Wednesday, August 10, 2011
A Monkey Walks Into a Bar...
It's not a joke... it's a really yummy cake.
I made this cake because I needed to try out the filling for a German Chocolate Cake for a friend. I messed it up a little, so it's a good thing I tried it out! But this turned out to be really good. Rather rich, but really good.
You'll want to start with my The BEST Banana Cake Recipe.
You'll also need two fillings: Caramel, Coconut & Pecan Filling; and Pineapple, Cream Cheese Filling
Filling #1- Caramel, Coconut & Pecan Filling
adapted from “German Chocolate Cake” in Cook’s Illustrated Magazine, Jan & Feb 2005
2 large egg yolks
½ can sweetened, condensed milk (6 oz.)*
½ cup sugar
2 Tbsp. brown sugar
3 Tbsp. butter
pinch of salt
2 tsp. vanilla extract
3 ½ oz. (half of a small bag) sweetened, shredded coconut
½ cup finely chopped pecans (toasted)
Whisk yolks in small saucepan, gradually whisk in milk. Add sugars, butter and salt and cook over medium heat until boiling. Transfer to a bowl, whisk in vanilla, then stir in coconut. Cool until just warm, cover with plastic wrap and refrigerate. Add chopped pecans just before spreading on cake.
* I realized when I typed this that I was supposed to use evaporated milk instead of sweetened, condensed. Oops. Maybe that’s why it got so thick? But I liked it, so I may keep it this way.
Filling #2- Pineapple Cream Cheese Filling
1 sm. can crushed pineapple
1 8-oz. cream cheese at room temperature
¾ cup powdered sugar
Drain pineapple. Cream together cream cheese and sugar in a mixing bowl. Add pineapple, mix until well blended.
Assemble the cake:
*Optional: Brush each cake very lightly with light rum before slicing.
Level each cake and slice the cake into 3 or 4 layers. (If you’ve baked it in two pans, slice each cake in half horizontally to make each 2 layers.)
Place bottom layer on serving plate. Top with ½ coconut filling.
Top with next cake layer. Top 2nd layer with ½ pineapple filling.
Top with next cake layer. Top 3rd layer with ½ pineapple filling.
On top of top layer, place remaining ½ coconut filling.
To decorate, I used buttercream icing and Tip 1M to make swirls, and placed dried pineapple, dried banana and pecan halves on each swirl. You could also use a can of whipped cream to do the same thing, if you wish.
**You’ll need to store this cake in the refrigerator. Bring it out 15-20 minutes before serving.
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