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FOOD: Whipping up a Cool Stay Cake-tion

NNPA NEWSWIRE — For this treat, I decided to use a flavor that reminds me of summer: Piña Colada. And as the cake base, I used a buttery vanilla pound cake. You can also buy a pound cake and sandwich it with the ice cream, but I wanted to do it the fancy way. It’s not a hard recipe to follow, and it just takes a little while because the ice cream has to set but you will find that the result is definitely worth it.

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Photography by Talia Brown

The Bake with Paris

By Paris Brown, NNPA Newswire Contributor

The Bake with Paris is a new series for BlackPressUSA presented by 13-year-old Paris Brown. Paris loves to bake and she will write about some of her best experiences. Paris will also include her recipes. Please enjoy.

Even though summer’s now a memory, it’s always a good time for a summer-inspired dessert. So, I’m making an ice cream cake!

It’s a cool, creamy cake – a dessert that’s perfect for any time of year.

It’s a bit of a process since I made my very own ice cream, but you can also use store-bought ice cream and switch up the flavors.

For this treat, I decided to use a flavor that reminds me of summer: Piña Colada.

And as the cake base, I used a buttery vanilla pound cake. You can also buy a pound cake and sandwich it with the ice cream, but I wanted to do it the fancy way.

It’s not a hard recipe to follow, and it just takes a little while because the ice cream has to set but you will find that the result is definitely worth it.

Even though many of us can’t travel right now because of the pandemic, this cool refreshing treat will make you feel like you are on an island.

Until we can travel to the beautiful islands of the Bahamas, Jamaica, St. Marteen, and other exotic attractions, let’s pretend with my StayCake-tion cake.

Ingredients

Pineapple ice cream:

  • 2 cups crushed pineapple
  • 3/4 cups corn syrup
  • 1 cup half and half
  • 1 cup heavy cream
  • 1/4 cup milk
  • 1 tablespoon honey (trust me)
  • 1 teaspoon vanilla extract

Coconut ice cream:

  • 1/2 cup cream of coconut
  • 1 cup half and half
  • 1 cup heavy cream
  • 1/2 cup coconut milk
  • 1 cup shredded sweetened coconut
  • 1 teaspoon vanilla extract

Pound Cake:

  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 tsp. vanilla extract
  • 2 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 c. milk
  • (you are also going to need a couple loaf pans for this recipe)

Instructions 

  1. In a blender, combine pineapple, corn syrup, half and half, heavy cream, milk, honey, and vanilla until fully combined. Pour into loaf pan. Freeze until set.
  2. In a blender, combine cream of coconut, half-and-half, heavy cream, coconut milk, shredded coconut, and vanilla extract. Pour into loaf pan. Freeze until set.
  3. Preheat oven to 350° F, grease your loaf pan with butter, then coat with flour.
  4. In a large bowl, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each one, then add vanilla.
  5. In a separate large bowl whisk together flour, baking powder, and salt. Add dry ingredients to wet ingredients and stir until just combined, then add milk and mix until just combined.
  6. Pour batter into prepared loaf pan and smooth top. Bake until a toothpick inserted into the middle comes out clean, about 1 hour.
  7. Cool completely, then wrap with aluminum foil and place in freezer.
  8. Line a loaf pan with aluminum foil.
  9. Start layering cake. Put pound cake on the bottom, then coconut ice cream, then pineapple ice cream. The last layer should be cake.
  10. Freeze until set.
  11. Cover the entire cake with Cool Whip and decorate with maraschino cherries.
  12. Enjoy!

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