Pineapple & Toasted Coconut Cake
Jul 28, 2013 18:31:45 GMT -5
Post by PrisonerOfHope on Jul 28, 2013 18:31:45 GMT -5
Pineapple & Toasted Coconut Cake
Cake:
1 ½ cups sweetened flaked coconut
2 large eggs
1 cup sour cream
1 teaspoon pure vanilla extract
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon table salt
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
1 can (20oz) pineapple chunks in juice, drained well and patted dry
Glaze:
½ cup confectioners’ sugar
1 tablespoon fresh lime juice
Preheat the oven to 350°F. Butter and flour a 12-cup bundt pan.
Spread the coconut on a baking sheet and toast until just golden, stirring frequently, about 5 minutes. Set aside to cool completely. Keep the oven on.
Combine the eggs, sour cream and vanilla in a large measuring cup and lightly beat with a fork. In a medium bowl, whisk together the flour, baking powder, baking soda and salt in a medium bowl.
In the large bowl of an electric mixer cream the butter and sugar until light and fluffy, scraping down the sides of the bowl once or twice if necessary.
On low speed, alternately add the dry ingredients in three additions with the sour cream in two additions, beginning and ending with the dry ingredients. Scrape the sides of the bowl after each addition. Beat the batter 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, 50-60 minutes. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Glaze:
Sift the confectioners’ into a small bowl, then gradually add the lime juice, stirring until desired consistency. Drizzle the glaze over the cake, then let the glaze set for 30 minutes before slicing and serving.
Cake:
1 ½ cups sweetened flaked coconut
2 large eggs
1 cup sour cream
1 teaspoon pure vanilla extract
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon table salt
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
1 can (20oz) pineapple chunks in juice, drained well and patted dry
Glaze:
½ cup confectioners’ sugar
1 tablespoon fresh lime juice
Preheat the oven to 350°F. Butter and flour a 12-cup bundt pan.
Spread the coconut on a baking sheet and toast until just golden, stirring frequently, about 5 minutes. Set aside to cool completely. Keep the oven on.
Combine the eggs, sour cream and vanilla in a large measuring cup and lightly beat with a fork. In a medium bowl, whisk together the flour, baking powder, baking soda and salt in a medium bowl.
In the large bowl of an electric mixer cream the butter and sugar until light and fluffy, scraping down the sides of the bowl once or twice if necessary.
On low speed, alternately add the dry ingredients in three additions with the sour cream in two additions, beginning and ending with the dry ingredients. Scrape the sides of the bowl after each addition. Beat the batter 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, 50-60 minutes. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Glaze:
Sift the confectioners’ into a small bowl, then gradually add the lime juice, stirring until desired consistency. Drizzle the glaze over the cake, then let the glaze set for 30 minutes before slicing and serving.
