Pinapple and Coconut Bundt Cake


This is from The Cake Keeper book by Lauren Chattman. The combo of coconut and pineapple is amazing!

1 1/2 c toasted unsweetened coconut
2 eggs
1 c fat free sour cream
1 tsp vanilla
1 3/4 c flour
1 1/2 tsp baking powder
1/4 tsp baking side
1/4 tsp salt
1/2 c butter, softened
1/2 c coconut palm sugar
1 20 oz can crushed pineapple, drained

1/2 c powdered sugar
1 TBSP lime juice

Preheat oven to 350. Spary a Bundt pan.

Combine butter and sugar, beat until fluffy in a stand mixer, about 2 minutes. Add the eggs one at a time, beating in. Add sour cream and vanilla.

Whisk together flour, salt, baking soda and baking powder. Add to wet ingredients. Add pineapple and coconut and beat until combined. Scrape into Bundt pan.

Bake for 50 – 70 minutes. Let cool 15 minutes and invert into a plate.

Whisk together glaze and drizzle over the top.

Serves 8 – 10.

Pineapple Upside Down Cake


This is my take on the classic. It is surprisingly quick to make, a bit healthier than the classic and just as tasty. I used coconut palm sugar instead of brown sugar, it gives it a nice nutty flavor.

4 TBSP undated butter
1/2 c packed brown sugar
Pineapple chunks, 1/2 inch thick
2 c flour (3/4 whole wheat, 1 1/4 all purpose)
1/2 c brown sugar
1 tsp baking powder
1/2 tsp baking soda
1 c buttermilk
1/3 c canola oil
2 large eggs
1 egg white
1 tsp vanilla extract

Preheat oven to 350.

Put butter in a 10 inch nonstick cake pan. Melt in oven. Sprinkle brown sugar evenly over the bottom, then arrange pineapple in the bottom of the pan.

Combine dry ingredients. Combine wet ingredients, stir in dry and pour over pineapple. Bake 30 – 35 minutes until a toothpick comes out clean. Allow to cool, then invert onto a plate.

Serves 10.