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Chocolate Cupcakes with Strawberry Buttercream

This Buttercream Frosting is colored naturally with strawberries.

Do you like Chocolate and Strawberries? Because if you do I have a feeling you will love this combination of a chocolate cupcake with strawberry buttercream. These cupcakes make for a irresistible spring dessert!

Strawberries are coming into season, and what a better way to use them then to make cupcakes! Here is a simple yet delicious recipe for delectable chocolate cupcakes. I mix coffee into this cupcake batter. If you are worried that your cupcakes might taste like coffee, don’t be. The coffee in the batter only brings out more of the chocolate flavor and you will not taste the coffee at all.

Fluffy pink buttercream strawberry frosting compliments these chocolate cupcakes. I wanted to make this frosting with more natural ingredients so I colored the buttercream with blended strawberries instead of food dye. Not only do the strawberries add beautiful color to the buttercream, they add great taste as well!

Down below you will see the recipe for both the cupcakes and buttercream. I hope you enjoy them as much as I do!



Prep time: 40 min
Cook time: 17 min
Total time: 1 1/2 hours plus cooling
Yield: 12 cupcakes

Ingredients

For the cupcakes:

  • 1 cup (150g) all-purpose flour
  • 1/2 cup (50g) cacao powder
  • 1 cup (225g) granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup (52ml) vegetable oil
  • 1/2 cup 120ml) whole milk
  • 2 eggs, room temperature
  • 1 tsp vanilla
  • 1/2 cup (120ml) freshly brewed coffee, cooled

For the Frosting:

  • 2 sticks of unsalted butter, softened
  • 4-5 cups (450-560g) powdered sugar
  • 1 Tablespoon heavy whipping cream
  • 5-6 large strawberries to whip into frosting
  • extra strawberries for topping cupcakes

Directions

  • Preheat oven to 375 degrees Fahrenheit or 190 Celsius. Line a 12-count muffin pan with cupcake liners and set aside. In a small bowl, mix together the flour, sugar, cacao powder, baking powder, baking soda, and salt. In a large bowl, whisk together the oil, milk, eggs, and vanilla. Add the dry ingredients into the wet and mix until just combined. Slowly whisk in the coffee.
  • Fill the muffins liners about 2/3 of the way full with batter. Bake in the oven for 15-18 minutes. Cool completely on a wire wrack.
  • To make the frosting process the strawberries in a food processor until smooth. Set aside. In a large bowl, with a mixer whip the butter until light in color. Add in the powdered sugar one cup at a time. When combined, whip in the whipping cream.
  • Measure out 1/4 to 1/3 cup of the blended strawberries (depending on how pink you want your frosting to be) and whip into the frosting until fully combined 5-10 minutes. Transfer the frosting to a piping bag and pipe onto the cupcakes with desired piping tip. Top with a strawberry or strawberry half. Enjoy!

If you’ve made this recipe tag https://www.instagram.com/baking_alaine/ on Instagram and use the hashtag #baking_alaine.

Expresso Banana Bread Ice Cream Sandwiches with Dark Chocolate and Toasted Coconut Flakes

Dipped in chocolate and sprinkled with toasted coconut, these ice cream sandwiches are bursting with flavor from all sides! Perfect for hot summer days or any day of the year, ice cream sandwiches are always a delightful and heavenly treat, and these are no exception!

This recipe makes 24 sandwiches, so if you would like to make less you can easily half it! I prefer to use homemade ice cream for this recipe, but store bought works great to! You can switch up the ice cream flavors in this recipe, if you prefer something different.

Prep time: 45 min
Cook time: 55 min
Total time: 2 1/2 hours + freezing
Yield: 24 sandwiches

Ingredients

For the banana bread:

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup brown sugar
  • 1 cup mashed banana
  • 1/2 cup vegetable oil
  • 1 tsp vanilla
  • 2 1/2 tsp expresso powder
  • 6 Tbs whole milk
  • 1 1/2 tsp water
  • 2 eggs

For the ice cream:

  • 2 cups heavy whipping cream
  • 1 can condensed milk
  • 1 tsp vanilla

For the topping:

  • 6 oz dark chocolate bar, chopped
  • 1 tsp vegetable oil
  • 3/4 cup coconut flakes, toasted

Directions

To make the banana bread:

  • Preheat oven to 350 degrees Fahrenheit or 175 degrees Celsius. Spray a 9×5 inch bread pan with cooking spray. In a small bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt. In a large bowl mix together the brown sugar, eggs, oil, mashed bananas, vanilla, and milk. In a little bowl dissolve the expresso powder in the water. Pour the mixture into the wet ingredients and mix together. Add the wet ingredients to the dry ingredients. Mix until just combined. Pour into prepared loaf pan. Bake for 50-55 minutes. Let cool on wire wrack.

