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Coconut-Pineapple Cake
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Topic: Coconut-Pineapple Cake (Read 5221 times)
Mommom
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Coconut-Pineapple Cake
«
on:
July 23, 2007, 07:16:40 PM »
Coconut-Pineapple Cake
Adapted from 1,000 Vegetarian Recipes
1 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter or margine, softened to room temperature
1 cup sugar
1/2 cup unsweetened coconut milk
3 eggs
1 1/2 cups sweetened shredded coconut, divided
One 8 oz can crushed pineapple in unsweetened juice, undrained
3 tablespoons raspberry preserves (or use any kind of preserves you like)
1. Preheat oven to 350F. Grease and flour a 9-inch-square baking pan.
2. In a medium bowl or on a piece of waxed paper, stir together both flours, the baking powder, baking soda, and salt.
3. In a large bowl, cream the butter with the sugar. Beat in the coconut milk and eggs (the mixture will look curdled). Stir in 1 cup of the coconut and the pineapple with juice. Stir in the flour mixture.
4. Spread the batter into the prepared pan. Dollop the top of cake with preserves 1/2 teaspoon at a time. Sprinkle with remaining 1/2 cup coconut.
5. Bake 45 to 55 minutes or until a toothpick inserted into the center comes out clean. Cut into squares.
Makes 16 squares; serves 16.
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