsp vanilla extract
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Cooking the dish according to the recipe:
- Preheat oven to 180°C.
In a bowl, mix the rice flour, sugar, and baking powder thoroughly. Add the eggs, milk, coconut milk, and vanilla extract. Whisk until the batter is well combined. Add the melted butter and pour into a 9 x 13-inch baking dish.
Bake in a preheated oven for 45 minutes, until golden brown. Cut into 8 cm squares and serve with caramelized pineapple. Caramelized pineapples
In a saucepan, melt the butter with the brown sugar. Add the vanilla extract. Add the diced pineapple and continue cooking until the mixture thickens.
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