Pineapple and toasted coconut cake
Coconut pineapple bundt cake
I have been working on the Daring Baker challenge for the last two days and all that time Tom has been anxiously watching the process and suggesting I finish it all for tuesday so he can take it to work and share with his coworkers… Unfortunately for him that is not gonna happen! It needs to be chilled for at least overnight (no, no I will not share the secret!! Check back on the 27th!!) so that means it will be ready tomorrowmorning. But obviously I still need to take pictures of it plus it is not really enough to feed 9 hungry mouths. So… instead I figure I would make him and his team happy by baking something else.
I had never made a Bundt cake up until today. I don’t know why; it’s one of those things that my grandma used to make and funny enough so does Tom’s grandma. Is it a grandma thing? I had asked Santa for a bundt caketin which I got so it was time to put it to good use. Only two days earlier I received a package from Amazon with a couple new cookbooks… (I have a serious cookbook addiction, as I know many of you have too) and among them was a small book with 100 lovely cake recipe.Cake Keeper Cakes
Adding the icing
He was sitting next to me in bed when we were discussing all of the above and was watching over my shoulder when I was going through the book and he thought that this particular cake would be good. And what can I say? It is really good. We did ofcourse have to pretaste the cake before it is going to it’s final destination and let’s face it; this cake is too much even for 9 people, so they won’t mind if two small pieces are missing right?
PINEAPPLE AND TOASTED COCONUT CAKE
Ingredients:
1,5 cups sweetened flaked coconut
2 large eggs
1 cup sour cream
1 tsp pure vanilla extract
1 3/4 cups all-purpose flour
1/4 tsp baking soda
1,5 tsp baking powder
1/4 tsp salt
1/2 cup or 113 gr of butter, softened
3/4 cup sugar
1 can (500 gr) pineapple chunks in juice, drained well and patted dry
For the glaze; 1/2 cup of confectioners sugar, 1 tbsp of fresh lime juice
Directions:
Preheat the oven to 350F (or 200C). Grease a 12-cup Bundtpan and dust with flour. Spread the coconut on a baking sheet and toast until just golden, stirring frequently, about 5 minutes. Take care not to burn the coconut. Set aside to cool completely.
Combine the eggs, sour cream and vanilla in a large measuring cup and lightly beat. Combine the flour, baking powder, baking soda and salt in a medium bowl.
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice if necessary.
With the mixer on medium-low speed, pour 1/3 of the egg mixture into the bowl in a slow stream. Add 1/3 of the flour mixture. Add another 1/3 of the egg mixture and another 1/3 of the flour mixture. Add the remaining egg mixture and then the remaining flour mixture. Scrape down the sides of the bowl and beat on medium speed for 1 minute. Stir in the toasted coconut and the pineapple chunks.
Scrape the batter into the prepared pan. Bake the cake until a toothpick inserted in the center comes out clean, 1 hour to 10 hour and 10 minutes. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Make the glaze; Whisk together the confectioners sugar and lime juice in a medium bowl. Place the cake on a wire rack set over a baking sheet. Drizzle the glaze over the cake, allowing it to run down the sides of the cake. Let the glaze set for 30 minutes before slicing and serving
Notes: I found the given time in the oven quite long so I checked at 45 minutes and found that the cake was already done at that point so I took it out of the oven. And it was perfectly done, so make sure to check from time to time to prevent overcooking the cake. It's lovely and if you make sure you pat the pineapple dry well enough it will not be too moist (something I was afraid of at first) The taste of coconut was subtle but overal the cake is rather sweet but delicious!
Recipe from Cake Keeper Cakes by Lauren Chattman
Appetizer
Asian
Bread
Breakfast
Desserts & other sweets
Healthy
What a sexy photo of the glaze just oozing down the sides of the cake…yummyness captured in time.
[Reply]
I like how one day you post a white bean salad (healthy other than that bacon!) and the next day it is this fluffy pineapple cake! I want to reach inside the computer and lick the glaze
[Reply]
Beautiful photos! And the cake sounds really good!
[Reply]
My DB is chillin’ tonight too. Am very nervous about it! Your pineapple cake looks very nice, I have never used a ring mould but am due to for something I’m making at the week. I hope mine comes out as well as yours.