To make the ice cream:

  • Whipp the whipping cream with a whisk until soft peaks form. Fold in a condensed milk and vanilla extract. Pour into a metal or glass pan and freeze until solid.

To assemble the sandwiches:

  • Cut the banana bread into 12 pieces. Cut each piece in half. Place a big scoop of ice cream (or amount desired) on top of one half of each piece. Place other half of each piece of banana bread onto the halves with ice cream. Wrap the sandwiches with parchment paper and put them into the freezer.
  • Melt the chocolate bar in the microwave in thirty second increments. Once melted, stir in the 1 tsp of oil.
  • Take the sandwiches out of the freezer and dip half of each into the melted chocolate. Place on a sheet of parchment paper and sprinkle with toasted coconut. Return them to the freezer and freeze until the chocolate is hardened. Enjoy!

If you’ve made this recipe tag https://www.instagram.com/baking_alaine/ on Instagram and use the hashtag #baking_alaine.

Crunchy Chocolate Chia Seed Coconut Granola

If you’re sick of soft flavorless granola, I got the right recipe for you! Crunchy and full of flavor, this granola is perfect to eat as cereal, top a smoothie, or just eat by the handful! I added instant coffee into this recipe to enhance the chocolate flavor.

Here I use whole wheat flour, but if you are gluten free, you can substitute it for ground flaxseed. Using ground flax seed might make your granola a little chewier, but there is hardly any difference in the taste! You can also use any liquid sweetener you want, honey, agave, or maple syrup.

Yield: 3 cups Prep time: 10 min

Ingredients

  • 2 Cups (205g) rolled oats
  • 1/4 cup (45g) chia seeds
  • 3 Tbs (20g) cocoa powder
  • 6Tbs (20g) coconut flakes, unsweetened
  • 1/4 tsp salt
  • 1/4 tsp instant coffee
  • 1/4 cup (40g) whole wheat flour (you can use ground flaxseeds instead to make it gluten-free)
  • 1/3 cup (80g) coconut oil
  • 1/2 cup (150g) agave (or honey or maple syrup)
  • 1 tsp vanilla extract
  • 1/4 cup (40g) almonds, chopped
  • 1/4 cup (50g) coconut milk

Directions

  • Preheat oven to 300 degrees Fahrenheit (148 degrees Celsius). In a large bowl, mix together the oats, chia seeds, cocoa powder, coconut flakes, salt, instant coffee, and flour. In a small sauce pan, melt the coconut oil with the agave and vanilla over low heat.
  • Once the coconut oil is melted pour the mixture into the dry ingredients. Mix together. Add in the chopped almonds and coconut milk.
  • Spread mixture onto a baking sheet. Bake for 30-40 minutes. Let it cool. Enjoy!

If you’ve made this recipe tag https://www.instagram.com/baking_alaine/ on Instagram and use the hashtag #baking_alaine.

Healthy Whole Wheat Blueberry Coconut Muffins

These simple blueberry muffins are easy and quick to make. Bursting with blueberries, sprinkled with shredded coconut, and made with whole-wheat flour these muffin are perfect for a healthy breakfast or snack! They are also full of fiber and healthy fats. This recipe is made with honey, a healthy alternative to granulated sugar. You can use any oil or milk of your preference.

Sprinkling the tops with shredded coconut gives these muffins a beautiful snowy finishing touch!

Prep time: 10 min
Cook time: 18 min
Yield: 15 muffins

Ingredients

  • 1 3/4 cup (250g) Whole Wheat flour
  • 1/2 cup (75g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of cloves
  • salt
  • 1/2 cup (165g) honey
  • 1/3 cup (50g) avocado oil (or oil of choice)
  • 2 eggs, room temperature
  • 1/2 cup (85g) Greek yogurt
  • 2/3 cup (155g) almond milk (or milk of choice)
  • 2 tsp vanilla extract
  • 1/2 cup (26g) shredded coconut, unsweetened
  • 2 cups (250g) blueberries
  • Extra shredded coconut for sprinkling on top

Directions

  • Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line 15-count muffin tins with cupcake wrappers. In a large bowl mix together the flours, baking powder, baking soda, cloves, and salt.
  • In a small bowl whisk together the honey, oil, eggs, Greek yogurt, almond milk, and vanilla extract. Fold the flour mixture into the wet ingredients until just combined. Fold in the blueberries and shredded coconut. Fill the cupcake wrappers 2/3 of the way full with batter. Sprinkle each muffin top with shredded coconut. Bake for 16-19 minutes. Cool on wire wrack. Enjoy!

