Tuesday, 16 March 2010

• Food Porn: Pineapple Coconut Loaf Cake

  

  If you wish your Pineapple Coconut Loaf Cake looked as good as this, check out the recipe. 

  Ingredients:

  • 1 1/2 cups sweetened shredded coconut
  • 1/2 cup butter (at room temperature, plus more for the pan)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup sugar
  • 1 cup sour cream
  • 1 can (20 oz.) pineapple chunks in juice, drained well.

  Directions:

  1. Preheat oven to 350 degrees.
  2. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally (6 to 10 minutes) and then set aside.
  3. Butter and flour a 9 x 5 inch loaf pan, set aside.
  4. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
  5. Using a mixer on high speed, beat butter and sugar, until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low and add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix until just combined. Do not over mix.
  6. Using a rubber spatula, fold pineapple and 1 cup coconut into the batter. Spoon into prepared pan and smooth the top. Sprinkle with extra coconut. Bake for 65-70 minutes (cover pan with foil halfway through.) Let cake cool 15 minutes. Transfer to a rack to cool completely.

  Note: Though you have to "toast" the coconut, the whole thing is ridiculously easy to make. I am actually thinking of tweaking the recipe to make something I'll actually want to eat since the batter is pretty basic and can hold just about any type of fruit you want to toss in. While I am thinking of making a peach loaf, strawberries, raspberries, blueberries or even apples could be a great addition.

  (Photo by: Courtney Kae Cobb)

  Have you ever made Pineapple Coconut Loaf Cake?

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