I first became familiar with Wendy Thompson when she was the pastry chef at the old Dante in Valley View. One bite of her peanut butter chocolate crunch bar and we were hooked. She can now be found at her shop in Tremont, A Cookie and A Cupcake. I’ve served these cupcakes at various events or given as hostess gifts and they’re always a hit.
Coconut cake with caramelized pineapple and lime scented whip cream
CakeButter 8 oz Sugar 2 C
** cream together until light and fluffy
Eggs 5 ea
** add one at a time to the butter and sugarAll purpose flour 3 C Baking Powder 1 T Salt 1/4 tsp
** sift together and add to wet ingredients alternating it with the coconut milk and vanillaCoconut milk 8 oz Vanilla extract 1 tsp
** alternate with the dry ingredients
Coconut 2 C
**Fold into finished cake batter
Bake at 350, rotating every 7 minutes until done, check with knife by sticking it into the center and if the knife comes out clean it is done.
Pineapple compote1 fresh pineapple, diced 1/3 C light brown sugar 1/2 vanilla bean, scraped 2 oz butter
** melt brown sugar and butter together and add vanilla bean and pineapple. stir until pineapple is well coated with brown sugar mixture.
Lime scented whip cream1 cup heavy cream 2 tablespoons powdered sugar 2 tsp vanilla extract 1 lime, use only the zest
** whip the heavy cream, vanilla and powder sugar together until stiff and add lime zest and fold in by hand. Take a slice of cake, top it with warm pineapple compote and top with whip cream.
The recipe was sponsored by Heinen’s. Laurie Toth, the wine consultant at the Avon store, suggests serving it with the Frost Bitten Ice Riesling ($12.99). She explains that Frost Bitten has flavors of pineapple and a touch of citrus that would pairs well with this dessert. The dessert wine is similar to an Ice Wine, but cannot be called an Ice Wine because the process is not the same by law.