Moist & Delicious Carrot Cake with Pineapple & Coconut Recipe
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Indulge in the ultimate dessert with this mouthwatering Carrot Cake recipe! Made with juicy pineapple and sweet coconut, every bite is packed with flavor. Treat yourself to the best carrot cake ever and satisfy your sweet tooth cravings. Enjoy a slice (or two) and taste why this recipe is so highly rated.
PINEAPPLE PASTRY | EGGLESS & WITHOUT OVEN | EASY PINEAPPLE PASTRY CAKE RECIPE | PASTRY RECIPE
#PineapplePastry #PastryCake #EgglessPastry
PINEAPPLE PASTRY | EGGLESS & WITHOUT OVEN | EASY PINEAPPLE PASTRY CAKE RECIPE | PASTRY RECIPE
INGREDIENTS & PROCESS:
½ CUP CURD / YOGURT
¾ CUP POWDER SUGAR
¼ CUP OIL
MIX
1 CUP FLOUR / MAIDA
1 TSP BAKING POWDER
½ TSP BAKING SODA
¼ CUP MILK
½ TSP PINEAPPLE EXTRACT
BRUSH OIL IN MOULD
PLACE A BAKING PAPER
POUR THE BATTER
PRE HEAT FOR 5-7 MIN.
PLACE THE MOULD
CAKE IS READY, COOL COMPLETELY
REMOVE FROM THE MOULD
1 CUP WHIPPNG CREAM
BEAT UNTIL FLUFFY
CUT THE EDGES
DIVIDE IN LAYERS
POUR SOME PINEAPPLE SYRUP
POUR A LAYER OF CREAM
PINEAPPLE PIECES
REPEAT THE PROCESS
COVER THE CAKE WITH CREAM
CUT IN PESTRY SHAPE
CREAM ROSETTE
CHERRY ON TOP
PINEAPPLE PIECES
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Pineapple Cherry Cake | Amazing Cake Recipe, Eggless Cake Recipe
Pineapple Cherry Cake | Amazing Cake Recipe, Eggless Cake Recipe
Pineapple Cherry Cake, Eggless Cake, eggless sponge cake, eggless fruit cake,cake recipe, pineapple cake, Pineapple Cake Recipe,Fruit Cake , Eggless Pineapple Cake
ingredients
1cup all purpose flour
1/3 cup milk
1/2 cup sugar powder
1/3 cup condensed milk
1/4 cup oil
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp pineapple essence
1 tbsp lemon juice
Some tinned pineapple and cherry pieces
whipped cream for decoration
#cake #egglesscake #pineapplecake
Pineapple Cherry Cake, Eggless Cake, eggless sponge cake, eggless fruit cake,cake recipe, pineapple cake, Pineapple Cake Recipe,Fruit Cake , Eggless Pineapple Cake
Easy Pineapple Cake | कुकर में बनाएं बेकरी स्टाइल पाइनएप्पल केक, Pineapple Crush & Gel recipe के साथ
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Cake tools complete kit A to Z
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hey guys, Here’z sharing the Most Beautiful & Tastiest Bakery Style “Pineapple Gel Cake Recipe” prepared in Cooker, flavoured with “Homemade Pineapple Crush” and decorated with “Homemade Pineapple Gel”. No Eggs, Oven, Milk Powder or any other fancy ingredient is used & the Cake has come out so so delicious & beautiful, melt in mouth that you will repeat making it end number of times after trying once. So pls watch this very unique & interesting recipe by clicking on the link given & don’t forget to prepare this real special treat for your loved ones on their special day.
If you like this recipe, pls give it a “THUMBS UP”/ LIKE, SHARE it with everyone who loves cakes & pls leave your valuable feedbacks by commenting on the comment section of the video.
