A Trio of Curds: Pineapple & Coconut, Raspberry and Passionfruit

I've always thought that I wasn't a fan of curd.  I think it stems from when I was growing up and my Dad used to be keen on it...and generally anything that my Dad is keen on I'm not.  He's a fan of piccalilli, brown sauce, fruit cake, pork pies, turkish delight and many many other things that I won't go near! So naturally when he always used to eat lemon curd I decided it probably wasn't something I was going to like! 

That all changed when three years ago I whipped up my first ever batch of curd, but not just any curd - this was key lime curd, and oh man it was one of the yummiest things ever and I suddenly realised I loved curd, and from them on I've been dreaming up as many yummy curds as possible!

One of my fave flavours I have made is pineapple curd! I have made it to fill a layer cake, and also to fill cupcakes.  This time when I made it I added a coconut twist with coconut oil and desiccated coconut, because pineapple and coconut is a match made in heaven and this might be my fave curd to date! 

I have been wanting to make raspberry curd forever, purely because how amazingly vibrant is that colour?! It did not disappoint! It was everything I expected and more! I have dreams of one day pairing this with a coconut scone, how delish would that be! 

To finish off the trio, I whipped up a quick passion fruit curd and then packaged them up in these cute little jars, made these chalkboard top labels and sent them off in a birthday package to a good friend of mine who had only recently discovered curd at my house and loved it so I thought she would enjoy this package of treats! 

If you were able to make one giant batch of curd and then stir in different flavours that would be an easier way of doing things but from most of the recipes I came across it seemed like the fruit had to be infused with the eggs on the heat to get the curd to work, and every recipe I came across for each flavour was slightly different so in the end I just made 3 different recipes.  Curd is really quick to make though, and I had managed to make all 3 batches, and cooled them and packaged them up all before the baby woke up from her nap! so if you've never made any before give it a try! quick and easy, and most of all delicious - you won't be disappointed! 

Pineapple & Coconut Curd:

Makes enough to fill 4x50ml jars

From Cupcake Crazy Gem

1 cup fresh pineapple puree (1/2 sieved and 1/2 lumpy)

1/3 cup caster sugar

3 egg yolks

2 tbsp cornstarch

small pinch of salt

2 tbsp coconut oil

1/2 cup desiccated coconut

Blend the pineapple in a food processor.  Add half a cup of the puree into the saucepan.  Sieve the rest so that no lumps are included and it is just the pineapple juice, measure out a half cup of the juice and add it to the saucepan.  If you don't want any lumps you can sieve all the puree but I think the real pineapple chunks add something special to the curd.

Add the egg yolks, cornstarch and salt.  Turn heat onto medium and whisk constantly until the mixture thickens, this happens just as it is about to come to the boil, usually around 5 minutes.  Remove from the heat and whisk in the coconut oil until melted.  Stir in the desiccated coconut.  Allow to cool in the pot as it will thicken further.  Put into sterilised jars and store in the fridge, use within a week.

Raspberry Curd:

Makes enough to fill 4x50ml jars

From Hungry Hinny

150g fresh raspberries, you can also use frozen

2 small eggs, beaten

zest of 1 lemon

75ml lemon juice

50g unsalted butter

100g caster sugar

Blend the raspberries in a food processor.  Add the raspberries to the beaten eggs and push the mixture through a sieve into a large mixing bowl.  

Add the zest, juice, butter and sugar to a saucepan and gently heat, stirring until all the sugar has dissolved and butter has melted.  Bring to the boil and then remove from the heat.  Slowly add to the raspberry and egg mixture, whisking as you pour it in.  Return the mixture back to the saucepan, and bring back to the boil over medium heat, stirring constantly.  

Keep it simmering until the mixture thickens enough to coat the back of a spoon, then remove from the heat and leave it to cool in pot as it will thicken further.  Put into sterilised jars.  As above, store in the fridge and use within a week.

Passionfruit Curd:

Makes enough to fill 4x50ml jars

From Drizzle and Drip

3 large eggs

60g unsalted butter 

1/2 cup caster sugar

1/2 cup passion fruit pulp, about 4 passion fruits

Heat the butter, sugar and passion fruit pulp in a saucepan over medium heat until the sugar has dissolved and it reaches boiling point.  Remove from the heat and allow it to cool slightly (about 3 mins).  

Beat the eggs until fluffy in a bowl and very quickly, whisking all the time, add them to the saucepan mixture - you do not want the eggs to curdle.  Place saucepan back on heat, and whisk constantly until the mixture becomes thick.  Allow it to cool in the pot as it will thicken further and pour into sterilised jars and keep in the fridge.  Use within a week.  

