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Jamaican Pineapple and Coconut Cake Recipe II

Jamaican Pineapple & Coconut Cake Recipe II
1 can crushed Jamaican pineapple 
1 cup packed light brown sugar 
cup flaked Jamaican coconut 
cup chopped Jamaican peanuts 
1 teaspoons vanilla extract 
teaspoon ground Jamaican cinnamon 
teaspoon ground Jamaican cloves 
4 large eggs 
cup sugar 
cup all-purpose flour 
1 teaspoon double-acting baking powder 
teaspoon salt 
Powdered sugar 
1. Drain pineapple well; reserve cup Jamaican pineapple juice and 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.
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 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 cup sugar and teaspoon vanilla.
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.
4. Bake in preheated 375 oven for 20-25 minutes. Carefully loosen cake around edges.
5. Invert cake onto kitchen towel which has been sprinkled with powdered sugar.
6. Let stand 3-4 minutes then roll up, jelly-roll fashion. Cool cake then garnish with Jamaican pineapple topping. 
1. Combine cup reserved Jamaican pineapple juice, 2 tablespoons sugar and 1 tablespoon cornstarch in saucepan; blend well. Cook until thick and clear.
2. Stir in reserved Jamaican pineapple; cool. Spoon on cake roll and sprinkle with toasted Jamaican coconut.

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