On CookieMadness Blog I found this Pineapple Coconut Cake and I knew I had to try it. I love pineapple. It is a very moist cake with wonderful flavor from the topping.
Pineapple Coconut Cake With Self Frosting
Ingredients:
Ingredients:
1 can Crushed pineapple in syrup
-(8 3/4 oz can), drained and save 1/2 cup juice
1/3 cup butter
1/2 c sugar
1 tsp. vanilla extract
1 Egg
1 1/4 cup all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup coconut
1/3 cup dark brown sugar
1/3 cup pecans
3 tbsp. butter (melted)
Directions:
Preheat oven to 350ยบ
In small fry pan toast the pecans (or nuts you choose)
Prepare 8" baking pan with butter and flour or line with parchment paper.
Well drain pineapple, reserving 1/2 cup of the syrup.
In mixing bowl beat together butter, sugar and vanilla. When this mixture is light and creamy, beat in egg.
In small bowl whisk together flour, baking powder and salt.
Then add the flour mixture to creamed mixture alternately with reserved 1/2 cup syrup, beat after each addition.
Spread 1/2 of batter in prepared 8" square cake pan. Take the crushed pineapple and evenly sprinkle over batter. Spread the remaining batter over pineapple.
In small bowl, combine coconut, brown sugar, toasted pecans and melted butter. Sprinkle this mixture over the batter evenly.
Bake for 35 to 40 minutes or until cake tests done.
-(8 3/4 oz can), drained and save 1/2 cup juice
1/3 cup butter
1/2 c sugar
1 tsp. vanilla extract
1 Egg
1 1/4 cup all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup coconut
1/3 cup dark brown sugar
1/3 cup pecans
3 tbsp. butter (melted)
Directions:
Preheat oven to 350ยบ
In small fry pan toast the pecans (or nuts you choose)
Prepare 8" baking pan with butter and flour or line with parchment paper.
Well drain pineapple, reserving 1/2 cup of the syrup.
In mixing bowl beat together butter, sugar and vanilla. When this mixture is light and creamy, beat in egg.
In small bowl whisk together flour, baking powder and salt.
Then add the flour mixture to creamed mixture alternately with reserved 1/2 cup syrup, beat after each addition.
Spread 1/2 of batter in prepared 8" square cake pan. Take the crushed pineapple and evenly sprinkle over batter. Spread the remaining batter over pineapple.
In small bowl, combine coconut, brown sugar, toasted pecans and melted butter. Sprinkle this mixture over the batter evenly.
Bake for 35 to 40 minutes or until cake tests done.
12 comments:
Mouth watering delicious !I'll be right there to help devour the leftovers.
Mouth watering delicious !I'll be right there to help devour the leftovers.
Great photo Mom.
Oh, this looks really good!
And I have tagged you, check the details on my blog.
Rosemary... you are most welcome to come and help us eat them... Coffee is on... :)
Dan... Thanks for the comment... :)
Rosanne....Thanks for the comment and thanks for the tag....I am going now to see... :)
Just wanted to say I tried this cake and it is fantasic, I told Rosemary (my sister) she has to make this. Thank you for a great recipe.
Donna
The "self frosting" looks sooo yummy!!
Anonymous...I am so glad you enjoyed the cake. It is very good ... Thanks for the comment... :)
How to eat a cupcake....Thanks for the comment...they were soo good.
:)
Came across your photos on Flickr on the Baking Group. Wonderful photos. They remind me of the Canadian magazines my Aunt Zena would send to my Mum here in Scotland. Our own magazines in the 1950s never had the beautiful glossy coloured pages of the Canadian and American mags.
My brother and I would leaf through the mags. pretending to take slices of the Mary Baker cakes.
Thank you for bringing back the memory.
hi guys
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