Pineapple Coconut Cream Cake

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
150
protein 
4 g
sodium 
159 mg
carbohydrates 
22 g
fat 
5 g
fiber  
1 g
cholesterol 
65 mg
Servings 
12
Ingredients 

Genoise

2 egg yolks
½ cup canned crushed pineapple, well drained
¼ cup cane sugar
1 Tbsp fresh lemon juice
⅛ tsp sea salt
2 egg whites
1 Tbsp cane sugar
½ cup heavy cream

Strawberry Sauce
2 cups fresh or frozen strawberries
3 Tbsp orange juice
2½  Tbsp cane sugar
 
4 Tbsp toasted coconut flakes

Instructions 
  1. Prepare genoise according to recipe.
  2. In a medium saucepan, combine egg yolks, pineapple, sugar, lemon juice and salt. Cook over low heat, stirring constantly, until mixture is slightly thickened and coats the back of a spoon. Cool and cover.
  3. In a medium bowl, beat egg whites until soft peaks form. Add sugar and continue to beat until stiff peaks form. In a separate small bowl, beat heavy cream until soft peaks form. Fold whipped whites and heavy cream into egg yolk and pineapple mixture.
  4. Spread pineapple mixture evenly over genoise in the cake pan. Cover with plastic wrap and freeze over night.
  5. Combine all ingredients for strawberry sauce in a blender and puree until smooth.
  6. Remove cake from freezer and slice into 12 slices. Serve each slice topped with 2 tablespoons strawberry sauce and 1 teaspoon of toasted coconut.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.