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Showing posts from April, 2015

Pineapple Cake with Coconut Frosting

This is one of Mark's favorite cakes, and there are not that many. Since Smith & Wollensky in New Orleans does not share their famous dessert's recipe, I've experimented with several recipes online. This one is based on a yogurt cake recipe which gives it a dense and moist texture. 



CAKE
1 1/2 cups all-purpose flour 2 teaspoons baking powder 3/4 teaspoon salt 1 cup sugar 1 tablespoon finely grated lemon zest 3/4 cup whole-milk Greek yogurt 1/2 cup vegetable oil 2 large eggs 6 slices of canned pineapple + 2 tablespoons juice (save the rest of the juice for later)
FROSTING
10 oz. cream cheese (PHILADELPHIA)
10 fl. oz. heavy whipping cream
3/4 cup confectioners sugar
1 teaspoon vanilla extract
1 cup unsweetened shredded coconut

Preheat oven to 350°F. Coat a standard 9-inch round pan with nonstick vegetable oil spray. Dust with flour; tap out excess. Whisk 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon salt in a medium bowl. In another bowl, mix 1 cup…