[Reply]
I LOVE the photo!
)So sweet of you to bake something especially for Tom’s colleagues 
)They are soo lucky!!
I just finished DB.. not very happy with the photos.. but I am wrung out of ideas.. so, it’s still resting in the fridge waiting for that spark.. noone touches it till then..LOL
Btw.. I have never baked a bundt either.. but then I don’t have a pan to bake it in
hmm.. Amazoooon!!
[Reply]
What a lovely looking cake! The combo of coconut with pineapple sounds excellent! I think bundt cakes are kind of an old-fashioned thing – but once you make one you realize how delicious they can be.
[Reply]
FABULOUS cake!!! Im thinking tropics and a pina colada with a slice of this right now! yum!
[Reply]
What lovely flavors and photos (as always). Thanks for sharing this lovely recipe with us.
[Reply]
I just stumbled upon your blog. Lo and behold… a cake with my two favorite things: pineapple and coconut. What a lovely cake.
[Reply]
Pineapple and coconut just makes me jump with joy……love the cake with the delicious icing dripping on the side!!!
[Reply]
always an awesome combination! love the flavors of both and integrated into a cake – well it’s simply awesome!
[Reply]
Tom is right, this pineapple cake is really good! I must try it
Sawadee from bangkok,
Kris
[Reply]
What a lovely cake! I thought of making pineapple slice from my leftover pineapple jam. I might change my mind
[Reply]
How tropical Simone…and that gorgeous glaze oozing down the side! I love this! Beautifully captured too!
[Reply]
I know what you mean Simone about cookbook addictions! We need to go to therapy!
The cake is lovely – lucky for Tom’s coworkers!
[Reply]
Oh, now those photos look luscious- Nice action shots!
You’re seriously making me want to scrap my plans for a healthy lunch and just eat cake…
[Reply]
I love the tropical flavours you used! I’m terrible with bundt cakes, mine always stick to the mould and break…
I’ve been working on the DB challenge too! I can’t wait to see what you’ve come up with!
[Reply]
This reminds me of a cake my mom used to make (which she learned from her grandma! so yes, it is a grandma thing, LOL) It looks delicious and the safe flavor combination soulds lovely. Next time send them a pepper cake just to see their reaction, hehe
[Reply]
Simone (junglefrog) — February 24th, 2010 at 08:34
See… I just knew it was a grandma thing!!!
[Reply]
Great flavour combination!
[Reply]
I love the tropical flavors. bookmarking this cake.:-)
[Reply]
Bundt cake is one of my absolute favories! This looks delicious!
[Reply]
So pretty. My mom would love this. I’m gonna pass it on to her…
[Reply]
Coconut and pineapple…reminds me of my recent trip to Hawaii! I love bundt cake…so dense and moist! This one looks wonderful, and the addition of sour cream puts it over the top!
I WILL try this!
[Reply]
This is one of my favorite bundt!
[Reply]
Such summery flavors…perfect for here…it’s summer!
[Reply]
I know what you mean about the daring bakers. Michael has been peeping in and out of my kitchen for days now… and keeps asking ‘when will it be ready to eat’.
But Simone, you made your hubby a wonderful cake no doubt about that.
And I love the pictures… I never guessed a cake could look so sexy!
[Reply]
What a great bundt cake! The combination of pineapple and coconut is so Caribbean .. sounds awfully good.
[Reply]
Uuu, this looks good. I don’t like sugar glaze but the photo with the cut cake makes me want to take a big bite.
[Reply]
what a marvelous bundt cake debut! the tropical flavors would temporarily transport me away from this bitter and brutal winter. bravo!
[Reply]
This looks fab! I am not sure I can find sweetened dessicated coconut though.
[Reply]
Simone, we’ve got another cold gray day here in Belgium. This cake looks like just the remedy–sunshine on a plate!
[Reply]
Oh wow, this looks so moist and decadent! The pineapple and coconut combination has got me ready for Springtime and warmer weather already!
[Reply]
what a nice cake. must be delicious!
[Reply]
OOOoooh that looks GOOD!
[Reply]