FAMICOOK

Cake from scratch

Name: Cake from scratch
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 People
Cuisine: English (United States)
Ingredients: "2 + ¼ cups all purpose flour"; "1 teaspoon baking soda"; "1/4 teaspoon baking soda"; "1/2 teaspoon salt"; "1 (600 g/ 20 oz) can crushed pineapple in juice (drained)"; "3/4 cup frozen pineapple juice concentrate"; "1/2 cup unsalted butter (softened)"; "1 cup granulated sugar"; "1 teaspoon lemon zest"; "3 large eggs"; "1 teaspoon vanilla extract"; "140 g unsalted butter (nearly at room temperature)"; "1/4 cup heavy cream"; "1 teaspoon vanilla extract"; "2 + ½ cups powdered sugar"; "1/2 cup sweetened shredded coconut"

Cake from scratch is a simple to make-cake than you can think. When you have all the ingredients on hand, let gather them and make the cake with your desired flavor and decoration. Let make a cake from scratch with pineapple-the ingredient can bring to your cake a special taste that is so worth to try.

Ration

1 people

Prepare time

30 minute

Cooking time

30 minute

Note

Serving: 16

Ingredient

For the cake

2 + ¼ cups

all purpose flour

1 teaspoon

baking soda

1/4 teaspoon

baking soda

1/2 teaspoon

salt

1 (600 g/ 20 oz) can

crushed pineapple in juice (drained)

3/4 cup

frozen pineapple juice concentrate

1/2 cup

unsalted butter (softened)

1 cup

granulated sugar

1 teaspoon

lemon zest

large eggs

1 teaspoon

vanilla extract

For the frosting

140 g

unsalted butter (nearly at room temperature)

1/4 cup

heavy cream

1 teaspoon

vanilla extract

2 + ½ cups

powdered sugar

1/2 cup

sweetened shredded coconut

How to do

Preheat the oven to 180oC (350oF). Prepare a 23x33 cm (9x13 icnh) baking dish sprayed with non-stick cooking spray. Thaw the pineapple juice concentrate to room temperature.

Add flour, baking powder, baking soda and salt in a mixing bowl and mix well. In another bowl, combine drained crushed pineapple with pineapple juice concentrate. Set both aside.

In a mixing bowl, beat (using a hand or stand mixer) together the butter, sugar and lemon zest until pale and fluffy. Add egg, one at a time, into the bowl and mix well. Add the vanilla and blend well with the mixture.

Add 1/3 of the flour mixture into the bowl follow with ½ of the pineapple mixture, mix well after each addition. Continue to add the same amount of flour mixture and pineapple mixture, you will end up with the flour mixture, mixing well after each addition until the mixture in incorporated.

Pour the batter into the prepared baking dish, spread evenly and bake for 30 – 35 minutes, until a toothpick inserted into the center of the cake comes out clean. Remove the pan from the oven and let the cake cool down. Meanwhile, make the frosting.

Place the butter in a mixing bowl and whip until fluffy. Add the heavy cream, vanilla and powdered sugar into the bowl and whip on high speed for about 5 minutes, or until light and fluffy. Place the frosting in the fridge until ready to use.

Once ready, spread the frosting over the cooled cake, top with coconut then slicing and serving.