Unsure of what to do with your curds? As mentioned before they go great sandwiched between layer cakes, or as a filling for cupcakes.  They are also delicious spread on scones, crumpets, bagels or toast and you can also use them along with cream as a filling for pavlova.  Whipping them into some plain vanilla frosting will also give a delicious fruity and creamy frosting! 

Eat and enjoy! 

Triple Layer Coconut & Pineapple Birthday Cake

So I've been trying to blog this for 3 weeks now! It's been a crazy busy time.  My mom and sister came to visit and we packed out every day that they were here with tons of cupcaking and milkshaking fun, along with trips to the mountains, the forest, the ocean, across the border and everywhere in between! It was amazing! and we took over 1500 photos! haha.  It's going to take me a while to sift through them all! 

For now...back to talking about cake!

A few weeks ago, my friend threw a surprise birthday shindig for her husband.  We all offered to bring stuff along, I volunteered to bring dessert but upon finding out she didn't have a birthday cake for him I offered to make that instead! I was told the birthday boy liked pineapple...and so this triple layer coconut and pineapple birthday cake was born, because nothing goes better with pineapple than a lot of coconut! (who am I kidding...I think coconut goes best with everything, not just pineapple!)

My baking adventures started where all good things should...whipping up a batch of curd! Everytime I make it I remember it's awesomeness and wonder why I don't make different flavoured curds on a daily basis! They are the best!

I was lazy this time around and made it with pineapple juice, as opposed to fresh pineapple.  It was quite good but definitely not as good as when I made it with the good stuff.

Instead of having curd in between both layers of the coconut cake, I mixed it up and made some vanilla frosting that I then blended some of the pineapple curd into.  The result was a delicious fruity and creamy frosting that balanced out the texture of the curd layer nicely. 

The cake was finished off with generous amounts of coconut cream cheese frosting...

and a sprinkling of toasted coconut to top it off, along with some fresh cut pineapple slices. The day I made the cake my husband was taking his final exam...on a Saturday! Can you believe it! Anyway, he is usually in charge of cutting up the pineapple, so I actually watched a you tube video on how to do it, I realise that sounds kind of pathetic! and I actually found out it's easier than you think!

This cake was a bit of an all-dayer to make due to all the different components but it was definitely worth it! The cake was perfectly soft with the right amount of coconut flavour that was really complimented by the different pineapple filling, and the coconut cream cheese frosting that was so silky and delish really finished it off perfectly! 

Coconut & Pineapple Curd Layer Cake with Coconut Cream Cheese Frosting:

Serves 12-14

From Cupcake Crazy Gem

Coconut Cake:

3 cups plain flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

1 cup caster sugar

1 cup unsalted butter, softened

1 cup cream of coconut

1/4 cup desiccated coconut

4 large eggs

1 cup coconut & pineapple yoghurt

Pineapple Curd:

From Eating Well

1/4 cup caster sugar

3/4 cup pineapple juice

2 large egg yolks

5 tsp cornstarch

Pineapple Curd Frosting:

1/4 cup pineapple curd

1/4 cup unsalted butter

1 1/2 cups icing sugar

1 tbsp half and half/double cream

Coconut Cream Cheese Frosting:

1/2 cup unsalted butter, softened

1/4 cup cream of coconut

90g cream cheese, softened

5 cups icing sugar

2 tbsp double cream/half and half

3 tbsp desiccated coconut

For the curd: Whisk the egg yolks, pineapple juice, sugar and cornstarch in a small saucepan.  Cook over medium-low heat, whisking constantly, until thick and beginning to bubble for around 3-5 minutes.  Let cool completely.  

For the cake: Preheat oven to 180 degrees C.  Grease 3 round 8 inch cake pans; set aside.

Combine the flour, baking powder and bicarbonate of soda in a medium bowl and set aside.  

Beat butter and sugar in a freestanding electric mixer on medium speed until well mixed.  Add the cream of coconut and desiccated coconut; continue beating, scraping bowl often, until smooth.  Add 1 egg at a time, beating well after each addition.  Reduce speed to low; add flour mixture alternately with coconut yoghurt.  Beat until well mixed.

Divide batter evenly between 3 prepared pans.  Bake for 35-40 minutes or until a toothpick inserted in the centre comes out clean and cake is a deep golden brown.  Cool in pans for 10 minutes.  Remove from pans and cool on wire racks.

For the pineapple curd frosting: Beat butter and sugar together in the bowl of a freestanding electric mixer.  Mix in the pineapple curd, and then stir in the half and half until you are happy with the consistency.   

