This cake is not a traditional fluffy poundcake.The inside is chewy,  sticky, and completely addictive. I was attempting to make a run-of-the-mill dry pound cake and cover it with frosting but ended up substituting a few ingredients and inventing this. It was one of those rare times the kitchen was a lab and the experiment yielded a delicious frankencake. It was so moist and delicious on its own that I served it sans-frosting and it was a hit.

  • 1 1/4 sticks of butter
  • 3/4 cup sugar
  • 2 teaspoons vanilla paste (or extract)
  • 3 eggs
  • 3/4 cup fresh pineapple pure (about 3 slices)
  • 3/4 cup milk +1 tablespoon of coconut powder inside
  • 1 1/2 cups flour
  • 1/2 cup coconut powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt

 

Preheat oven to 350 degrees.

Butter and dust with flour a 9 inch loaf pan, and set aside.

Place one tablespoon of coconut powder in the milk and set aside.

Blend fresh pineapple until smooth and set aside.

In a bowl, place the flour, coconut powder, baking powder, and salt, whisk and, you guessed it, set aside.There is a lot of ‘setting aside’ here, so when it is go-time you will be assembling like a boss.

In a stand mixture (or handheld mixer and bowl) cream the butter and sugar for a few minutes (about 3).

Scrape the sides down with a spatula halfway through.

While still mixing, add the vanilla and 3 eggs; one egg at a time. Stop the mixer, scrape down the sides with a rubber spatula and mix again.

Add the milk + coconut powder mixture and mix on medium for a few minutes.

Turn the mixer down to low, slowly add the dry ingredients into the wet. Stop the mixer, scrape down the sides with a rubber spatula and mix again.

Pour the batter into the prepared loaf pan and place in the preheated oven.

This cake takes a really long time to cook, about 1h45m. When you insert the toothpick or knife it might still be wet. The sign that the cake is done is when it stops jiggling in the middle. It never really dries up, it has a surprisingly satisfying chewy texture. The outside it crunchy, but the inside almost feels steamed.

Let cool in the loaf pan. Once cooled it should come out easily. Slice with a serrated knife, it will crumble no matter what you do.

 

Chewy Coconut Pineapple Cake

Category: Desert

Chewy Coconut Pineapple Cake

This cake is not a traditional fluffy poundcake.The inside is chewy,  sticky, and completely addictive. I was attempting to make a run-of-the-mill dry pound cake and cover it with frosting but ended up substituting a few ingredients and inventing this. It was one of those rare times the kitchen was a lab and the experiment yielded a delicious frankencake. It was so moist and delicious on its own that I served it sans-frosting and it was a hit.  

Ingredients

  • 1 1/4 sticks of butter
  • 3/4 cup sugar
  • 2 teaspoons vanilla paste (or extract)
  • 3 eggs
  • 3/4 cup fresh pineapple pure (about 3 slices) 
  • 3/4 cup milk +1 tablespoon of coconut powder inside
  • 1 1/2 cups flour
  • 1/2 cup coconut powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees.
  2. Butter and dust with flour a 9 inch loaf pan, and set aside.
  3. Place one tablespoon of coconut powder in the milk and set aside.
  4. Blend fresh pineapple until smooth and set aside.
  5. In a bowl, place the flour, coconut powder, baking powder, and salt, whisk and, you guessed it, set aside.
  6. There is a lot of 'setting aside' here, so when it is go-time you will be assembling like a boss.
  7. In a stand mixture (or handheld mixer and bowl) cream the butter and sugar for a few minutes (about 3). Scrape the sides down with a spatula halfway through. 
  8. While still mixing, add the vanilla and 3 eggs; one egg at a time.
  9. Stop the mixer, scrape down the sides with a rubber spatula and mix again.
  10. Add the milk + coconut powder mixture and mix on medium for a few minutes.
  11. Turn the mixer down to low, slowly add the dry ingredients into the wet. 
  12. Stop the mixer, scrape down the sides with a rubber spatula and mix again.
  13. Pour the batter into the prepared loaf pan and place in the preheated oven.
  14. This cake takes a really long time to cook, about 1h45m.
  15. When you insert the toothpick or knife it might still be wet. The sign that the cake is done is when it stops jiggling in the middle. It never really dries up, it has a surprisingly satisfying chewy texture. The outside it crunchy, but the inside almost feels steamed.
  16. Let cool in the loaf pan.
  17. Once cooled it should come out easily. Slice with a serrated knife, it will crumble no matter what you do.
http://www.foodosopher.com/chewy-coconut/