Pineapple Coconut Self Frosting Cake question.

16 years ago

Walnutcreek, do you think this will work in a small bundt pan? Or will the "good stuff" end up at the wrong end of the cake when inverted? I want to make it today. (I do have the pan the recipe calls for.)

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Comments (3)

centralcacyclist
Original Author
16 years ago
Oh, yes! The recipe for those who missed it.

Pineapple Coconut Self Frosting Cake

1 8.75-oz can crushed pineapple in syrup
1/3 cup shortening
1/2 cup sugar
1 teaspoon vanilla
1 egg
1 1/4 cup all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup flaked coconut
1/3 cup brown sugar
1/3 cup pecans
3 tablespoon margarine or butter (melted)

Thoroughly drain pineapple, reserving 1/2 cup of the syrup. Beat together shortening, sugar and vanilla. When creamy, beat in egg. Sift together flour, baking powder and salt; add to creamed mixture alternately with reserved syrup, beating after each addition. Spread 1/2 of batter in greased and floured 8" round or square cake pan. Try to evenly layer with crushed pineapple. Cover with remaining batter. In small bowl, combine coconut, brown sugar, pecans, and butter. Try to sprinkle evenly over batter. Bake at 350Â° for 35 to 40 minutes.
jojoco
16 years ago
this looks so good, and, I have all the ingredients. Do you think it will matter if I coarsely chop pineapple chunks that are in "natural juice" instead of crushed in syrup? Btw, I love recipes that say "try".

jo
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Ah, well, Annie, we didn't have cake mixes or a mixer or an oven. Just scratch ingredients, a mixing bowl sized cheap aluminum pot, a table fork, and a way to bake on a gas ring that was similar to the Omnia oven. It's a ring pan with a wide flue up the middle and a vented solid top which reflects the heat down. It worked. It made cake. It made good cake. With AP flour. :) But we didn't usually frost it or anything like that, and usually didn't decorate it at all. It was just cake. In the beginning, I did give it time and thought, but I went in already knowing how to bake a cake. A friend showed me the light on how to improvise successfully. Practice showed me the difference between two and three eggs, depending on how many we had. The only fail was the one time I forgot the baking powder (it came in little packets and was very hard to measure, which is how I learned that the exact amount doesn't mean that much as long as it's there). Even that was salvageable as a kind of dense pastry bottom with fruit. I have good cake recipes. I have one that is a perfect bundt cake with a perfect crumb. I bake them. People like them. But they like the improvisational ones too. :) People just like cake!
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Isn't it wonderful that we all can make our own choices according to our own tastes?! And no one is right or wrong. I laughed when I saw your list of pineapple and dairy mixtures, Linda...bleh! I wouldn't eat any of them. Back in the olden days when people actually ordered banana splits, the one thing I never could abide was pineapple sauce on the ice cream! And coconut cream isn't dairy in my book, but not really a Pina Colada fan either. But I do love a fresh, ripe pineapple! Maybe it is regional...where I live there are so many fresh, local ingredients, many from the sea, and a real foodie culture, so you're right....beef stew would likely not be served for a company meal (regardless of the fancy French name it could be called); crepes might be served, not as a dessert, but maybe as a main dish or breakfast. Not much flaming of food these days. Back in the 1970's when I lived in a more rural area where people raise their own beef, so they eat much more of it, beef stew might have been something we'd have eaten (but still probably not for a company meal). Come to think of it, that's when carrot cake was at its most popular in my cooking life, too. Likely not what you'd find around here these days. Things seem to be focused on lighter fare, fresh ingredients, more veggies, fewer sauces, etc. But I'm sure I'd enjoy a beef stew dinner with crepes for dessert, if I were your guest. I'd pass on the ambrosia!
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centralcacyclist
Original Author
16 years ago
I had the same thing, Jo. Chunks, not crushed. I tossed them in the blender though the FP probably would have been a better idea but more set up time. The blender lives on the counter, the FP does not.

It's very yummy and not too sweet, especially with the layer of unsweetened pineapple. I also used all brown sugar as I am out of regular sugar at the moment. As a result it has a caramel flavor. I also made slightly more topping and baked it in a square ceramic casserole dish.

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Pineapple Coconut Self Frosting Cake question.

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centralcacyclist
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jojoco

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Pineapple Coconut Self Frosting Cake question.

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centralcacyclistOriginal Author

jojoco

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