If you’ve made this recipe tag https://www.instagram.com/baking_alaine/ on Instagram and use the hashtag #baking_alaine.

Blueberry Lemon Scones

Perfectly sweetened and filled with fresh blueberries, these lemon blueberry scones are the perfect addition to your morning breakfast! Scones are always a excellent way to start of your morning and these scones are no exception.

You can use fresh or frozen blueberries for this recipe, both taste great! If you use frozen blueberries, make sure to defrost them by running them under cold water in a sieve and then pat them dry with paper towels. You can use any kind of milk that you prefer in this recipe, personally I like whole milk.

Make sure your butter is cold when you start making the scones, and that your oven is heated. This ensures that your scone dough will be at the right temperature when you put them in the oven.

Prep time: 20 min
Cook time: 20 min
Yield: 8

Ingredients

  • 2 1/4 cup (325g) all-purpose flour
  • 1/2 cup (110g) granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 Tbs lemon zest
  • 1 stick cold butter, cubed
  • 1/4 cup (55g) lemon juice
  • 1/4 cup (60g) milk
  • 1 egg
  • 1 cup (140g) blueberries

Directions

  • Preheat oven to 400 degrees Fahrenheit or 205 degrees Celsius. Line a baking sheet with parchment paper. In a large bowl mix together the flour, sugar, baking powder, salt, and lemon zest. Using a fork or a pastry cutter cut in the butter into the flour mixture until it resembles coarse crumbs.
  • In a small bowl whisk together the lemon juice, milk, and egg. Pour mixture into the flour mixture and mix until combined, fold in the blueberries. Place the mixture on top of the prepared baking sheet and shape into an 8 inch circle. Cut the circle into eight pieces. Spread the pieces slightly apart. Bake for 20-25 minutes. Let cool on wire wrack Enjoy!

If you’ve made this recipe tag https://www.instagram.com/baking_alaine/ on Instagram and use the hashtag #baking_alaine.

Apple Cinnamon Hand Pies

This apple filling is made with a combination of granny smith apples and honey crisp apples.

Even though it’s not fall, I still love eating and baking with apples! These apple hand pies are a simpler version of the classic apple pie. There is the buttery flakey crust and juicy apple filling, but they are easier to eat by hand. You can dip these hand pies into delicious fully whipped cream or just eat them by themselves.

This pie crust is the best crust you’ll ever eat. It melts in your mouth like ice on a hot day. The hand pies are filled with just the right amount of filling, not to much and not to little.

If you love green apples as much as I do (I literally eat one every day without fail), then you will love these apple cinnamon hand pies. Honey crisp apples are also mixed into the filling to balance out the tartness. So if you are sitting around with nothing better to do or if you need a quick break from work, then its time to get off your butt and bake these hand pies! They will make your day a thousand times better!

Prep time: 1 1/2 hours
Cook time 20 min
Total time: 3 hours
Yield: 12 Hand Pies

Ingredients

For the pie crust:

  • 2 Cup (300g) all-purpose flour
  • 1/2 tsp salt
  • 2Tbs sugar
  • 2 tsp vinegar
  • 2 sticks cold butter, cubed
  • 3-5Tbs ice water
  • 1 egg
  • 2 Tbs butter, diced

For the apple filing:

  • 1 granny smith apple, chopped
  • 1 honey crisp apple, chopped
  • 1 Tbs lemon juice
  • 2/3 cup brown sugar
  • 1 tsp cinnamon
  • pinch of cloves
  • 1/4 tsp salt
  • 1 Tbs cornstarch
  • Whipped cream to serve, if desired

Directions

To make the pie crust:

  • In a food processor, pour in the flour, salt, sugar, and vinegar. Pulse a few times. Add in the 2 sticks of cubed butter, and process until crumbs form. With the food processor running, slowly pour in ice water until a pie dough forms (make sure not to add to much water.)
  • Take the dough out of the processor and form into two disks on two separate pieces of plastic wrap. Wrap up and place in the fridge for 1 hour.

