Pineapple Cloud Cake
Moist pineapple cake layered with crisp meringue, coconut whipped cream, luscious pineapple butter and a pop of kalamansi.
Ingredients
125ml (½ cup) coconut milk
1 tsp white vinegar
150g (⅔ cup) caster sugar
60g unsalted butter, chopped, softened
60ml (¼ cup) vegetable oil
2 eggs
200g (1⅓ cups) plain flour
1 tsp baking powder
¼ tsp bicarbonate of soda
Pinch of salt
100g fresh or canned pineapple, finely chopped
250ml thickened cream, whisked to soft peaks with 60m (⅓ cup) coconut milk
Kalamansi halves, to serve (optional)
Meringue2 egg whites
150g (⅔ cup) caster sugar
Pineapple butter60g unsalted butter, chopped
165g (¾ cup) caster sugar
60ml (¼ cup) pineapple juice
60ml (¼ cup) thickened cream
Preheat the oven to 160C. Grease a 20cm cake pan and line the base with baking paper.
Combine the coconut milk and vinegar in a bowl and set aside. Sift the flour, baking powder, bicarbonate of soda and salt into a separate bowl and set aside.
Using electric mixers, beat the sugar, butter and oil for 5 minutes or until fluffy and pale coloured. Add the eggs, one at a time, and beat until well combined. Add the coconut milk mixture and flour mixture alternately in 2 batches, beating until just combined. Fold in the pineapple, then transfer to the lined pan.
To make the meringue, using electric mixers, whisk the eggwhites and a pine of salt until soft peaks form. Gradually add the sugar, 1 tbs at a time, then whisk until the meringue is thick and glossy. Dot over the batter, then swirl the top for decorative effect.
Bake for 55 minutes - 1 hour or until the meringue is light golden (‘it’s impossible to test if the cake is cooked because of the meringue). Cool cake completely in pan.
To make the pineapple butter, place all the ingredient in a small saucepan over medium heat and cook, stirring, until melted and combined. Allow to cool.
Turn out the cake onto a serving platter. Top with the coconut whipped cream and drizzle with the pineapple butter. Squeeze over kalamansi to serve, if desired.