For the Hamilton video, I created a coconut cake with an earl grey simple syrup and a condensed milk sauce, topped with toasted coconut, caramelized pineapple, and a chewy pineapple chip. I came up with this recipe because Alexander Hamilton was born in the Caribbean, but eventually moves to the 13 colonies, a British colony at the time. Therefore I took the Caribbean flavors of coconut and pineapple and paired them with the earl gray from Britain.
Recipe:
Coconut Cake:
Ingredients:
2 2/3 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 1/8 teaspoons kosher salt
1/2 teaspoon ground cardamom (optional)
1 can coconut milk
1 cup oil (vegetable oil, coconut oil, avocado oil, etc.)
2 egg whites (medium-large)
1/2 teaspoon coconut extract (optional)
Instructions
Preheat the oven to 350 degrees F and spray muffin pans with non-stick spray. Whisk together flour, sugar, baking powder, salt, (and cardamom) in a bowl. Put the coconut milk, oil, egg whites, (and coconut extract) in a separate bowl, whisk to combine. Take the coconut milk mixture and add it to the flour mixture, stir together until smooth. Divide the batter equally along the muffin tin and bake until golden on top and firm to the touch, about 15-20 mins (insert a toothpick into the middle of the cake, if it comes out clean, then the cake is done.) Cool completely, then add toppings.
Earl Grey Simple Syrup:
Ingredients:
1 cup earl grey tea
3/4 cup granulated sugar
Instructions:
Combine the earl grey tea and sugar in a small saucepan. Cook until all of the sugar has dissolved. Let the mixture cool away from the stove, and wait until plating.
Condensed milk sauce:
Ingredients:
1 can condensed milk
1 cup sugar
1 teaspoon vanilla extract
Instructions:
Pour condensed milk, sugar, and vanilla into a pot and turn the heat to medium high. Continue to cook until it starts to boil, then reduce to a simmer. Turn off the heat once the sugar has dissolved and the mixture is fully incorporated.
Caramelized Pineapple:
Ingredients:
1/2 a pineapple, cut into 1/4 in pieces
3/4 cup brown sugar
2 tablespoons orange liqueur
3 tablespoons butter
Instructions: Add the cut up pineapple and brown sugar to a large non-stick pan. Continue to cook the pineapple on medium heat until the sugar coats the pineapple and begins to melt. Add in the orange liqueur. Continue to cook for 10-15 mins, until the pineapple is soft and the liquid has begun to thicken. Once the pineapple is done, add the butter and cook until it has melted.
Toasted Coconut and Chewy Pineapple Chips:
Ingredients:
1/2 cup shredded coconut
1/2 a pineapple, cut into thinly sliced strips
Instructions: Preheat the oven to 275 degrees F. Put the coconut and pineapple strips on a baking sheet. Make sure the coconut is thinly laid out so that it cooks evenly. Remove the coconut once it begins to brown. Remove the pineapple once it has shriveled up and is harder on the outside, but still chewy on the inside.
Plating:
To put it all together, cut the top off of the coconut cake to have a level surface. Put the cut side down onto the plate. Cover the top of the cake with the condensed milk sauce, and then place your caramelized pineapple on top. Sprinkle your toasted coconut and pineapple chips on the top as well. Voilà!
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