Step 8 Gently spread the topping over the cooled cake.Fold the whipped cream into the pudding mixture in 3 additions until evenly combined. Step 7 In another large bowl, whisk the remaining 1 ½ cups of cream, the pudding mix, and the liquid drained from the can of pineapple until smooth.In a fine mesh strainer set over a bowl, drain the crushed pineapple and reserve the liquid. Add the confectioner’s sugar and whip until firm peaks form. Step 6 For the topping: Using a hand mixer fitted with the whisk attachment, whip 1 ½ cups of cream in a large bowl on medium-high speed until thickened.Slowly pour the cream of coconut mixture over the top of the warm cake. Step 5 For the soak: Whisk together the cream of coconut, rum, and lime juice.Using a wooden spoon or a fork, poke holes all over the cake. Bake for another 10 to 15 minutes until a wooden pick inserted in the center comes out clean. Remove the cake from the oven. Loosely place foil over the top of the cake to prevent excess browning. Step 4 Bake until golden brown, 35 to 40 minutes.Scrape the sides of the bowl with a rubber spatula and fold in any unincorporated bits. ![]() Add another 1/3 of the flour, then the remaining crushed pineapple, and the remaining flour mixture whisking well to combine between each addition. Add 1/2 of the crushed pineapple and whisk to combine completely. Add 1/3 of the flour mixture to the egg mixture and whisk to combine.
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