For everyone who loves the flavors of the Caribbean, this festive cake has it all. Two layers of coconut-flavored cake are filled with sweet pineapple curd and topped with creamy coconut frosting, chunks of fresh pineapple and toasted coconut.
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Ingredients
Cake
1 1/2 cups cake flour
1 cup whole-wheat flour, preferably white whole-wheat (See Ingredient Note)
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup honey
1/3 cup canola oil
3 tablespoons butter, melted
3/4 cup nonfat buttermilk or milk
2 tablespoons coconut rum or dark rum
2 teaspoons coconut extract
3 large eggs, separated (reserve 2 yolks for pineapple curd)Pineapple Curd
2 large egg yolks
1 6-ounce can pineapple juice (3/4 cup)
1/4 cup granulated sugar
5 teaspoons cornstarchFrosting & Garnish
12 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
1/3 cup confectioners’ sugar, sifted
1 teaspoon coconut extract or rum
Pinch of salt
1 1/2 cups finely diced fresh pineapple, divided
2 tablespoons toasted coconut (see Kitchen Tip)
Take a trip to the tropics with our pina colada inspired parfait. It even makes a great breakfast when you need a sunny start to your day.
Ingredients
1/3 cup reduced-fat vanilla yogurt
1/2 cup crushed canned pineapple or canned mandarin oranges
1 tablespoon toasted coconut (see Tip)
Cilantro, chiles and garlic add rich flavor to kidney beans in this Puerto Rican staple. Leftovers are wonderful reheated for lunch.
Ingredients
1 tablespoon extra-virgin olive oil
4 cloves garlic, crushed and peeled
2 Anaheim or poblano chile peppers, finely diced
1 small onion, finely diced
1/2 cup packed finely chopped fresh cilantro, plus more for garnish
4 15-ounce cans red kidney beans, rinsed (see Dried Bean Variation)
1/2 cup tomato sauce
1/2 teaspoon dried oregano, crushed
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
1-3 cups water
