White chocolate pineapple cake

White chocolate pineapple cake - Great for Easter

White chocolate pineapple cake – Great for Easter

With Easter right around the corner, this is a light and refreshing tasting cake.  As you review the cook times and instructions it may look like there is a lot of work, but the parts spent preparing and baking are relatively short and the rest of it is waiting time.  An option you may want to consider is baking the cake and melting the chocolate the day before and then the next day putting everything together.  Notes: The alcohol for soaking is totally optional.  I like to use it for my cakes, because it makes them taste rich, but feel free to substitute juice if you prefer.  You’ll also need a springform pan for this recipe.

White chocolate pineapple cake
 
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Cook time

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Author:
Recipe type: Dessert
Serves: 6+

Ingredients
For the cake
  • 4 eggs separated into yolks and whites
  • 2 teaspoons of baking powder
  • 1 teaspoon Kirkland pure vanilla
  • 2 tablespoons canola oil
  • 1 cup of flour, sifted
  • ½ cup of sugar
For the cream
  • 1 cup of white chocolate chips
  • 2 cups of whipping cream
Others
  • 1 can of pineapple
  • 1 tablespoon of Malibu or other alcohol (optionally substitute with fruit juice if you prefer)
  • Optional: shredded unsweetened coconut

Instructions
To prepare the Cake
  1. Pre-heat oven to 390F
  2. Using an electric mixer, beat the egg whites. When they start to become thicker add the sugar and continue mixing until thick.
  3. While you are still mixing, add the vanilla, the egg yolks (one at the time) and oil and mix for about 5 minutes.
  4. Next we very gently mix in by hand with a spoon the flour and baking powder. Breakup the flour and baking powder into 3 parts, gently mixing in the first part, then the second and so on.
  5. Cover the bottom of the springform pan with parchment paper, attach the ring and pour in the cake batter.
  6. Bake in the oven at 390F for about 35-40 minutes or until a toothpick inserted into the cake comes out dry.
  7. Take the cake out of the oven and let it cool.
To prepare the cream
  1. Pour the whipping cream and chocolate chips into a big bowl. Put the bowl on the top of pot with water in it (double boiler method). On low heat melt the chocolate, mixing from time to time. When melted, let it cool and then put into the fridge for at least 6 hours. The cream has to be really cold before you can whip it.
  2. Drain all the juice from pineapple, reserving about 1-2 tablespoons. Mix the pineapple juice with the Malibu.
  3. When cream is cold enough, use an electric mixer to whip the cream until it is very thick, like a soft butter.
  4. Carefully cut the cake into 3 layers. Take the top layer and put it upside down (cut-side up) into the baking pan with sides. Drizzle the layer with some of the pineapple juice mixture, then put about ⅓ of the cream and half of the pineapple on top.
  5. Place the middle layer of the cake on top and repeat.
  6. Cover the cake with the last layer of the cake. Drizzle with pineapple juice mixture and then cover the baking pan with plastic wrap and put the cake into the fridge for about 15 minutes.
  7. When the cake has cooled, take off the ring from the baking pan and spread the rest of the whip cream on the sides and top of the cake.
  8. Optionally sprinkle with coconut and decorate as you want.

White chocolate and whip cream that has been whipped to soft butter like consistency

White chocolate and whip cream that has been whipped to soft butter like consistency

Preparing the first layer of the cake

Preparing the first layer of the cake

Whip cream and pineapples are placed on top of the layer

Whip cream and pineapples are placed on top of the layer

Cake is ready to have whip cream added to the sides and top

Cake is ready to have whip cream added to the sides and top