Thursday, August 15, 2013

Tropical pineapple and coconut cake - No FFwD

This week is makeup week at French Fridays with Dorie.  The only recipe that I haven't made so far is salmon in a jar - and I ain't making that.  So this week, there is no FFWD  from me.

I wanted to start with a shout-out to the lovely guys at J&T Electrical in Ashburton, who saved me from a weekend without baking by fixing my errant Kitchenaid.  The pivot pin had come nearly all the way out and would not go back in, despite all of my substantial will being applied, but J&T Electrical fixed it for me in a few minutes.  Hooray - I am back in action!

Instead of FFWD, this Friday I am bringing you an absolutely delicious Pineapple and Coconut Cake, based on a recipe for Coconut Pineapple Crumb Cake by Gesine Bullock Prado at G Bakes.  Isn't it a beauty:

Instead of making the recipe into cupcakes like Gesine, I made one big cake, and I skipped the crumble topping - I could not live with adding 4 sticks of butter on top of the 2 sticks in the cake.  I also made a couple of other tweaks.  The end result was magnificent, and the cake was enjoyed whole-heartedly by my colleagues.

If you would like to try this tropical treat, you will need:

250g butter, softened
1 1/2 cups sugar
5 eggs
3 cups plain flour
1 tablespoon baking powder
3/4 cup coconut milk
1/2 cup buttermilk
1 cup desiccated coconut
1 cup drained crushed pineapple

Preheat your oven to 180 degrees Celsius.  Spray an 8" round deep cake tin with oil, then line the base with baking paper and spray the baking paper with oil.

In a medium bowl, sift together the flour and baking powder.
In the bowl of a stand mixer, beat together the butter and sugar until light and creamy.  Beat in the eggs one at a time, beating well between each addition.  Add the flour and combined alternately, starting and ending with the flour.  Mix until just combined.  Using a rubber spatula, fold in the coconut and pineapple

Pour the batter into your prepared cake tin, then bake for one hour or until cooked through.

Allow the cake to cool in the tin for 10 minutes, then unmould onto a wire rack to cool completely.  Slice and enjoy!