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INGREDIENTS
1/3 cup curd/yogurt
3/4 cup powdered Sugar
1/4 cup oil
1 tsp pineapple essence
1/4 cup milk
1 tsp baking powder
1/4 tsp baking soda
1 cup all purpose Flour
Frosting
1 cup cream & 1/2 tsp pineapple essence
Pineapple Crush & Pineapple Gel Recipe , Pls watch Video
Cherries, Golden & silver sugar balls for decoration
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butterscotch cake recipe, eggless cake, butterscotch cake, easy cake design, Easy cake without Oven
Hi Friends
My name is Chef Ashutosh Singh
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Eggless Pineapple Cake Recipe | Pineapple Pastry Cake Recipe
Eggless Pineapple Pastry Cake – Pineapple pastry cake is technically not a pastry, but that’s what the Indians called it. The sponge cake is very soft, moist and spongy, with the pineapple crushed fillings and pineapple chunks, resembles the egg version last week, as I still feel this combination of fillings is the best, just the way I like it. In this recipe, I omit using any alcohol, as many of you who choose eggless must be vegetarians. I kept the design of this cake in a simple look. I hope you’re inspired to make this cake. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
You’ll need 1 can of pineapple slice (with brine)
You can use fresh pineapples, but you’ll need to get some pineapple juice as well
• Sponge Cake
I used 7-inch round pan, and 6-inch ring cutter to cut off the brown edges
240 ml [1 cup] milk
1 tbsp white vinegar
280g [2¼ cup + 1 tbsp] cake flour
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
180g [¾ cup + 2 tbsp] fine sugar
130g [½ cup + 1 tbsp] oil
30ml [2 tbsp] coconut cream
30ml [2 tbsp] pineapple juice (from can)
1 tsp vanilla extract
• Pineapple Fillings
215g [1 cup] crushed pineapples
80g [¼ cup + 2 tbsp] fine sugar
11g [1½ tbsp] cornstarch
90g [¼ cup + 2 tbsp] pineapple juice (from can)
Pineapple chunks
• Frosting
360g [1½ cups] whipping cream
30g [2 tbsp] fine sugar
30g [2 tbsp] coconut cream
Pineapple juice or syrup (from the can)
Instructions:
• Sponge Cake
1. Preheat oven at 180°C/355°F.
2. In a cup, add milk and vinegar. Give it a quick stir and let it rest for 5 minutes.
3. Sift all the dry ingredients (cake flour, baking powder, baking soda and salt)
4. In a large mixing bowl, add sugar and oil. Mix vigorously until well combined.
5. Add coconut cream, juice and vanilla extract, mix vigorously until well combined.
6. Add in the milk mixture in a few batches, alternate with the sifted dry ingredients.
7. Add in the sifted dry ingredients in a few batches, alternate with the milk mixture.
8. Mix until combined, do not over mix. Switch to a spatula to mix and scrape the bowl to ensure even mixing.
9. Transfer batter into a 7-inch prepared pan, greased and lined with parchment paper.
10. Bake in preheated oven at 180°C/355°F at 35 minutes or until inserted skewer comes out clean.
11. Let it cool completely before slicing.
12. Trim off the top and bottom crust. Then slice into 3 sheets. Use a 6-inch ring cutter to trim off the round edges.
• Pineapple fillings
8. Strain the pineapples from the can. Keep the juice for use later.
9. Cut about 215g [1 cup] pineapples into chunks and place them in a food processor. Crush them into fine mashed. Set aside.
10. Add the crushed pineapples into a small pot. Add sugar and cornstarch. Give it a quick stir. Add in the juice.
11. Cook over a medium heat until the mixture is smooth and thickened.
12. Remove the pot from the heat. Let it cool.
13. Transfer into a piping bag.
• Frosting
4. In a large mixing bowl, add whipping cream, sugar and coconut cream.
5. Mix on medium low speed until the cream is stiff, do not over mix.
6. Transfer cream into a piping bag.
• Assemble the Cake
16. Spread a tiny bit of cream on the cake board so that it can hold the cake.
17. Place a cake sheet.
18. Brush with the juice.
19. Pipe the whipping cream, spread it evenly with a spatula. Pipe cream around the edges to create a border around the rim.
20. Pipe a generous amount of pineapple fillings. Spread evenly.
21. Place another cake sheet. Brush with juice.
22. Pipe cream and spread evenly. Place and arrange the pineapple slices (in halves or however you like). Pipe cream again to cover it. Spread it evenly.
23. Place the last cake sheet. Brush with juice. Pipe the cream on top and cover the cake with cream on all sides. Scrape the cake smooth with a spatula or scraper.
24. Refrigerate the cake for at least 30 minutes or 1 hour.
25. Add the pineapple fillings on the top surface and spread them evenly.
26. Cake is ready to serve.
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