UPDATE: Dear Zorra has posted the Round-up for SHF #38 just in time for all our New Year’s celebrations. Come see all the wonderful recipes from around the world here:
It’s a bit of a mess here in not-at-all-sunny Oahu today — power lines and trees are on the roads, roofs have blown away, schools are closed, buses aren’t running, many homes are without power. All this the result of a freak windstorm in the early morning hours. The weather reporter said the UV (ultra-violet) Index for today was 1 (it’s usually 10-12), so that tells you how dark and dreary it is today, and will continue to be until the weekend. I always think of our poor visitors, some who are here on a vacation of a lifetime, some to escape the dreary weather in their cold hometowns. How awful to have come so far and then be told by the civil defense authorities that people should stay indoors, seas are too rough for boat travel or swimming.
So here’s a little aloha to all of our wind-swept visitors (and to everyone in a colder clime): a ray of island sunshine in a cup, the Pina Colada Trifle. A fresh pineapple and rum cake is enveloped by a creamy, gently sweet coconut pudding. Easy to make, easy to serve. What could be better during this busy season? (The cake improves with one day’s wait, so bake it early if time permits.)
PINA COLADA TRIFLE
Part I: Pineapple Rum Cake
12 TBL. (170 grams) unsalted butter, room temperature
1 1/4 cups (250g) brown sugar
6 egg yolks
3 cups (270g) sifted cake flour
1 TBL. + 1 tsp. (20 grams) baking powder
3/4 tsp. (5g) salt
½ cup (112 ml) dark rum
½ cup (112ml) milk
1 tsp. pure vanilla extract
2 cups (360g) chopped fresh pineapple
Preheat oven to 350F (177C). Butter and flour 2 9-inch x 1-1/2 inch (23 x 3.75 cm) cake pans, or 1 13×9-inch pan. Set aside.
In a medium bowl, combine flour, salt and baking powder.
Combine rum, vanilla and milk.
In a large bowl, cream together butter and sugar on high until sugar dissolves and mixture is light. On medium speed, add egg yolks, one at a time, ensuring each yolk is incorporated before adding the next. Scrape down bowl. Add dry ingredients in thirds, alternating with rum mix, and ending with dry. Mix on low speed until the dry ingredients are incorporated, then increase mixer speed to medium and beat for about 2 minutes. Scrape down bowl. Add pineapple and fold in.
Pour batter into the prepared pan(s). Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean, or when the cake springs back when pressed lightly in center. Cool in pan on wire rack.
Part II: Haupia (Coconut Pudding)
(This recipe produces a looser pudding than haupia served by itself. If you want to make Haupia squares, increase cornstarch to 4 TBL.)
1-½ cup (350ml) coconut milk (12 oz. can)
1 ½ cup (350ml) water
3-4 TBL. sugar
3 TBL. cornstarch
Combine water, sugar, and cornstarch and cook over low heat until just below simmering. Stir constantly until sugar dissolves. Slowly add coconut milk, stirring constantly. Keep stirring, shifting directions, and stirring across the center so the mixture is in constant motion and doesn’t burn. After 10 to 15 minutes the color will change from chalky opaque to shiny bright white, and the mixture will thicken. Remove from heat and let cool at room temperature.
To Assemble: Cut cooled cake into 1 in. (2.5cm) cubes. Place in individual wine glasses. Pour slightly cooled haupia over cake. When pudding has completely cooled, cover and chill until serving time. Remove from refrigerator 30 minutes before serving. Garnish with fresh grated coconut.