This one is adapted from Skinny Taste. It is so moist and dense! I doubled the frosting and sliced the cake in half to make it 2 layer cake. I baked it in a springform pan to make it easier to release.
1 1/2 c all-purpose flour
1 c sugar
1/4 c flaked coconut
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
2 tbsp canola oil
2 large eggs
1 1/2 tsp vanilla
2 c grated carrots, peeled
20 oz can crushed pineapple in juice, drained
1/4 c chopped walnuts
For the Cream Cheese Frosting:
2 – 8 oz Cream Cheese
1/2 c powdered sugar
2 tsp vanilla extract
Preheat oven to 350°.
In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
In a medium bowl, combine oil, eggs, and vanilla; stir well.
Add grated carrots and pineapple; mix well.
Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.
Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.
To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake.
Run a knife along the edge of the cake and release the pan. Use a serrated knife to cut the cake in half. Carefully flip the top half onto a plate. Spread about 1/2 the cream cheese frosting onto the layer. Then flip the second layer on top and spread with frosting.
Fresh pineapple makes all the difference! It takes a couple bowls, is fairly easy and quick clean up! Let them eat cake!
1/2 c unsalted butter
1/2 c coconut palm or brown sugar
20 oz pineapple chunks
1 c flour
1 tsp baking powder
1/4 tsp salt
3 eggs, separated
3/4 c coconut palm sugar
1/2 tsp lemon sxtract
6 tbsp milk
1 tsp vanilla
Preheat oven to 350 and spray an 8” pan.
In a small sauce pan over medium low heat melt butter until foaming. Whisk in sugar and cook 2 minutes whisking. Pour into pan and arrange pineapple on top.
Combine flour, baking powder, and salt in a medium bowl.
Place egg white in a bowl and beat with an electric mixer until they hold stiff peaks. Scrape into a bowl.
Add egg yolks and sugar into that bowl and beat until fluffy, about 5 minutes. Mix in lemon, vanilla and 1/2 the milk. Add flour and beat, pour in the rest of the milk and beat until smooth. Fold in the egg whites.
Pour over the pineapple and bake for 40 – 45 minutes until a cake tester comes out clean.
Let cool 5 minutes. Then flip onto a plate, placing a bits that stick onto the top of the cake. Let cool and enjoy!
Season chicken all over with salt and pepper and place in a large bowl. In a medium bowl, whisk to combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, Sriracha, garlic, and ginger.
Pour marinade over chicken and cover with plastic wrap. Marinate in the refrigerator for at least 1 hour, or up to 6 hours.
Heat grill or grill pan over medium heat. Add pineapple and cook, turning occasionally, until charred on all sides, 10 to 15 minutes.
Meanwhile, remove chicken from marinade, then bring marinade to a boil in a medium sauce pan over high heat. Boil until it is the consistency of a thin barbecue sauce, about 9 minutes.
When pineapple is done cooking, remove from grill and add chicken thighs, skin side down. Cook, turning occasionally and basting with sauce, until skin is crisp and chicken is cooked through, about 20 minutes in total.
The kids requested Kahlua Pork for Sunday dinner, I came up with this tropical inspired salad to accompany it. I had some of Trader Joe’s Tropical Mix trail mix that I added, it has macadamia nuts, dried cranberries, pineapple etc it made for the perfect combo of crunch and sweet.
1 1/2 Tbsp tahini sauce
2 tsp Grade B maple syrup
1 Tbsp apple cider vinegar
2 Tbsp pineapple juice
Combine all ingredients in a small jar and shake.
1 head of romaine, chopped
1/4 c pineapple chunks
2 tbsp unsweetened coconut
1/4 c nuts of your choice, toasted and chopped
1/4 c dried cranberries or pineapple
Add to a large bowl drizzle with some dressing and toss to coat.
The tea marinated pork really made this dish special. This is a great weeknight summmer meal.
1 c boiling
1/4 c sugar
2 English breakfast tea bags
One 1-pound pork tenderloin,butterflied and flattened
Three 1/2-inch-thick slices of fresh pineapple—peeled, quartered and cored 1 red onion, cut through the core into 1/4-inch wedges
3 tbsp olive oil or avocado oil
1/4 c lime juice
2 tbsp minced cilantro
1 diced avocado 1 thinly sliced jalapeño, for serving
In a large bowl, combine the boiling water, sugar and tea bags and let stand for 5 minutes. Discard the tea bags and stir the tea to dissolve the sugar. Let cool completely, then add the pork and refrigerate for 1 hour or overnight.
Remove the pork from the marinade. Grill the pork over high heat, turning once, until lightly charred and an instant-read thermometer inserted in the pork registers 135°, about 7 minutes. Transfer to a carving board and let rest for 5 minutes, then slice the pork against the grain. Meanwhile, grill the pineapple and onion, turning once, until charred, about 4 minutes.
In a small bowl, whisk the lime juice with the minced cilantro and oil. Season the dressing with salt and pepper. Serve the pork, pineapple and onion over steamed rice with diced avocado, thinly sliced jalapeño and the lime dressing.