Pina Colada Cream Canoes

Pina Colada Cream Canoes


A cake by any other name wouldn't taste as sweet!

By Kyla Eaglesham

Kyla Eaglesham's pina colada cream canoes.

1 1/4 cups (300 mL) sifted cake-and-pastry flour
1 1/4 cups (300 mL) granulated sugar
1 1/2 cups (375 mL) egg whites (10 to 12 eggs)
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) cream of tartar
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) vanilla
creamy coconut-pineapple filling
Malibu rum, for brushing on cakes
shredded coconut, for garnish

  1. In small bowl, sift flour with 1/2 cup of the sugar.
  2. In large bowl, beat egg whites until foamy; beat in lemon juice, cream of tartar and salt until soft peaks form. Beat in remaining sugar, 2 tbsp at a time, until stiff glossy peaks form.
  3. One-quarter at a time, sift flour mixture overtop eggs and fold in until blended. Fold in vanilla. Scrape into 2 ungreased cream canoe pans. Run spatula through batter to eliminate any large air bubbles; smooth tops.
  4. Bake on middle rack of 375-F (180-C) oven until cakes spring back when lightly touched, about 20 minutes. (Make ahead: Store in airtight container for up to 2 days.)
  5. Use a syringe to fill each cake with creamy coconut-pineapple filling (see below).
  6. Brush tops with rum and sprinkle shredded coconut overtop.

Creamy Pineapple Coconut Filling

4 large egg yolks
1/4 cup plus 1 tbsp pineapple juice
1/2 cup sugar
1 pinch salt
5 tbsp (75 g) cold unsalted butter, cut into pieces
500 mL 35% whipping cream
1 tbsp icing sugar
1/4 cup shredded coconut

  1. Combine yolks, pineapple juice and sugar in a heavy-bottom saucepan; whisk to combine.
  2. Cook over medium-high heat, stirring constantly with a wooden spoon and scraping the sides of the pan, until mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
  3. Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth.
  4. Transfer to a wide bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent skin from forming.
  5. Refrigerate until chilled and set, at least 1 hour or up to 1 day.
  6. In a bowl, whip together cream and icing sugar; add shredded coconut. Fold into chilled pineapple curd.

Steven and Kyla Eaglesham filling cream canoes.Baking beauty Kyla Eaglesham whipped up her first award-winning pie at the tender age of six. Now all grown up, the owner of Madeleines, Cherry Pie & Ice Cream serves near 30 mouth-watering varieties of sweet and savory pies (not to mention cakes and pastries!) at her adorable Toronto shop. Needless to say, this gal can bake. And lucky us, she regularly passes along some of her favourite recipes to us for our fans to enjoy!