Sunday, November 6, 2011


This is the recipe i made for Roland Mesnier Competition. It's a delicious cake with pineapple and Coconut. Enjoy!

3 Cups Flour
1 Tablespoon of baking powder
3 Large eggs ( separated into whites and yolks)
2 Cups of sugar
1 can( 6oz) crushed pineapple with juice
1/2 teaspoon vanilla
1 cup flaked, sweetened coconut; toasted for topping

1 can (14oz) sweetened condensed milk ( Arequipe Caramel Sauce)
8 seedless Prunes
4 Tablespoons rum

SAUCE:  Pouring over Baked Cake

1 can (14 oz)  Sweetened condensed milk
1 can ( 14oz) coconut milk
1/3 Cup pineapple juice.

Whipped Cream Frosting:

1 Package (8z) cream cheese, softened
1 cup powdered sugar
1/8 Teaspoon salt
1 Teaspoon of vanilla
1 1/2 Cups of heavy ( whipping) cream.


1) Preheat oven 450 Degrees F. To make the caramel sauce, take the can of condensed milk and pour the contents into an oven safe corning ware dish. Cover and place the dish in a deep pan. Pour hot water into the pan (water bath) to the middle of the dish making sure no water gets into the corning ware dish. Bake for 45-50 minutes. While the milk is in the oven, crush/puree the prunes in a food processor. Add the 4 tablespoons of rum to the prunes and set aside to rest. When the timer goes off, take the caramel sauce out of the oven and the water bath and let it rest 30-45 minutes. Lover the oven temperature to 350 degrees F. Grease and flour a 9 by 3/12 inch pan. Sift together flour and baking powder.

2) Beat the egg white to soft peaks; continue beating slowly adding sugar until stiff peaks form. Fold the egg yolks into the stiff whites until evenly mixed; fold the flour mixture alternately with the crushed pineapple and its juice. Pour batter into prepared pan.

3) Bake cake in the 350 degree oven until top has turned golden brown, and knife or toothpick inserted into the center comes out clean, about 40-50 minutes.

4) When the cake is done, remove from the oven, and let it rest ( cool) completely about an hour or so. Take serrated knife and cut the cake in half, put aside. Pour the caramel into the prune mixture and mix for about 1 minute until smooth; set aside to rest.. With a hand whip take the second condensed milk and coconut milk and whip both of these contents together, set aside. Take the bottom of the cake, use a fork to poke holes into it; pour half the condensed milk and coconut milk mixture onto the bottom half of the cake. Take the entire prune mixture and with a knife or cake spoon spread the mixture onto the bottom of the cake. Replace the top half of the cake. With a fork poke the top half of the cake and pour more of the coconut milk mixture ( do not drench) onto the cake. You may or may not use the entire coconut mixture depends on the dryness of the cake. Cover the cake with plastic and place in refrigerator for about 3-4 hours (best if overnight).

5) In a large bowl, cream the cream cheese, sugar, salt and vanilla until smooth. In a small bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Take the cake out of the refrigerator and decorate it with the whipped cream, cream cheese mixture. Place the cake back into the refrigerator.

6) Toast 1 cup of coconut 8-10 minutes at 350 degrees F until is golden brown. Let the coconut cool completely and place on top of cake.

7) Cake keeps refrigerated up to 3 days.

SERVES: 12-14 people

Variation: Instead of using Toasted Coconut for the topping use 1 cup of Pineapple chunks for decoration..
or a combination of both....