By: Sachi & Pepa
Featuring: LesserEvil Piña Colada Popcorn
Ingredients:
Cake
- 2 2⁄3 cups gluten free flour
- 1 cup finely ground LesserEvil Piña Colada Popcorn, divided
- 1 cup sugar
- 1 1⁄2 tsp baking soda
- 3⁄4 tsp salt
- 1 1⁄2 cups shredded coconut
- 1 1⁄2 cups coconut milk
- 1⁄2 cup melted coconut oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
Pineapple Curd
- 1 cup pineapple juice
- 2 tbsp lime juice
- 3⁄4 cup sugar
- 6 tbsp cornstarch
- 4 egg yolks
- 2 whole eggs
- 4 tbsp butter, cubed
Frosting
- 4 cups vegan powdered sugar
- 1⁄2 cup vegan butter
- 1⁄4 cup + 2 tbsp coconut cream
- 1⁄2 tsp almond extract
Directions:
To make the cake
- Combine all ingredients in a large bowl, except the popcorn, and mix until no lumps remain. Fold in 1⁄2 cup popcorn, reserving the rest for topping.
- Pour evenly into two 9” parchment lined cake pans and bake for 30 minutes. Cool completely.
To make the frosting
- Combine all ingredients in a standing mixer or in a bowl with a hand mixer. Beat
until completely smooth and no lumps remain. Can be made up to 2 days in advance.
To make the curd
- In a small pot, mix together the pineapple juice, lime juice, sugar and cornstarch. Whisk to remove any lumps and heat over medium.
- Meanwhile whisk the eggs together until doubled in volume. Slowly add the hot liquid to the eggs, whisking so as not to cook the eggs. Return the mixture to the pot and heat 2-3 minutes over medium until thickened.
- Remove from heat and whisk in butter cubes until completely smooth and shiny. Cover with plastic wrap against the curd to prevent a thick film from forming. Let cool completely then place in a piping bag for use.
To assemble
- Place one cake round on a 10” plate. Pipe the coconut frosting on the top outline of the cake, leaving the middle open.
- Pipe the pineapple curd filling into the entire center. Top with the second cake round, then apply icing to the top and sides. Garnish with additional popcorn and dehydrated fruit.