For the coconut cream cheese frosting: beat butter, cream of coconut and cream cheese in the bowl of a freestanding electric mixer.  Beat at medium speed until creamy.  Reduce speed to low; add icing sugar, one cup at a time.  Add enough cream until it is at spreadable consistency, and mix in the desiccated coconut.

To assemble: Once cakes are cool, spread pineapple curd over the top of the first layer.  Put the next layer of cake on top and spread the pineapple frosting over it.  Add the final layer of cake on top.  Cover the whole thing liberally in a layer of coconut cream cheese frosting, for the crumb coat.  Put it in the fridge for 30 minutes to an hour.  Remove the cake and cover with the rest of the frosting.

Toast shredded coconut under the grill/broiler and once cool sprinkle it over the top of the cake.  Cut fresh pineapple slices into chunks and decorate with them around the edge of the cake.

Serve it to your fellow partygoers and birthday boy and await their delighted reaction! 

United Bakes of America Round Four... and Coconut Cupcakes filled with Pineapple Curd for the state of Hawaii!

 

Another month, another round up of delicious American inspired bakes!

Of course it was only going to be a matter of time before I found my way to page 172 in the book - coconut cupcakes! yes, it had to be done!

I'm not sure that coconut cupcakes are an official state dessert of Hawaii, unlike most of the other bakes in Warren's book...but I got the impression he just loves coconut as much as I do and had to squeeze it in to his book somehow! and so coconut got tied to Hawaii for it's tropical links! Warren also talks about how Hawaii is well known for it's natural resources and more than a third of the world's commercial supply of pineapples comes from the Aloha state which got me thinking, and so I took the tropical pairing one step further and filled my coconut cupcakes with homemade pineapple curd (not a step in Warren's book...but he may want to change it to be that way next time around!) because seriously if you ever want to be my best friend, just bring me a bowlful of pineapple curd! It is ridunculously tasty!



It was also my first time baking with coconut oil, I've only used it before in the non edible sense - it is really great for massages! so I was slightly skeptical about adding it to my baked goods but it gave a nice punch of coconut flavour that is slightly sweeter than the usual addition of only coconut milk in cake.

I also like to go all out so not only did I make my pineapple curd with fresh pineapple, but I also made my own shredded coconut from fresh coconut! which was quite a process, but fun to do and not too tricky if you have a helpful husband with a hammer around!



Coconut & Pineapple Curd Cupcakes with Coconut Frosting: 
Makes 12
Adapted from United Bakes of America

3/4 cup caster sugar
1 cup plain flour
2 tbsp potato starch (I used corn flour)
3/4 tsp baking powder
1/4 tsp salt
45g unsalted butter
1/4 cup coconut oil
1/2 cup coconut milk
1 tsp vanilla extract
2 eggs

Preheat the oven to 180 degrees C.
Line a cupcake pan with cupcake wrappers.

Measure the sugar, flour, corn flour, baking powder and salt into a deep bowl.  Whisk lightly for about 15 seconds to blend.
Place the butter and coconut oil in a medium sized bowl and heat in the microwave for 20-30 seconds until melted.  Whisk into the dry ingredients.  Add the remaining coconut milk, vanilla extract and eggs.

Lightly whisk the wet ingredients into the dry ingredients, this should take about 15 seconds.

Scoop the batter into the cupcake cases until they are 2/3 full and bake in the oven for 22 minutes or until the tops are golden and a knife inserted into the middle comes out clean.

Leave them in their pan for 5 minutes and then transfer them to a wire rack to cool completely.

Once cooled cut a small circular hole in the middle of the cupcake using a sharp serrated knife.  Cut off the majority of the cake from the bit you cut out but leave the small circular top part to use as a plug once you fill the hole with pineapple curd.

Pineapple Curd:
From Alaska From Scratch

1 cup fresh pineapple puree
1/3 cup caster sugar
3 egg yolks
2 tbsp corn flour
small pinch of salt
2 tbsp unsalted butter

To make fresh pineapple puree, cut the skin off your pineapple and cut half of the pineapple flesh into small chunks.  Put in a blender and blitz until smooth.  Strain the puree through a wire mesh sieve into a bowl, it shouldn't be just juice - you want some bits to it, but you want to get rid of any very large pieces that didn't get blended.

In a medium saucepan, whisk together the pineapple puree, sugar, egg yolks, corn flour and salt.  Turn heat onto medium and whisk constantly until the mixture thickens (this happens just as it's about to come to the boil, it should take between 5-10mins).  Remove from the heat and whisk in the butter until melted.

Transfer to a bowl and leave out to cool.  Once cool to the touch, cover in cling film and put bowl in the fridge to enable the curd to firm up slightly.  In the meantime make your frosting.

