Thursday, April 30, 2009

Easy Pineapple Coconut Cake

I have had a full Tupperware of freshly cut pineapples sitting in the fridge for a week. Nobody seemed to bother touching them. So here comes this pineapple cake.

I combined a couple recipes to make my own. Generally speaking, I believe that American's palate is born for sweetness and richness, I mean really sweet. In this regard, I prefer the European standard of sweetness.

Anyhow, here is my recipe:

2 cups all-purpose flour
1 cup white sugar
1 cup coconut flakes
2 eggs
2 tsp baking soda
1 tsp vanilla extract
2.5 cups of coarsely blended fresh pineapples
For glaze, 1 Tbsp cocoa powder, 2/3 cup confectioner's sugar and 2~3 Tbsp water


1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9X13 baking dish.

2. In a large bowl, mix together the flour, sugar, coconut flakes and baking soda. Make a well in the center and add the eggs, vanilla and blended pineapple with the juice. Mix well to blend.
3. Bake for 40~45 minutes, or till a toothpick inserted into cake comes out clean.
4. To make the glaze: in a measuring cup, combine cocoa powder, confectioners sugar and water. Mix till smooth. Spread on warm cake and let it cool down.

In my opinion, this is not the best cake I have ever baked, however, it is still tasty. Next time when I bake it, I will blend the pineapple gently, leaving a lot of big chunks for texture; I will cut down coconut flakes to 1/2 cup and blend them into really fine pieces. The coconut flakes in my cake sort of overwhelmed the pineapple flavor and the cake texture as well; Certainly, I can cut down even more sugar and add about 1/2 ~1 cup of pineapples. Will try these modifications and update this post, hopefully, soon.

1 comment:

Justin Schwartz said...

ooh, the glaze. that really MAKES this cake.