Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe avocado
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut
For the Coconut-Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowls
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat together the oil, granulated sugar, and light brown sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
4. Add the mashed avocado and crushed pineapple to the wet ingredients and mix until combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before frosting.
For the Coconut-Cream Cheese Frosting:
1. In a large bowl, beat together the cream cheese and butter with an electric mixer until light and fluffy.
2. Gradually add the powdered sugar and mix until combined.
3. Add the vanilla extract and shredded coconut and mix until combined.
4. Spread the frosting over the cooled cake.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350 degrees F
Serving Size: 12 slices
Nutritional Information (per slice):
Calories: 437
Fat: 22.5g
Carbohydrates: 54.3g
Protein: 5.3g
Substitutions for Ingredients
- Vegetable oil: Canola oil or melted coconut oil
- Granulated sugar: Coconut sugar or maple syrup
- Light brown sugar: Coconut sugar
- Eggs: Flax eggs
- Vanilla extract: Almond extract
- Shredded coconut: Chopped nuts
Variations:
- Add 1/2 cup of chopped nuts to the batter for a crunchy texture
- Substitute the crushed pineapple for 1 cup of diced mango
- Add 1 teaspoon of ground cinnamon to the batter for a hint of spice
Tips and Tricks:
- Make sure the avocado is ripe and mashed until smooth before adding it to the batter
- Make sure the cream cheese and butter are softened before mixing them together
- If the frosting is too thick, add a tablespoon of milk to thin it out
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat individual slices in the microwave for 15-20 seconds.
Presentation Ideas:
- Garnish the cake with fresh pineapple slices
- Sprinkle the top of the cake with shredded coconut
- Serve the cake with a dollop of whipped cream
Garnishes:
- Fresh pineapple slices
- Shredded coconut
- Whipped cream
Pairings:
- Serve with a glass of cold milk
- Serve with a scoop of vanilla ice cream
Suggested Side Dishes:
- Tropical fruit salad
- Coconut rice
- Grilled pineapple
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk to the batter
- If the frosting is too thin, add more powdered sugar
Food Safety Advice:
- Make sure all ingredients are fresh and not expired
- Refrigerate the cake after it has cooled
Food History:
Avocado is native to Central and South America and has been a staple in many cultures for centuries. Pineapple is native to South America and was brought to Europe by Christopher Columbus.
Flavor Profiles:
This cake has a sweet and creamy flavor with hints of tropical fruit. The frosting is creamy and sweet with a hint of coconut.
Serving Suggestions:
- Serve as a dessert after a meal
- Serve as a snack with coffee or tea
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