Pineapple Icebox Cake

"Here is a popular dessert in my family. It comes from Naparima Girls' High School cook book. The original calls for almonds which I found to be rather bland. I loved it with brazil nuts. I have also substituted walnuts as it's not everyday I come by brazil nuts. Use which ever are your favourite. The next time I make this I plan to use caramelized pecans."
 
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photo by WizzyTheStick photo by WizzyTheStick
photo by WizzyTheStick
photo by Kathy228 photo by Kathy228
Ready In:
24hrs 20mins
Ingredients:
8
Yields:
1 cake
Serves:
8
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ingredients

  • 6 ounces butter
  • 1 12 cups icing sugar
  • 4 eggs (separated)
  • 1 teaspoon vanilla
  • 2 cups pineapple slices (diced)
  • 1 cup brazil nut (chopped)
  • 1 sponge cake, already baked (I use a store bought, lemon sponge, box cake. I think the lemon gives a better flavour than a plain)
  • 2 cups whipped cream
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directions

  • Cut the cake into one inch thick slices.
  • Cream butter and icing sugar until fluffy.
  • Add egg yolks one at a time, beating after each addition and scraping the sides.
  • Add vanilla, pineapple and brazil nuts.
  • Beat egg whites until stiff but moist and fold into mixture gently.
  • Place a layer of cake in a dish, then a layer of pineapple-butter mixture; continue to layer until all the cake and mixture are used up, ending with the pineapple mixture.
  • Cover with foil and freeze for 24 hours.
  • When ready to use take out and thaw for a 10 minutes. Garnish with whipped cream, a maraschino cherry and sprig of mint,or candied orange pieces -- whatever suits you.
  • Variation: drained peaches or ripe mangoes could be substituted for the pineapple. I have only ever made it with pineapple.

Questions & Replies

  1. Is there any way to thicken filling?I used a coconut oil based butter makes it really runny
     
  2. Is there anyway to "thicken"
     
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Reviews

  1. This one is so simple even a kid could make it. We enjoyed it very much and we will have it again!
     
  2. yummy hot weather dessert! I used fresh pineapple and used walnuts in place of Brazil nuts, thanks for sharing de Roche!...Kitten:)
     
  3. I liked this cake a lot. It's not too sweet. And it's easy because there's no baking if you use a store-bought angel food cake. I made pineapple. My next one will be mango. I sliced and served as many portions as was needed from the frozen cake and returned the rest of the cake to the freezer. It's there for future desserts; I'll always have a delicious cake ready!
     
  4. It's plain, it's simple, it's so easy to make! And it tastes extremely good! I was disappointed in the looks of the finished cake, but that was entirely my fault, since I can't make a 1" slice through anything like a cake [although I figured out later how to do just that: Put the cake inside a round cake pan & carefully slice horizontally across the top of the pan! Result = perfect slices every time!] Anyway, the raves on this cake were OUTSTANDING, & the entire thing was consumed is under 20 minutes by 8 people [half of whom started out with 'just a sliver' of a piece, 'just a taste!' Thanks for the recipe ~ It's one I intend to make often!
     
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Tweaks

  1. yummy hot weather dessert! I used fresh pineapple and used walnuts in place of Brazil nuts, thanks for sharing de Roche!...Kitten:)
     

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