Pineapple Icebox Cake
I noticed last weekend on my walk to the bakeware shop that… I love making food! I had 2 desserts in mind and needed a tart tray and an 8″ spring pan. Laegel Handelshaus is my favorite store in Hamburg, clothes shops included! It has a full wall of cookie cutters, Japanese kitchen knives in lit up glass cases, French copper pots hanging from the ceiling and every kitchen utensil you may ever need for baking or cooking. After I walked around the store twice with my little dog Olive, I paid for my 2 pans and received a free cloth bag with my purchase. I have to say, I was so happy and somewhat proud that I received it! Like it was a reward for shopping at my favorite shop.
So after a very trying week, I have finally found time to post one of my mid week creations, A Pineapple Icebox Cake. It has been freezing temperatures here but this summer cake gave us the first hint of the long summer to come. The Lemon Cookie Crust is crunchy and sweet with a hint of lemon zest. And the Pineapple Cream is light and airy and even sweeter with the Pineapple Whip over the top. This cake uses 1 whole pineapple and is actually 3 different things in one, a lemon cookie (crust), a pineapple pudding (cream) and a pineapple smoothie (whip topping). All together it came out beautiful with the different shades of yellow layers. Please enjoy indulging this 3 in 1 dessert!
Pineapple Icebox Cake
Lemon Cookie Crust:
- 2 c Cashews
- 2 tbls Coconut Oil, melted
- 2 tbls Agave Nectar
- 1/2 tsp Vanilla Powder
- Juice from 1/2 Lemon
- Zest from 1 Lemon
Grind the cashews in a food processor or Magic Bullet on the flat blade till a meal is formed. Mix the cashew meal and the rest of the ingredients in a bowl and press into a 8″ Spring Pan. Be sure to lightly wipe the pan with coconut oil and to only push the crust very gently into place as you want it to be light and not a tough crust.
Pineapple Cream Center:
- 1 1/2 c Pineapple
- 1/3 c Almond Milk
- 1/2 c Cashews (optional, soaked for 2 hours)
- 3 tbls Coconut Oil, melted
Blend all the ingredients in a blender until there are no cashew chunks left. If it is coming out a bit grainy then continue blending in Magic Bullet using the flat blade in order to get a completely creamy consistency. Pour over the cookie crust and place in the freezer for 1 hour until it is slightly set.
Pineapple Whip Topping:
- 3 1/2 c Pineapple or the rest of the Pineapple
Blend the pineapple in a blender until smooth. Keep the lid on the blender and let the mixture sit in the in the fridge for an 1-2 hours so that the pulp separates from the juice. The pulp will float to the top. To test that it has separated enough, take a spoonful and turn it upside down. If it is does not drip off, then it is ready. Spoon out over the Pineapple Cream and place in the freezer for 2 hours or overnight.
To serve let defrost at room temperature for 20 min or until desired softness. Remove the spring pan sides, slice and serve. This cake will keep for several days in the fridge and up to 3 months in freezer ready for moments when cake craving hit!
Makes 1 8″ Spring Pan Cake