Blogging Marathon# 27: Week 1/ Day 8
Theme: Occasions/ Birthday
Dish: Pineapple Cool Cake
For the last day under “occasions” theme, I made this simple Pineapple cool cake. Cool cakes are basically moist cakes that are chilled and are very common in India. I made this cake for my daughter’s 7th month birthday. Time seems to fly by and before I know it will be time to plan her 1 year birthday. But thankfully my blogging buddies have posted everything one needs to have a party. So don’t forget to check them out here for tons of party ideas and delicious recipes.
Note: Original recipe uses a 8″ square or 9″ round cake pans. I used 5″ square and a 6″ round cake pans. I used half a cup of wholewheat pastry flour to sneak in some fiber.
Eggless Pineapple Cool Cake
For the Cake:
- 1 cup Crushed Canned Pineapple, divided
- 1½ cups All purpose flour
- 1 tsp Baking powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- ½ cup Vegetable or Canola Oil
- ½ cup Sugar
- ½ cup Condensed Milk
- ¾ cup Milk*
- 1 tsp Vanilla extract
For the Frosting:
- 1 cup Heavy Cream, chilled
- ½ cup Confectioners Sugar
- 1 tsp Vanilla Extract
- 2 tbsp Cream stabilizer, optional*
Make the Cake:
- Drain the crushed pineapple and reserve the liquid. Set aside until ready to use.
- Preheat oven to 350°F. Grease a 8" round cake pan. Line the pan with parchment paper and lightly grease it.
- In a medium size bowl, sift flour, baking powder, baking soda and salt.
- In another mixing bowl, beat oil and sugar until the sugar is dissolved. Add condensed milk, milk, vanilla extract and ½ cup of drained pineapple. Mix everything until well combined.
- Pour into the prepared pan and bake for 25~30 minutes or until a cake tester inserted into the middle of the cake comes out clean.
- Let the cake cool in the pan for 5 minutes. Remove from the pan and let cool completely on a wire rack.
Make the Frosting:
- Combine heavy cream, confectioners sugar and vanilla in a medium size bowl and beat until soft peaks form.
Assemble the Cake:
- Once the cake is completely cooled, use a sharp serrated knife and slice the cake in half horizontally. If desired, remove the darker crust on the top, sides and bottom of the cake. This helps the cake to absorb the pineapple juice that is brushed on later.
- Place the bottom half of the cake on a serving plate. Brush the cake liberally with reserved pineapple juice.
- Add a dollop of the whipped icing and using a offset spatula or a spreading knife, spread it evenly over the cake. Then sprinkle half of the pineapple chunks evenly over the cake.
- Carefully place the other half of the cake on top. Brush this layer with pineapple juice.
- Frost the entire cake with the rest of the icing. Use your creativity to decorate the cake, I used some of the pineapple chunks and cherries to decorate. Refrigerate for at least an hour before cutting and serving.
- Low fat or fat free condensed milk will work too.
- Any dairy or non-dairy milk will work in the recipe. If using non-dairy recipe, then use unsweetened kind.
- If you don't have a stabilizer, do not worry - it is optional.
- The cream stabilizer helps to hold the whipped cream together and doesn't let it loosen as it sits. There are commercially available stabilizer like the Dr. Oetker's Whip It or use vanilla pudding mix.