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Frosting & Glazes

Pineapple Coconut Cream Gelatin Poke Filling

Alice Gless Recipe shared by:
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I decided to see how my favorite gelatin dessert I worked out myself a year or so ago would work instead of plain jello. Granted there was plenty extra because I have the proportions all worked out for the size of bowl shown, and I love it so much I will eat it up plus it lasts as gelatin for several days.

  • Hands-On Time: 15 Minutes
  • Total Time: 10 Hours
  • Servings: Need 3 cups to pour over 9X13 cake, about 18 servings
  • Rating:


  • 4 small boxes Island Pineapple Jello; if you can't find it use frozen or canned pineapple juice double and omit the 4 cups cold water
  • 1 envelope unflavored gelatin sprinkled over 1 cup cold water
  • 4 cups cold water brought to a full boil
  • 1 cup cold water instead of the usual
  • 1 12-ounce can of evaporated milk
  • 1 13.5-ounce can of Asian coconut milk.
  • What I used is Thai but not as thick, says NU'OC COT DUA coconut milk gata on the can. It will shake in the can, you can hear and feel it.
  • Some are too thick and you can tell they are heavy, have to set in warm water to get out of the can.
  • You can work out smaller proportions to do it but this uses up all the evap milk and coconut milk

Baking Instructions

  1. If you think of it, pre-chill the evaporated milk and coconut milk; it will speed up the set.
  2. I set the stainless steel bowl (about 3 quarts) shown on a stove burner I wasn't using.
  3. Have the Jello packets shaken down, opened across the top and set aside carefully so it won't spill or pour dry into bowl.
  4. Bring the 4 cups cold water to a boil. I used some strained pineapple juice from upsidedown cupcakes and added enough water to make 4 cups.
  5. Pour the boiling water into the bowl.
  6. Empty the 4 packets of opened gelatin into the hot water in the bowl, try not to get any on your spoon.
  7. Pour the softened cupful of gelatin into the bowl.
  8. Stir for 2 minutes or until it's perfectly smooth and all sugar and gelatin dissolved.
  9. Add 1 cup cold water.
  10. Let it sit until it cools down to room temperature (I have more time than some and don't like putting hot jello in the fridge).
  11. Now shake the evaporated milk well, open and pour into bowl with Jello mixture.
  12. Open the can of coconut milk and pour into the bowl with the Jello mixture.
  13. Stir well (I try to get every bit of milk out of the bottom if I can).
  14. Set covered or uncovered in refrigerator, it will thicken to pouring consistency in about 40 minutes (I checked in 20 minutes then again in 10 minutes and it was ready, you don't want it too thick or it will no longer work. Some pour the hot gelatin right on the cooled, poked cake.
  15. Pour 3 cups of the slightly thickened gelatin evenly over cake which has been poked with thick spoon handle or fork.
  16. Let the cake set for about 15 minutes to let as much soak in as will.
  17. Cover with plastic wrap and set in refrigerator (overnight is best).
  18. Set the partially empty gelatin bowl back in the refrigerator to set up firmer to eat or use for something else.
  19. I'll post the rest in another day or two.
  20. Lots of new possibilities rather than plain Jello.

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Spliting cake layers

Spliting cake layers

I have found when I need to split one layer into two I use thread to cut through the cake. It is easier than trying to get them even using a knife. Once I get the thread even around the cake I cross the two ends and pull them crosswise which cuts the layer of cake into two pieces. You can also use dental floss but make sure it is not flavored as it sometimes will leave the taste behind on the cake.

Secret to non-sticking frosting!

Secret to non-sticking frosting!

Do you hate when you frost and the top of your cake rips? Well here is your tip. Dip your spatula ( i am not a very good speller) or knife and let it sit in warm water for at least 5-10 minutes. That way your cake or what ever your cooking cools. Keep re-dipping your utensil before you spread. That way your cake won't tear or rip. Enjoy baking! CookinGal

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