To make the hand pies:

  • Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius. Line a cookie sheet with parchment paper. In a large bowl mix together all of the apple pie filling ingredients. Set aside. Take out the pie dough from the fridge. Roll out the dough into a 1/8 inch thick square.
  • With a pizza cutter cut out 12 3×4 inch rectangles. Place up to six rectangles of pie dough onto the prepared sheet pan. Place about 2 Tbs of apple filling onto each rectangle and spread out evenly, leaving about a 1/4 inch of pie dough free of apple filling from the edge. Take another piece of the pie dough and lay on top of the filling.
  • With a fork press down around the edges of the hand pies to make a seal. In a small bowl whisk the egg with a fork. With a pastry brush, brush the top of the hand pies with the egg wash. Make sure to cover the whole top.
  • With a knife cut four small slashes on the top pie crust. Take 3 pieces of the diced butter and place on top of each pie crust. Bake the hand pies for 20-24 minutes. Enjoy warm!

If you’ve made this recipe tag https://www.instagram.com/baking_alaine/ on Instagram and use the hashtag #baking_alaine.

Strawberry Peach Pie

Get creative with your pie, and design the crust any way you want!

Hey all! This weekend’s baking included strawberry peach pie and a big satisfying scoop of sweet creamy goodness on top. Also known as the best combination ever!

You can eat this pie alone, but I found that this dessert pairs amazingly with vanilla ice cream.

I like this pie not to sweet as I think that the sweetness of the vanilla ice cream adds the right amount of sweetness to the dessert. If you like sweeter pies you can add an additional 1/4 cup of sugar to the strawberry and peach filling.

I can’t braid hair so save my life, but for some reason I love braiding pie crust! Lol. Design the top of this pie with whatever design your heart desires. Personally I love braided pie dough combined with some sort of lattice design!

If your looking for a spring dessert, this is the perfect one for you! I can’t wait for you to make it!

Ingredients

For the pie crust:

  • 2 cups (300g) all-purpose flour
  • 1/2 tsp salt
  • 2 Tbs sugar
  • 2 tsp white vinegar
  • 2 sticks butter, cubed
  • 3-5 Tbs ice water

For the Strawberry Peach filling:

  • 2 1/2 cups (460g) strawberries, chopped, fresh or frozen (if frozen, defrost and drain out most of the excess juices.)
  • 3 cups (455g) Peaches, chopped, fresh or frozen (if frozen, defrost and drain out most of the excess juices.)
  • 1/2 cup (100g) light brown sugar
  • 1/4 cup (55g) granulated sugar
  • 5 Tbs (37g) cornstarch
  • 1 Tbs Lemon juice
  • pinch of salt
  • 1/4 tsp cinnamon
  • pinch of nutmeg
  • 1 egg
  • Vanilla ice cream to serve

Directions

To make the pie crust:

  • In a food processor, pour in the flour, salt, sugar, and vinegar. Pulse a few times. Add in the cubed butter, and process until crumbs form. With the food processor running, slowly pour in ice water until a pie dough forms (make sure not to add to much water.)
  • Take the dough out of the processor and form into a disk on a piece of plastic wrap. Wrap up and place in the fridge for 1 hour.

To make the pie:

  • When ready to prepare the pie, take out the pie dough and cut in half. Roll one half of the pie crust into a 1/8 inch thick circle. Place pie dough circle onto pie plate. Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius.
  • To make the filling, in a large bowl combine the strawberries, peaches, brown sugar, granulated sugar, cornstarch, lemon juice, salt, cinnamon, and nutmeg.
  • Pour filling on top of the pie dough in the pie plate. Roll out the other half of the pie dough and cut into your desired shape. Design the top of the pie filling with your choice of design using the second half of the pie dough. When done, whisk together the egg and lightly brush on top of the top pie crust with a pastry brush. Bake in preheated oven for 45-60 minutes. When pie crust is browned and the filling is bubbling, take out of oven and let pie cool completely. Strawberry Peach Pie is best served with a scoop of vanilla ice cream. Enjoy!

If you’ve made this recipe tag https://www.instagram.com/baking_alaine/ on Instagram and use the hashtag #baking_alaine.

Chocolate Dipped Peanut Butter Cookie Ice Cream Sandwiches

These sandwiches are made with my gluten free peanut butter cookies!

