Tropical Tea Party Cakes!

red velvet vanilla pineapple coconut layer cake

I’ve made individual layer cakes several times now, inspired by a recipe I found on The Pancake Princess. One cake fantasy I’ve been mulling over in my head for a while now is a sort of reverse red velvet cake: red velvet flavored frosting and a cake flavor that compliments red velvet, such as vanilla, that would typically be found as the frosting on a red velvet cake.

Elli Quark Red Velvet yogurt cheese makes a perfect, delicious and low-calorie shortcut to obtaining a red velvet icing. To make things more interesting, I incorporated pineapple into the cake, and topped each dainty darling with fresh pineapple and a kiss of coconut flakes! The delicate flavors of this cake really come out when it is served cold. I imagine it would compliment a tropical tea party very well, as it is pink to match the tablecloths and lacy doilies, and the fun tropical flavors would jive well with the native flora on a tropical island!

Pineapple Coconut Red Velvet Layer Cakes

makes 3 individual layer cakes

individual layer cake pineapple coconut vanilla red velvet quark elli

Ingredients:

cake

  • 3/4 cup whole wheat pastry flour
  • 1/4 cup Truvia Baking Blend
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • pinch cinnamon
  • 1/4 cup plain almond milk
  • 1/4 cup warm water
  • 1 tbs pure vanilla extract
  • 1 cup pineapple chunks (reserve some for topping)

frosting/topping

  • one container Elli Quark brand Red Velvet cheese (found in the yogurt section of stores such as Whole Foods Market)
  • 1 tbs sweetened flaked coconut
  • reserved pineapple chunks (see above)

Directions:

Preheat oven to 350 Fahrenheit.

Spray a Wilton Coil Cakes Mini Cakes pan or other jelly roll pan generously with non stick spray.

In a medium bowl, combine dry cake ingredients. Mix. Add wet ingredients and mix until thoroughly combined. Add in pineapple chunks (but reserve a small amount for topping!) and stir.

Pour cake batter into prepared pan.

Bake at 350 Fahrenheit for about 8 minutes.

Remove from oven and allow to cool for 20 minutes.

After cake has cooled, carefully remove from pan and place on desired serving plate. Cut each individual cake into thirds.

Spread Elli Quark on one third of each cake. Then top with another third, spread Elli Quark on top of this, and top with the remaining piece of cake and some more Elli Quark. Place pineapple chunks on top, and sprinkle with coconut flakes.

Repeat this process for the remaining two cake rectangles.

Refrigerate until ready to serve. Serve chilled.

Pinkies up!

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2 responses

  1. My pinkies are up for a kiss of coconut flakes!

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