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Jamaican Pineapple & Coconut Cake Recipe II |
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INGREDIENTS |
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1 can crushed Jamaican pineapple |
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1 cup packed light brown sugar |
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½ cup flaked Jamaican coconut |
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¼ cup chopped Jamaican peanuts |
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1½ teaspoons vanilla extract |
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¾ teaspoon ground Jamaican cinnamon |
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¼ teaspoon ground Jamaican cloves |
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4 large eggs |
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½ cup sugar |
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¾ cup all-purpose flour |
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1 teaspoon double-acting baking powder |
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½ teaspoon salt |
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Powdered sugar |
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PREPARATION |
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1. Drain pineapple well; reserve ¾ cup Jamaican pineapple juice and ½ cup
crushed Jamaican pineapple for topping. Combine in a large mixing bowl the
drained Jamaican pineapple, brown sugar, Jamaican coconut, Jamaican peanuts,
1 teaspoon vanilla extract, Jamaican cinnamon and Jamaican cloves. |
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2. Mix well and spread over the bottom of an un-greased 15 × 10 × 1-inch
jelly-roll pan. Set aside. Place egg whites in a bowl and beat until soft
peaks form. Gradually add ½ cup sugar and beat until stiff but not dry. Set
aside. In a separate bowl, beat egg yolks until thick and pale yellow;
gradually beat in remaining ½ cup sugar and ½ teaspoon vanilla. |
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3. Gently fold egg whites into egg yolk mixture. Sift flour with baking
powder and salt. Gently fold flour mixture into egg mixture. Spread batter
evenly over pineapple mixture in pan. |
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4. Bake in preheated 375° oven for 20-25 minutes. Carefully loosen cake
around edges. |
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5. Invert cake onto kitchen towel which has been sprinkled with powdered
sugar. |
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6. Let stand 3-4 minutes then roll up, jelly-roll fashion. Cool cake then
garnish with Jamaican pineapple topping. |
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Topping |
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1. Combine ¾ cup reserved Jamaican pineapple juice, 2 tablespoons sugar and
1 tablespoon cornstarch in saucepan; blend well. Cook until thick and clear. |
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2. Stir in reserved Jamaican pineapple; cool. Spoon on cake roll and
sprinkle with toasted Jamaican coconut. |