If food could have couples, these peanut butter cookies and ice cream would be the most fitting duo! Creamy vanilla ice cream sits in between two mouthwatering peanut butter cookies. Dark chocolate is chilled on each half of the sandwiches for a satisfying, crunchy, and chocolatey bite!

The recipe I made for the ice cream only has three ingredients, and doesn’t require an ice cream machine!

  • Whipping cream
  • Condensed milk
  • Vanilla extract or vanilla bean

To make the sandwiches you simply place a scoop of homemade ice cream onto one cookie, place another cookie on top, dip half of the sandwich in your choice of chocolate, freeze, and serve!

I definitely recommend using dark chocolate, as its gives an amazing crunch and, not being to sweet, it complements the other elements of this dessert beautifully.

You can make these sandwiches days in advanced, and enjoy premade!

Prep time: 1 hour
Total time: 3 1/3 hours
Yield: 6-7 sandwiches

Ingredients

Directions

  • In a small bowl whip heavy whipping cream with a mixer until soft peaks form. Fold in condensed milk and vanilla extract (or vanilla bean seeds). Pour the mixture into a 9×5 inch loaf pan, or pan of choice. Cover with plastic wrap and place in freezer for 4-5 hours, or until frozen to ice cream consistency.
  • To make the sandwiches, take one peanut butter cookie and place a 1/4 cup scoop of ice cream on top. Place another cookie on top of the ice cream and wrap the sandwich in wax paper until ready to dip in chocolate.
  • When your sandwiches are sandwiched, melt the chocolate in a bowl in the microwave, in 30 second intervals. Once melted, mix in vegetable oil. Take one of the ice cream sandwiches and dip in the melted chocolate. Repeat with the others. Place in the freezer until the chocolate is hardened. Enjoy!

If you’ve made this recipe tag https://www.instagram.com/baking_alaine/ on Instagram and use the hashtag #baking_alaine.

Overnight Breakfast Casserole

This casserole has added veggies to keep you satisfied and energized all morning!

This foolproof breakfast casserole is packed with veggies and protein to energize your day. Breakfast Casseroles are an excellent meal to make the night before a busy morning. Easter morning is no exception. Prepare this recipe the day of or the night before and pop it in the oven, and it’ll be ready to eat in no time!

One of the great things about this casserole recipe is that you can substitute any vegetable or protein for another! You can also increase or decrease how much food you make by halving or doubling the amount you put in for each ingredient.

The casserole is also loaded with lots cheesy goodness, and who doesn’t love cheese?

This casserole is best served hot and I like to eat it with whole wheat toast.

Prep time: 30 min
Cook time: 50-70 min
Total time: 2 hours
Yield: 12 servings

Ingredients

  • 1 pound bacon
  • 2 russet potatoes, shredded
  • 1 white onion chopped
  • salt and pepper
  • 1 bell pepper, chopped
  • 18 eggs
  • 3/4 cup sour cream
  • 1 1/2 cups half and half
  • 2 cups chopped ham
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 Tbs chives
  • pinch of cayenne pepper
  • 2 cups cubed cheddar cheese (I/4 inch cubes)
  • 2 cups shredded cheese to melt on top

Directions

In a large pan over medium heat cook the bacon until crisp. Once cooked, chop into 1/2 inch pieces. Then drain the bacon fat from the pan except for about a tablespoon.

Place the shredded russet potatoes into a clean towel, and wring out all of the excess liquid. Place the wrung out potatoes and chopped onion into the bacon pan with the tablespoon bacon fat. Cook for 5 min.

Crack the eggs into a large bowl and whisk in half and half, sour cream, salt, pepper, chives, and cayenne pepper. Stir in cheese cubes, bell pepper, bacon, and ham.

Spray a 9×13 inch pan with cooking spray. Spread the potato and onion mixture onto the bottom of the pan. Pour the egg mix on top. Cover with plastic wrap and place in fridge overnight.

In the morning take out the casserole and let sit on the counter while you preheat the oven to 350 degrees Fahrenheit. Once heated, bake for 50-70 minutes. When cooked through, sprinkle the shredded cheese on top and bake for an additional 5 minutes. Enjoy hot!

Notes:

  • You can substitute or add vegetables or a different protein for another.
  • If you are preparing the casserole in the morning, decrease the cooking time by about 20 minutes.

If you’ve made this recipe tag https://www.instagram.com/baking_alaine/ on Instagram and use the hashtag #baking_alaine.

