July 6, 2009

Yummy


I took a plate of this yummy stuff to Aunt Vicky's house for our 3rd of July get together. I've already posted it at Jan's Kitchen, but not everyone visits that blog, so I thought I'd spread the word on the yumminess.

Pineapple-Coconut Loaf

1 1/2 cups sweetened shredded coconut
1/2 cup (1 stick) unsalted butter, room temp, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus for pan
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3 large eggs
1 cup sour cream
1 can (20 ounces) pineapple chunks in juice, drained well

Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 10 to 15 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.

Use an electric mixer on high speed to beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and
ending with flour mixture. Mix just until combined (do not over mix).

Use a rubber spatula to fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely. Slice to serve.

I cut each slice in half, for a nice presentation, and to extend the yumminess!

Keeps at room temp, wrapped in plastic, up to 2 days.

1 comment

  1. Mmm, this sounds so yummy! Thanks for stopping by!

    ReplyDelete

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