Coconut Frosting:
From Baked Perfection

113g unsalted butter, softened
1 tsp vanilla extract
3 cups icing sugar
4 tbsp coconut milk
pinch of salt

Beat butter and vanilla extract until creamy.
Add salt and then add the icing sugar one cup at a time, alternating with the coconut milk and beating until combined.

Remove the pineapple curd from the fridge.  Fill a piping bag and snip off the end.  Pipe the curd into the holes you have made in your cupcakes.  Put the cupcake plungers back in after the curd.  Fill piping bag with frosting and your favourite star nozzle.  Pipe frosting on.

I decorated with shredded toasted coconut.  I made this coconut from a fresh coconut.  You can do it too by poking the 'eyes' of the coconut with a metal skewer or sharp knife.  Then drain the coconut milk inside through the holes.  Bake at 200 degrees C for 25 minutes.  Take out the oven and let it cool for 5 minutes.  Using a hammer, crack it open.  Remove all the brown outer edge.  Using a knife cut away the coconut flesh from the skin.  Grate it longways to get long strands.  Put on a baking tray on bake under the grill for 3-5 minutes until toasted.  Wait until cool and then garnish your cupcakes with it.

Now let's look at what everyone else has been baking this month!

First off, was my blogging friend who loves baking American treats just as much as me! Ros, from The More Than Occasional Baker made these Cherry Chocolate Thumbprint Cookies.  Not only are Thumbprint cookies soooo American, but she also did them the authentic way using the real deal Hershey's Kisses.  Ros is such a blogging trooper that even though she doesn't love cherry flavour herself she baked these up in order to enter them into a cherry blogging challenge, she is the queen of blogging challenges, now that's blogication for you! I love how cute they look and also how they can be adapted to suit all kinds of flavours!



Next up, Susie from Fold in the Flour baked up these amazing Blueberry and Cornmeal Mini Bundts! Not only do they contain blueberries, cornmeal and buttermilk but Bundts are SO American too! The Bundt pan was developed in the 1950s in Minnesota.  Susie used these super cute mini Bundt pans, which makes each baked good you produce look like a work of art! I imagine they tasted just as good as they looked!



Closely followed by my newest blogger friend and kindred Yankophile Stuart, from over at Cakeyboi.  Again the over the top levels of American-ness in this monthly challenge continued by Stuart making a Froot Loop Banana Cream Pie! Stuart wasn't sure I'd let him in with this, since only the crust is 'baked' but you can't get more American than Banana Cream Pie and to then top it off with some Fruit Loops and baking them into the crust too is just genius! Stuart also kindly informed us that UK supermarkets are now selling Fruit Loops too - so for anyone needing a fix, you know who to thank! I'm wishing I had a big slice of this pie to tuck into right now - such a yummy fun bake!



Kit from I-Lost in Austen joined in with an actual recipe from Warren's book! and one that I've had my eye on for a while but Kit outdid herself as usual and her picture is far more spectacular than the one found in the pages of the book! She made this Coca Cola Cake for her son's birthday as cola bottles are his favourite sweets and what a show stopper! I'm sure it put a smile on all the partygoers faces! and I just love how she styled her shot too!



Lastly, just in the nick of time my sister Mel from Let's Get Scrappy blogged tonight about all her baking that she did when she put on a farewell Canadian dessert bar for me and my husband last weekend! I know this is an American blogging challenge, but for the amazing Brownie Cake Pops she made she used marshmallow fluff to bind the brownie together so I think that qualifies! They are my new favourite kinds of cake pop, soooo moist and yummy! She also baked up maple cookies, and the A&W was flowing - she knows what makes me happy!



Thanks to all your fantastic entries this month! It's been a really ingenius month, can't wait to see what September brings!

Say it with Coconut cupcakes

A few weeks ago our neighbours dog of 17 years had to be put down.  In the past this wouldn't really have inspired me to do anything, I have never been a dog lover, but since falling crazy in love with our little potcake puppy Sunny over these past few months I sudddenly felt my neighbour's pain! and knew that I had to bake some cupcakes to take over to ease the sadness.

So I threw together some coconut cupcakes with the ingredients I could find in my kitchen and topped them off with some chocolate frosting from the Primrose Bakery cookbook.  

I think they were pretty well received, the whole plate of them were eaten within a matter of minutes.

I also whipped up some coconut and pineapple cupcakes for some other neighbours of ours who had family visiting in from the States and wanted a sweet after dinner treat.

I used the same coconut cupcake recipe and just threw some chopped up pineapple in the bottom of each cupcake liner and topped them with coconut frosting with a little pineapple piece garnish.