You have to try this amazing tropical cake! It is heaven on a plate and looks good and tastes good. This dessert will convince everyone who has a slice.
Favorite author Nicole Cody of Cauldrons and Cupcakes shows us how to make her Moms Tropical Pie.
It certainly has good memories for Nicole and she proudly boasts that it is a childhood favorite. It is easy to understand why! We can’t wait to try this test and you won’t be disappointed!
Her mother baked this cake in the summer when they were barbecuing or when her family was invited to dinner somewhere.
The crust is baked coconut and has a wonderful pineapple cream filling. You also have the option to add cointreau and rum.
So let’s take a look at your shopping list. You will see that you only need 2 simple ingredients for the crust and a handful for the filling.
Tropical pie recipe ingredients
Pie crust ingredients
- 2 cups of unsweetened coconut flakes
- 60 g melted butter
- extra butter for greasing the cake tin
Cake filling ingredients
- 1 x 440 g can pineapple pieces
- 5 teaspoons of gelatin
- 1/2 cup castor sugar OR the equivalent of Natvia or your favorite sweetener
- pinch of salt
- a teaspoon of grated lemon zest
- 1 tablespoon of lemon juice
- 3 eggs, separated
- 1 tablespoon of rum
- a tablespoon of cointreau or orange juice
- 1 and 1/4 cups (1/2 pint) of cream
Tropical Pie Base method
Grease a 23-centimeter cake plate or use baking paper to line a springform pan with the same dimensions.
Preheat the oven to slow – 120C or 250F. If it is a convection oven, reset the temperature to 110 ° C or 230 ° F.
Add the coconut to the melted butter and mix well. Press firmly into the bottom and sides of the cake pan.
If you don’t press hard, the base won’t hold together. Use a hard-bottomed cup or glass with straight sides to really crust this crust.
Bake for 20 to 25 minutes or until golden brown. Take out of the oven and let cool completely.
Filling method for tropical cakes
Empty the juice from the can of pineapple and keep it. Then add enough water to make 1 1/2 cups.
Put the juice in a small saucepan.
Add the sugar, lemon juice and lemon zest and sprinkle the gelatin over it. Bring to a boil over moderate heat, stirring constantly.
Take off the stove.
Beat egg yolk thick and frothy.
Carefully pour a small amount of the hot liquid into the egg yolk and whisk all the time. Keep wiping and adding the hot liquid very slowly until everything is added.
Then add the rum and cointreau.
Cool this mixture until it has the consistency of undefeated protein.
Beat the egg whites with a pinch of salt until stiff.
Whip the cream thickly.
Fold the drained pineapple and cream under the egg yolk mixture.
Then carefully fold in the beaten egg whites. Place a spoon in the cake crust and chill until everything is firm.
Serve alone or with a little cream or a good ice cream.