Sunday, March 12, 2017

Palm Harvest Cake

The inspiration for this recipe came about when listening to Cake by the Ocean by DNCE. My take on this song is that we should not take things too seriously. Also, being spontaneous and unpredictable may turn out to be the best time ever.

Now, if I was to choose a cake to eat while watching the ocean waves rolling in from the sand, it would have to be something with tropical flavors. My pick for this cake was coconut, banana and pineapple. The recipe does make use of a few forms of coconut  (cream and oil). Also, the sweet coconut layers are slathered with fruity as well as creamy fillings. The banana pastry cream and pineapple filling have different textures but create a nice balance. I topped it with the standard cream cheese frosting, which is a basic recipe you can find on the net.

However, please note that this cake does take some time and the layers are baked in 10 inch springform pans. If you do not have 3 pans, plan on dividing the recipe for each. The springform pans were chosen due to the nature of the batter and the need for toasty edges. Since cake pans were not used, so I am unable to advise if they yield the same results.

So if you find yourself by the ocean, be sure to have fun and be spontaneous, but don't forget the cake!

Palm Harvest Cake
by flourtrader

3 tsp vanilla extract
1 cup plus 2 tbs whole milk yogurt
1 1/2 cups of cream of coconut
3/4 cup or 1 1/2 sticks of butter
3/4 cup of coconut oil
3 egg yolks
5 eggs
4 1/2 cups flour
1 1/2 tsp baking soda
3 cups sugar
1 tsp salt

Ingredients/Banana Filling
1/2 cup milk
1 egg
1 egg yolk
1/2 vanilla bean
1 tbs butter
1 1/2 tsp cornstarch
1/4 cup sugar

1 banana
2 tbs brown sugar
1/4 cup whipped cream

Ingredients/Pineapple Filling
10 oz crushed pineapple
1/3 cup sugar
1 tbs cornstarch

For the cake, start by greasing the interior of 3 springform pans generously with coconut oil. Use 2 tablespoons for each pan. Preheat the oven to 325 degrees.

Place the sugar, remaining coconut oil and butter in the bowl of a stand mixer and beat on medium speed for about 3 minutes. Stop occasionally to scrape down the side of the bowl. Then add each egg and each yolk, one at a time and beat for 30 seconds to blend. Once all is blended, beat at medium speed for another 3 minutes. Pour in the yogurt, cream of coconut and vanilla. Beat again for about 2 minutes. Set aside.

Take out a small bowl and sift together the flour, baking soda and salt. Using a spatula or wooden spoon, fold 1/3 of the sifted ingredients into the egg batter. Then fold in half of the remaining dry ingredients and fold in the last of it.

Measure the batter and divide it evenly into 3 batches. Pour each batch into a springform pan and smooth out evenly. Place in oven and bake for about 30-35 minutes or until tester comes out clean.

Once baked, remove and let set in pan for about 10 minutes. Run a knife around the interior edge and remove springform ring. Let sit another 20 minutes and use a thin knife or spatula to unstick from springform bottom plate and transfer to rack to finish cooling.

The next step is to make the banana pastry cream. Start by cutting up the banana. Then place the pieces in a small pan and add the brown sugar. Stir together and let set for about 10 minutes. The sugar on the banana slices will dissolve and turn glossy. Then place the pan over medium heat and let the bananas cook while stirring constantly. The cook time should take about 15 minutes. As it cooks, the gloss will disappear and the mixture will start to lump together and become pasty. Once it reaches that point, remove pan from heat and transfer filling to a small, heatproof bowl. Cover and place in refrigerator.

For the cream, fill a saucepan with milk and the scrapings from 1/2 of the vanilla bean and the outside half of the split bean. Take out another bowl and whisk together the egg and yolk with the cornstarch and sugar, set aside.

Place the filled saucepan over medium heat and let the milk heat up until you see small bubbles form on the edge of the surface. This is the point right before boil. Remove pan from heat and then stream in a little of the hot milk into the egg mixture and whisk together. Do this in small increments until a total of 2 tablespoons have been incorporated into the eggs.

Pour the egg mixture into the milk and whisk together. Place the pan over the heat again, this time on medium high heat, and stir constantly using a heat proof spatula. Once the mixture starts to boil, it is time to remove from the heat. Filling should be the consistency of pudding at this point. Cut the tablespoon of butter into 4 pieces and mix into filling. Take a sieve and place it over a bowl and pour the mixture into the sieve. Stir with a spoon, pressing the sides to make the mixture go through. Once the mixture has been pressed through, scrape off the bottom of the sieve into the bowl. Discard the vanilla bean.

Take the banana mixture out of the fridge and put in the bowl of a stand mixer and beat until smooth. Then beat in the pastry cream. Empty contents onto a plate and smooth out. Place plastic wrap over the cream and put in refrigerator to cool.

For the pineapple filling, place all ingredients in a saucepan and let cook over medium heat, stirring constantly. Let cook until it becomes the consistency of applesauce. Transfer to a heat proof bowl and place in fridge to cool.

Once both fillings have cooled, place one layer of the cake on a round cake board. Mix 1 tbs of cream of coconut with 1/4 cup of water and brush over top of layer. Let sit for 5 minutes. As this sits, you will finish the banana cream filling. Beat the whipped cream until soft peaks form. Then take out the cooled banana mixture and fold it into the whipped cream. Smooth this on top of the layer on the cake board. Place another layer of cake on top and brush on the cream of coconut/water mixture. Smooth the chilled pineapple filling over the layer. Then top with the third cake layer and frost as desired with cream cheese frosting.

Tips and Notes:
1. Feel free to add some lime zest or rum to the frosting.
2. The cake is more dense than most.
3. I found that Coco Lopez brand cream of coconut is the best to use, it is easier to blend than others and less watery.
4. Be careful not to overcook the cake, because it will lose moisture.
5. The best part of this cake was the banana pastry cream, I will use this component again.
6. Do not use pineapple in heavy syrup for the filling.
                                    **LAST YEAR:Bajan Sweet Bread**