The tropical flavors of pineapple and coconut in this pineapple coconut birthday cake are sure to please family and friends and make any occasion special.
I have been facing writers’ block for a while. There is so much going on that I don’t know where to begin. This space has always been snippets of my life and a recipe. While I have recipes to share, its difficult to put down in words what all has been going on. I have been sitting with this post for a couple of days, and since nothing is coming to me, I will start this post by talking about this pineapple coconut birthday cake and leave it at that.
4th July was my dad’s birthday and since I was home for his birthday, I wanted to make a cake for him. I decided on a soft, fluffy coconut cake I had made for one of his previous birthdays, this time with a crushed pineapple filling and a whipped cream cheese frosting.
I worked on the cake recipe when I was working on my home based baking business, The Pink CakeBox. The recipe is adapted from here. The coconut cake is soft and fluffy because it uses a mix of oil and butter, and mildly flavored with coconut extract which gives the cake a lovely coconut flavor. The pairing with pineapple makes it a pina colada sort of cake, which is what I love about this pineapple coconut birthday cake.
A lot of people are not particularly fond of buttercream frosting. While I love buttercream frosting with a rich chocolate cake, for more tropical flavors or fruit based cakes I prefer either a simple whipped cream frosting, or my current favorite this whipped cream cheese frosting which is made from cream cheese and whipping cream. Its light, with a slight richness from the cream cheese. Its not sweet at all, and is great for piping too.
To decorate the cake, I used a small star tip and made 9’s all across the cake. Its a simple technique with beautiful results.
All over US , people celebrate July 4th as Independence Day, but in our family it is celebrated as my dad’s birthday. And 18 years back for that very occasion I baked my first cake.
I was in 7th-8th grade then. We had just moved houses in Jodhpur, and two of my friends had come for a sleepover. After my parents had gone off to sleep, we girls decided that it would be a great idea to bake a cake for my dad. Of course, none of us had baked one before. Since we wanted it to be a surprise for both my parents, we decided not to ask for my mom’s help and were confident that we will manage. I had seen my mom bake a countless times before, but that was the only experience I had. I was not much of a kitchen person growing up. I was a bit of feminist and thought if my brother isn’t cooking I do not need to as well. But, I knew where her recipe book was and we took out one of the cake recipes I knew she used quite frequently.
Having hardly ever entered the kitchen for anything, I had no clue where she had kept most of the ingredients and had no luck finding the all purpose flour. I did find the can with whole wheat flour, and thought I will just bake the whole cake with whole wheat flour (those days whole wheat flour cakes weren’t a thing). We ended up with a pretty dense cake, thanks to the whole wheat flour. The taste wasn’t anything like what mom made. To amend our error we decided to frost it a lot. The frosting surprisingly saved the cake a bit. My dad did not mind it at all and my mom thought it was a very sweet gesture. In fact, today when I asked her if she remembered the cake, she said as far as she remembers it came out quite well and the frosting was really nice. She particularly remembered the frosting. So do I.
Somehow life made a full circle yesterday. 18 years back when I made my first cake on dad’s birthday, I had a dense, dry cake which to some extent the frosting saved. Yesterday I made a Black Forest cake (specially requested by my dad) that I have made a few times before with excellent results, but ended up screwing it up for my dad. As a result, I again served a dense, dry cake to my dad for his birthday which surprisingly was saved only because of the frosting. I did figure out what went wrong- I had oven issues, and an error on my part to blame, but lessons learnt nonetheless.
People still went for seconds, but having baked it before and having it not failed me any of those times, I was a little disappointed that the screw up happened with my dad’s birthday cake.
No matter how it tasted, my dad loved that I made him a cake. And I know for him its the thought that counts. And I know he is reading this post (he reads all my posts), so I just want to tell him that I love him. Yes, there are times when he doesn’t understand me and times when I don’t understand him, and its ok because I know there is no other man who can love me the way he does. And I am so glad that I have him as a father- his personality, efficiency in work, knowledge, sensitivity to my mother’s needs, thoughtfulness has shaped me and my brother to what we are today. And for that both my brother and I will always be grateful.
We also have been spoilt a lot by my father. Every wish of ours has always been his command. We just have to utter the words and he tries his best to make sure that our work is done. And that’s why we have named him Super Papa. You want something done, you ask Papa. Yep, spoilt we are.
And now he is retiring. He turned 60 yesterday. And in a month he retires from the Indian Air Force. He has had a wonderful tenure (touch wood) and deserved every bit of success that has come his way. He worked hard, so that we could enjoy. With the help of my mom, he has made sure we had the best years growing up, and now I hope we can fill the the next chapter of his life with as much joy as he has been filling ours.
And while we celebrated my dad’s birthday, I hope you all had a happy and fun 4th of July!
And, if you are looking for some holiday food inspiration, head on over to Raise.com (a platform to buy and sell gift cards) where they are featuring some of their favorite festive 4th of July recipes. I was contacted by Raise.com to participate in their July 4 Fun campaign.
In February I had the chance to make a birthday cake for a very special girl. My friend Jamie, the one who gave me the recipe for her tater tot casserole, asked me to bake a cake for her elder daughter’s sixth birthday.
The birthday girl is currently in love with horses, so we decided that’s what she will get on her cake.
Also she wanted chocolate, chocolate chunks and pink frosting for her cake. On being asked what kind of chocolate chunks, she opted for kitkats and rolos. So that’s what this cake is all about. Chocolate cake with a rolo and kitkat filling and pink swiss meringue buttercream frosting covered in pink fondant and topped with a horse!