Tropical Nutty Pineapple Icebox Cake
Delight your taste buds with this luscious Tropical Nutty Pineapple Icebox Cake! A cherished family dessert derived from the Naparima Girls' High School cookbook, this enchanting treat brings together rich layers of buttery goodness, tropical pineapple, and crunchy nuts—transforming an ordinary sponge cake into an extraordinary delight. While the classic recipe calls for almonds, I found a personal twist by incorporating Brazil nuts for their unique flavor, though walnuts work beautifully as well. With an upcoming experiment featuring caramelized pecans, this dessert allows for endless creativity. Serve it at gatherings, and watch your guests revel in its creamy texture and tantalizing taste, making it an everlasting part of your dessert repertoire.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Butter
6 ounces (Softened)
Icing sugar
1 1/2 cups (Sifted)
Eggs
4 (Separated)
Vanilla extract
1 teaspoon (Liquid)
Pineapple slices
2 cups (Diced)
Brazil nuts
1 cup (Chopped)
Lemon sponge cake
1 (Store-bought and already baked)
Whipped cream
2 cups (Prepared)
Instructions
1
Begin by slicing the store-bought lemon sponge cake into 1-inch thick pieces and set aside.
2
In a mixing bowl, cream together the softened butter and icing sugar until the mixture is light and fluffy.
3
Add the egg yolks one at a time, ensuring to beat well after each addition while scraping down the sides of the bowl as needed.
4
Blend in the vanilla extract, followed by the diced pineapple and chopped Brazil nuts, mixing until well incorporated.
5
In a separate bowl, whisk the egg whites until they form stiff peaks. Carefully fold the egg whites into the pineapple mixture, being gentle to maintain the lightness of the batter.
6
In a generous serving dish, arrange a layer of sponge cake, followed by a layer of the pineapple-nut butter mixture. Repeat this layering process until all the cake and mixture are used, finishing with a layer of the pineapple mixture on top.
7
Cover the dish with foil and freeze the cake for a minimum of 24 hours to solidify the layers.
8
When ready to serve, remove the cake from the freezer and let it thaw for about 10 minutes.
9
Garnish with whipped cream, a maraschino cherry, a sprig of fresh mint, or candied orange pieces to elevate your presentation. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Tropical Nutty Pineapple Icebox Cake?
It is a luscious layered dessert featuring a buttery cream, diced pineapple, nuts, and lemon sponge cake that is frozen for a creamy texture.
What is the origin of this recipe?
This recipe is a cherished family dessert derived from the Naparima Girls' High School cookbook.
What type of cake is used as the base?
The recipe calls for one store-bought lemon sponge cake.
How should the lemon sponge cake be prepared?
The sponge cake should be sliced into 1-inch thick pieces before assembly.
What kind of nuts are recommended for this cake?
While the classic recipe uses almonds, this version uses one cup of chopped Brazil nuts.
Can I substitute Brazil nuts with something else?
Yes, walnuts work beautifully, and caramelized pecans are another creative option.
How much butter is needed?
You will need 6 ounces of softened butter.
What type of sugar should I use?
The recipe requires 1 1/2 cups of sifted icing sugar.
How many eggs are required for the recipe?
The recipe uses 4 eggs, which need to be separated into yolks and whites.
How much pineapple is included in the mixture?
The recipe uses 2 cups of diced pineapple slices.
What is the first step in creating the filling?
The first step is to cream together the softened butter and sifted icing sugar until light and fluffy.
How are the egg yolks incorporated?
The egg yolks are added one at a time, beating well and scraping the bowl after each addition.
When do I add the vanilla extract?
The vanilla extract is blended into the mixture after the egg yolks have been incorporated.
How are the egg whites prepared?
The egg whites are whisked in a separate bowl until they form stiff peaks.
How should the egg whites be added to the pineapple mixture?
They should be carefully folded in to maintain the lightness of the batter.
How do I assemble the icebox cake?
Arrange a layer of sponge cake in a serving dish, then a layer of the pineapple-nut mixture, repeating until finished.
What should be the top layer of the cake?
The assembly should finish with a layer of the pineapple mixture on top.
How long does the cake need to freeze?
The cake must be frozen for a minimum of 24 hours to solidify the layers.
Should the dish be covered in the freezer?
Yes, the dish should be covered with foil before freezing.
How long should the cake thaw before serving?
Remove the cake from the freezer and let it thaw for about 10 minutes before serving.
What are the suggested garnishes for this dessert?
You can garnish with whipped cream, maraschino cherries, fresh mint, or candied orange pieces.
How much whipped cream is needed for serving?
The recipe suggests 2 cups of prepared whipped cream for garnishing.
How much vanilla extract is used?
One teaspoon of liquid vanilla extract is required.
What is the total number of ingredients?
There are 8 main ingredients used in this recipe.
What is the primary texture of this dessert?
It has a creamy texture with crunchy nut pieces and soft sponge cake layers.
What tags are associated with this recipe?
Tags include dessert, icebox cake, frozen dessert, pineapple, nuts, tropical, and family recipe.
Can I use walnuts instead of Brazil nuts?
Yes, walnuts are a perfect substitute if Brazil nuts are not available.
Is the pineapple fresh or canned?
The recipe calls for pineapple slices, which can be canned, then diced into 2 cups.
What type of serving dish is recommended?
A generous serving dish that can accommodate multiple layers is best.
Can this dessert be made in advance?
Yes, it is designed to be made at least 24 hours in advance and kept in the freezer.