Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup canned crushed pineapple, drained
- 1/2 cup sweetened shredded coconut
- 1/2 cup sour cream
- 1/2 cup heavy cream
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°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, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Beat in the eggs one at a time, then add the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the pineapple, coconut, sour cream, and heavy cream until just combined.
7. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Time:
Preparation Time: 20 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 456
Fat: 24g
Carbohydrates: 54g
Protein: 5g
Substitutions for Ingredients:
- Unsalted butter: can be substituted with vegan butter or coconut oil
- Granulated sugar: can be substituted with coconut sugar or maple syrup
- Sour cream: can be substituted with plain Greek yogurt
- Heavy cream: can be substituted with coconut cream
Variations:
- Add 1/2 cup chopped walnuts or pecans for a crunchy texture
- Add 1/2 cup shredded coconut for a more intense coconut flavor
- Add 1/2 cup diced fresh pineapple for a more intense pineapple flavor
Tips and Tricks:
- Make sure to cream the butter and sugar together until light and fluffy for a light and airy cake.
- Make sure to fold in the wet ingredients until just combined for a moist and fluffy cake.
Storage Instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- Reheat the cake in a preheated 350°F oven for 10 minutes, or until warmed through.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
Garnishes:
- Whipped cream
- Toasted coconut flakes
- Fresh pineapple slices
Pairings:
- Vanilla ice cream
- Coconut ice cream
- Pineapple sorbet
Suggested Side Dishes:
- Tropical fruit salad
- Coconut rice
- Grilled pineapple
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of heavy cream to the batter before baking.
- If the cake is too moist, reduce the amount of pineapple and/or coconut in the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Make sure to use a clean bowl and whisk when mixing the batter.
Food History:
- Pineapple has been cultivated in tropical climates for centuries and is believed to have originated in South America.
- Coconut has been used in many cultures for centuries and is believed to have originated in Southeast Asia.
Flavor Profiles:
- Sweet: pineapple, coconut, sugar
- Tangy: sour cream
- Rich: butter, heavy cream
Serving Suggestions:
- Serve the cake as a dessert or as a snack with a cup of coffee or tea.
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