Super Simple Gluten-Free Peanut Butter Cookies

No all-purpose flour? No problem, I got you covered. Here I created a cookie recipe for you that is simple, quick, and gluten-free! Almond flour is used in place of all-purpose flour.

All you need is 5 simple ingredients:

  • peanut butter
  • brown sugar
  • egg
  • almond flour
  • vanilla extract

5 minutes to prepare, 10 minutes in the oven, and 5 minutes of cooling later you’ve got yourself a sweet and tasty dessert!

Try not to eat all of the dough before you bake it. Yes, its that good!

Eat up these cookies with a nice and cold glass of milk!

Prep time: 5 min
Cook time: 10 Min
Total time: 20 min
Yield: 15 cookies

Ingredients

  • 1 cup (160g) light brown sugar
  • 1 cup (240g) creamy peanut butter
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • 1/4 cup (24g) almond flour

Directions

  • Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius. Line a baking sheet with parchment paper.
  • In a medium size bowl mix together the brown sugar, peanut butter, egg, and vanilla. Add in the almond flour.
  • Scoop the cookie dough by tablespoon onto prepared baking sheet and press down with a fork. Bake for 10-12 minutes. Let cool on a wire rack for 5 minutes, or enjoy right off the pan!

Notes:

  • You can substitute crunchy peanut butter for the creamy if you want some extra crunch in your cookies.

If you’ve made this recipe tag https://www.instagram.com/baking_alaine/ on Instagram and use the hashtag #baking_alaine.

Tropical Cake

Eating this tropical cake will take you straight to the tropics. Well, not literally, but this is a cake that is so delish and fresh tasting that you will be dreaming of palm trees and ocean breezes right after your first bite.


Tropical cake is really easy to put together and is simple but delightfully decorated. Feel free use any tropical fruits you would like to garnish the top!

The batter is mixed with flaked coconut and chopped pineapple.

Toasted coconut is a great topper on this cake.

I am positive you will love this scrumptious cake! Get baking!

Prep time: 20 min
Cook time: 40 min
Total time: 3 hours
Yield: 10 servings

Ingredients

For tropical cake:

  • 1 stick unsalted butter, room temperature
  • 3/4 cup (180g) granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs, room temperature
  • 1 1/2 cups (160g) all-purpose flour
  • 2 Tbs (20g) cornstarch
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (115ml) whole milk
  • 3/4 cup (130g) chopped fresh pineapple
  • 1/2 cup (40g) shredded or flaked coconut

For the whipped cream topping:

  • 1 cup (240g) whipping cream
  • 2 Tablespoons (15g) powdered sugar
  • 1/2 tsp vanilla extract
  • sliced kiwis for topping
  • extra fresh pineapple chunks for topping
  • extra 1/4 cup (20g) coconut flakes for topping

Directions

Preheat oven to 350 Fahrenheit or 180 Celsius. Line an 8×8 inch pan with parchment paper and spray with cooking spray. This ensures that the baked cake does not stick to the pan.

In a large bowl cream the butter until light in color. Add in granulated sugar and whip until sugar is fully mixed in and no longer grainy. Blend in vanilla. Beat in eggs one at a time until fully mixed. In a small bowl mix together the flour, cornstarch, baking powder, and salt.

Alternate pouring the flour and milk into the butter mixture, adding in the flour three times and milk twice. Start and end with the flour.

Fold in the chopped pineapple and coconut.

Pour batter into the prepared cake pan. Bake for 30-40 minutes (make sure not to overbake). Cool in pan for 5 minutes, then transfer to wire wrack and cool completely.

Toast the coconut flakes on a sheet pan in a 400 degrees Fahrenheit oven or 200 degrees Celsius for 1-2 minutes or until golden brown. Pat the slices of pineapple with paper towel to bring out all of the extra moisture.

To make the whipped cream, whip the heavy cream until you reach soft peaks. Blend in powdered sugar and vanilla. Make sure not to overwhip.

Spread whipped cream on top of cooled cake and swirl with the back of a spoon. Top with slices of kiwi, pineapple, and toasted coconut. Enjoy!

Notes:

  • If you want to make this cake the day before you serve it, wait 20 minutes before you present it to top with whipped cream and fruit. If you don’t the fruit will look dull and the juices from the fruit will ruin the whipped cream.
  • Use any tropical fruit of your choice to top the cake!

If you’ve made this recipe tag https://www.instagram.com/baking_alaine/ on Instagram and use the hashtag #baking_alaine.