If You Like Pina Colada .....
Hello, my dearest friends! It's been exactly 13 days since my last post, shame on me. Let's see, I could tell you I was in Paris eating chocolat croissants at cafes du livre, or maybe I was visiting Santorin Island in Greece learning how to make baklava with the natives, or perhaps I went to do missionary work in a third world country. But, the truth, my friends is life took over me with too many responsibilities, so many that if I list them, you would probably get tired by just reading them.
I made a cake yesterday, one I had never made before. I experimented with a few ingredients and it turned out pretty darn good. It's a pineapple and coconut cake; it's so good and moist. I baked it in a bundt pan, but I am sure you can also bake it in a 13 x 9 inch pan as well. If you like pina colada, you will surely enjoy this cake. Next time, I will add some rum.
Pineapple Coconut Cake
Ingredients: Yield: 12 Servings
2 1/2 cups flour
1 3/4 cups sugar
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 cup sour cream
8 ounce can crushed pineapple with juice
8 ounces pineapple juice
1 cup grated coconut in heavy syrup
1 tablespoon light rum (optional)
Note: If you cannot find grated coconut in heavy syrup, an alternative would be to make a sugar glaze and top with coconut flakes.
Preheat oven to 350 degrees.
In bowl of electric mixer, combine flour, sugar, baking soda, baking powder, salt, eggs, oil, and sour cream; mix well. Add crushed pineapple and mix until combined. Add pineapple juice; mix. If adding rum, this is the time to do so. With rubber spatula, scrape down sides and bottom; pour contents into baking pan. Bake for 55 minutes or until inserter comes out clean. If baking in 13 x 9 inch pan, might take less baking time, about 40 minutes.
Let cake cool completely before transferring to cooling rack. Transfer to serving plate and pour grated coconut in syrup by the tablespoon.