Pineapple Coconut Crumble Cake with Surprise Filling - Super Moist - So Tasty! - Quiet Baking скачать в хорошем качестве

Pineapple Coconut Crumble Cake with Surprise Filling - Super Moist - So Tasty! - Quiet Baking

Pineapple Coconut Crumble Cake - Super Moist with Surprise Filling This cake has a secret salted pineapple-coconut crumble ribbon baked right through the center and is so moist and delectable, you'll just love it! Sweet but not too sweet, so good! Cake batter: 2 1/2 cups AP flour, 1 1/2 cups sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt. Whisk all of these ingredients together and set aside. In another bowl add 1 cup of crushed pineapple with juice, 3/4 cup coconut milk, 1/2 cup sour cream, 1/2 cup melted butter, 2 eggs,1 tsp vanilla extract, and 1/2 tsp coconut extract (if you don't have coconut extract just use almond extract). Mix well. Surprise center layer crumble: 3/4 cup sweetened shredded coconut, 1/4 cup brown sugar, 2 Tbsp well-drained crushed pineapple, 1 Tbsp melted butter, and a pinch of flaky sea salt (or any kind). Mix until crumbly. Preheat oven to 350 degrees. Grease or spray a 9-inch round pan (or 9x13 dish) with cooking spray. Pour half of the batter in pan and spread evenly. Add the crumbly middle layer evenly and then pour remaining batter, spread evenly. Bake for 45 until golden and center is set, check around 35 minute mark. While it's baking let's make the glaze. Brown butter coconut-lime glaze: In a small saucepan add 2 Tbsp butter and heat slowly until it's golden, remove from heat. Now add 1 cup of powdered sugar, 3 Tbsp coconut milk, zest of 1/2 of a lime, 1 tsp fresh lime juice, and a pinch of salt, whisk until smooth. Allow cake to cool slightly before removing like I did and pour glaze over OR poke holes in the cake with a chopstick or wooden spoon handle and pour glaze over cake while still in pan if you have room. Enjoy and thank you again for watching!