Pineapple Coconut Cake

10 May


I have the best mom in the world. This cake was just a small tribute to the millions of amazing things she’s done for me over the years. She’s always been exactly what I need, and for that I am grateful. Oh, and this cake rocks.

Pineapple Coconut Cake
serves a bunch/adapted from this recipe

Here’s what I used:

Cake

  • 1 1/2 cups coconut
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 1 3/4 cups flour
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter (room temperature)
  • 3/4 cup sugar
  • 1 can pineapple chunks (I used a 20 oz can)

Glaze

  • 1/2 cup confectioners sugar
  • 2 tablespoons lime juice

Here’s what I did:

  1. Toast the coconut at 350 degrees for about 5 – 8 minutes, stirring frequently, (check after 5…you do not want to burn coconut. It’s sad) – set aside.
  2. Lightly beat eggs, sour cream and vanilla in a medium bowl.
  3. In a separate bowl mix together flour, baking soda, baking powder and salt.
  4. Beat together butter and sugar until light and fluffy – about 2 to 3 minutes.
  5. Keep mixer on medium speed, and gradually add 1/3 of the egg mixture and then 1/3 of the dry mixture – alternating until fully combined.
  6. Open pineapple and drain juice – pat dry.
  7. Mix the cooled coconut and pineapple chunks into the batter.
  8. Pour batter into a prepared bundt pan and bake at 350 degrees for about an hour or until a toothpick comes out clean.
  9. Mix together sugar and lime juice, and pour over cooled cake.
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