I had some pineapple chunks leftover from a canadian bacon and pineapple pizza I made last weekend, and I remembered this recipe I had printed out from Everyday Food.
Since I didn't want to spend a lot of time in the kitchen, this recipe was the perfect choice. Other than toasting the coconut in the oven prior to putting all the ingredients together, it didn't require much prepping. And best of all - except for the dry ingredients it pretty much was a one-bowl operation.
There is something so magical about adding sour cream to butter and sugar. The result was so smooth and silky and folding in the pineapple and toasted coconut not only smelled wonderful, but also felt so light and airy.
Although I glossed over the fact that I was supposed to cover the loaf during the last half of baking time which resulted in a very browned loaf and an even browner coconut topping, the end result was moist and very delicious. John didn't even give it a chance to cool before he cut a piece and then another and gave me two thumbs up! Me? I really liked the texture of the toasted coconut and pineapple in the cake. This is a recipe that I will definitely add to my repertoire and make again.
I think the loaf looks GREAT! I love the combo of pineapple and coconut. I'll have to look at the recipe and give it a try!
ReplyDeleteI hope John saved you a piece! :-)
Elaine - this look marvelous!!! Incredibly moist - and who doesn't like coconut. I LOVE it! Perfect pairing with the pineapple too. So glad John enjoyed it - isn't it just a great feeling when someone devours what you made? It makes it all worth it!
ReplyDeleteomg this looks delicious, thanks I'm making it tomorrow!!
ReplyDeleteElaine, this looks delicious…. I like your mixing bowl such a pretty colour too!
ReplyDeletePS You look like a neat and tidy cook too!