Cake Slice Bakers! Pineapple Coconut Cakes

Month two of baking with this group! I made the Pineapple Coconut Cakes with Pineapple Syrup from page 172 of “World Class Cakes.”

And we LOVED them. I changed a few things though-

I don’t own mini brioche pans, so I used tartlet pans and muffin tins.

We put the syrup on a handful and then my fiancee tried one without and decided they tasted better as a breakfast muffin than a cake.

And third- I have NO idea how they browned the way they did in the photograph in the book. I used dark metal pans, which match the color of brioche pans pretty well, used the right temperature AND followed the recipe pre-baking to a T. If I had let mine get that browned, they would have been sooooo over done.

Without further ado….

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These didn’t quite turn into the dessert I thought they would, but without the syrup, I did find something to add to my family’s normal breakfast rotation! Thanks for a great month!


We continue to bake from “World Class Cakes” by Roger Pizey!

This month’s cake choices are…

1. Genoise with Raspberries and Cream p.26
2. Lime and Poppyseed Syrup Cake p.118
3. Pineapple Coconut Cakes with Pineapple Syrup p.172
4. Sacher Torte p.57

Please click below to visit our members and see what cake choice they baked up!

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9 Comments Add yours

  1. Susan Blades says:

    Look great, Sarah. Mine didn’t brown either, but tasted really good!

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  2. Felice says:

    Very interesting that these are more muffin-like than dessert. Glad that you were able to see the silver lining and make them a breakfast item instead.

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  3. I’m glad you were able to enjoy these as a breakfast treat at least! They sound delicious.

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  4. Carlee says:

    These were tempting to me, but in the end chocolate won out! I do like the idea of using them as a muffin. What a bright way to start a summer’s day. They flavors would be perfect!

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  5. Mine did not really brown either! But they were pretty good! And totally agree, they tasted great even without the syrup!

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  6. Emily says:

    Looking good! My cakes browned… at 25 mins baking time! I think they are good with or without the syrup.

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  7. Candice says:

    I like the lighter brown on this cake. It is more appetizing to me and it sounds like I could have ate several of these beauties! Great bake!

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  8. Kimberly L Darling says:

    Yum! Thanks for the idea about using them for breakfast. I’m always looking for a new breakfast idea.

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  9. Hazel says:

    LOVE love cake for breakfast!! And now that I know they are great for that time of the day I will have to give them a whirl! Hazel x

    Like

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