Thursday, 29 March 2012

Pineapple Cake with Toasted Coconut Frosting


My husband and I both like crushed pineapple in our baked goods, on pizza, and in sauces, but we don’t much care for large chunks of pineapple, either fresh or canned.  I know it makes no sense, but people are rarely logical creatures.  (That’s what I tell myself anyway. ;)

I buy canned pineapple when it’s on sale, purchasing several tins at a time so that my purchase will carry me through until it goes on sale again.  It’s usually a good strategy but somehow, this time, I ended up with a couple of tins of pineapple rings instead of the crushed pineapple I usually buy. I need to be more careful about reading labels!

The pineapple rings aren’t a big deal really—other than causing me to be annoyed at myself for carelessness.  I can throw them in my food processor, pulse it a few times, and voilà!  Crushed pineapple.  Yesterday, though, I decided to chop it a little more coarsely and use it to make a riff on my harvest cake.

The cake turned out pretty well, even if I do say so myself. My husband certainly liked it!  It’s what he had for breakfast this morning. 

 I’m so glad that I took the time to make notes because I’ll definitely be making this one again.

To make Pineapple Cake with Toasted Coconut Frosting, you'll need:



  • 1-1/2 cups brown sugar, packed
  • 1/2 cup butter
  • 1 egg
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger 
  • 1/2 cup pineapple juice (reserved when draining the pineapple)
  • 1/2 cup evaporated milk (I use the low fat kind)
  • 1-1/2 cups pineapple (I chopped it by hand but you can use crushed pineapple or tidbits).  If using canned pineapple, make sure it's well drained.



    • 6 Tablespoons (3/8 cup) shredded coconut
    • 6 Tablespoons (3/8 cup) sugar
    • 1/4 teaspoon cream of tartar
    • pinch of salt
    • 1 egg white
    • 2 Tablespoons cold water (not pictured)
    • 1 teaspoon vanilla extract

    Cream the butter and sugar together.  Add in the egg.  Mix until well combined.


    Whisk together the flour, baking soda, cinnamon, and ginger.  Add 1/3 of this mixture to the butter and sugar mixture, stirring until well combined.

    Add the pineapple juice, half of the remaining flour mixture, the evaporated milk, and then the rest of the flour mixture, in the order given, stirring well after each addition.

    You should have a thick batter.


    Stir in the pineapple.

    Transfer the batter to a buttered or oiled 9-inch-square cake pan and spread it until it’s evenly distributed around the pan.


    Bake on the middle rack of a 350˚F oven for 30 to 40 minutes, until a toothpick inserted in the center of the cake comes out clean.


    While the cake is baking, spread the coconut on a cookie sheet and put it in the oven to toast.  Watch it carefully.  It’ll brown quickly.


    As soon as the coconut is lightly browned, remove it from the oven and allow it to cool.

    Allow the cake to cool completely.

    When the cake has cooled, make the frosting.

    Combine the sugar, cream of tartar, salt, egg white, and water in a heat proof bowl.  Place the bowl over a pot of simmering water and whisk the mixture by hand until the sugar is dissolved. 


    Switch to an electric hand mixer or a rotary beater and continue beating the frosting for 5 to 7 minutes, until it stands in peaks. 


    Remove the frosting from over the water and continue beating it until the frosting stiffens to stand in smooth billowy peaks. 


    Mix in the vanilla and the toasted coconut.


    Spread the frosting over the cake. 


    Place the frosted cake under the broiler until the frosting is browned.  Watch carefully!  There’s a very slim margin of time between browned and burned.


    Allow the frosting to cool and set.  Slice the cake with a non-serrated blade and clean the blade after each cut.


    This frosting recipe is adapted from the Seven Minute Frosting recipe in The Fannie Farmer Baking Book by Marion Cunningham, pub. Alfred A. Knopf, New York, 1984.
    ________________________________________________


    This post is linked to Gallery of Favorites hosted by The 21st Century Housewife and Premeditated Leftovers, to Think Pink Sunday hosted by Flamingo Toes, to Sunday Round Up with Kayla, Heather, and Rose, to Making Monday Marvelous hosted by C.R.A.F.T., to Makin' You Crave Monday hosted by Mrs. Happy Homemaker, to Recipe Party at the Sweet Spot, to Delicious Dish Tuesday hosted by Coping With Frugality, Full Time Mama, and Mama Chocolate, to Tuesday Time Out hosted by Reasons to Skip the Housework, to Show Me Extraordinary by The 36th Avenue, and to Tastetastic Thursday hosted by A Little Nosh.

    Gallery of Favorites





    craft

    The Sweet Spot

    Coping With Frugality



    The 36th AVENUE

    20 comments:

    Alea Milham said...

    What a tasty cake! Pineapple and coconut make such a delicious combination. I wish I would have thought of it! :)

    Aunt B said...

    Thank you Alea. :) That's the cool thing about link parties like the Gallery: There are so many good ideas out there and we all get to share them. Thanks for hosting.

    Jenn said...

    Your frosting looks delicious!

    Aunt B said...

    Thank you Jenn. I was pleased with how it turned out.

    Thanks for stopping by to check out the recipe. :)

    Anita Stafford said...

    This cake sounds wonderful, sometimes I find myself craving pineapple, I'll have to add this to my recipes!

    Aunt B said...

    I'm glad you like it Anita. Thank you for stopping by. :)

    The Crunchy Mamacita said...

    Thank you so much for linking up to the Recipe Party @ The Sweet Spot. This looks great!

    Aunt B said...

    Thank you so much for hosting! I so enjoy these link parties. They're a great opportunity to see the wonderful ideas that other bloggers have to share.

    cassandrasminicorner said...

    Thank's for sharing.. This looks soo good..

    Visiting for Pink Sundays- hope you can stop by:)

    http://www.loveablecassandra.com/2012/03/shes-my-yellow-bear.html

    Aunt B said...

    Thanks for stopping by Casandra. I'll check out Pink Sundays. :)

    Maria said...

    Mmmm your cake looks wonderful! I love the pineapple/coconut flavor combination! So yummy! Thanks for sharing!

    Aunt B said...

    I'm glad you like the recipe Maria. Thank you for stopping by. :)

    The 21st Century Housewife© said...

    I love the sound of this cake, and it looks delicious too! It's great you can use canned pineapple in it and I like the cinnamon and ginger you have included as well. Thank you for sharing another delicious recipe.

    Aunt B said...

    Thank you for hosting! I'm glad you like the recipe.

    Our Heirloom Life said...

    This recipe looks delicious! Yum!
    ourheirloomlife.com

    Aunt B said...

    I'm glad you like it. Thank you for stopping by.

    Desiree @ The 36th AVENUE said...

    I am featuring your dessert on my blog today... YUM!

    Aunt B said...

    Thank you for sharing it. I'm honoured! :)

    Full Time Mama said...

    YUM! I made a pineapple upside down cake last weekend for a friends' bday. Must have been in the air. ;) This looks amazing, I'll def have to try this one!
    Thanks for linking up another great recipe!!

    Aunt B said...

    We love upside down cake too. :) Thanks for hosting. I appreciate the opportunity to share my recipes and I always find interesting links at Delicious Dish Tuesday. :)