News Americas, NEW YORK, NY, Fri September 4, 2020: This week we’re having a Caribbean dessert for those with a sweet tooth. Here’s a Bahamian coconut or pineapple tart that you can easily make this weekend, according to Nicole Weber.
Bahamian Sweet Pastry Dough:
1/4 cup shortening
1.4 cup butter or margarine
1 cup cups of sugar
1 teaspoon vanilla
1 1/2 teaspoons of baking powder
1 tbsp milk powder
1 1/2 cups of flour
3 tablespoons of water (approx.)
Filling for coconut cake:
3 cups of fresh coconut *, finely grated (mixer can be used.)
1 cup of sugar
1 cup of water
2 teaspoons of vanilla
2 teaspoons of nutmeg
Filling for pineapple cake:
4 cups of freshly crushed pineapple OR 2 cans of crushed pineapple
1 1/2 cups of sugar
Prepare the coconut filling by adding all of the ingredients to a saucepan over medium heat.
Bring to a boil, then reduce the heat and simmer for about 10 minutes or until the liquid evaporates and begins to dry.
Let it cool while you prepare the batter.
Prepare the pineapple filling by mixing the pineapple and sugar in a saucepan and cooking for 15 minutes.
Set aside and let cool while you prepare the batter.
Batter: cream fat and butter until blended.
Add sugar, eggs and vanilla – mix well.
Add baking soda and powdered milk and mix.
Mix the flour and gradual amounts of water – just enough to hold the dough together.
Knead the dough until it is stiff enough to roll out.
Divide into 2 balls, one for the bottom and one for the grid.
Roll out the piece for a 9 inch cake pan.
Fill the cake bowl with coconut filling.
Roll out the remaining dough and cut into strips ½ inch wide.
Place half of the strips about 1 inch apart over the filling.
Lay the remaining strips crosswise to form a grid pattern.
Bake at 350 degrees for about 40 minutes or until the crust is golden brown.