Wednesday, June 11, 2008

I've been baking

Well today I have been baking. David is on a county farm service committee that meets about once a month to review various county farm programs. I have gotten in the habit of sending something to the group to snack on while they are meeting. (It's been good for my catering biz, as you can imagine!) Anyway today I tried a newer recipe that I wanted to share.
Coconut-Pineapple Loaf Cake, which sounds like a mouthful, so I decided to name it Hawaiian Pound Cake, and here's the recipe:
1 1/2 Cups Coconut (I used the sweetened flake type and a 'generous' cup would probably be enough)
1 stick of butter (it called for unsalted, I used regular butter, but I bet that margarine would work as well) at room temperature
1 1/2 Cups flour (it called for extra to flour the pan, which I forgot to do)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 Cup sugar
3 large eggs
1 Cup sour Cream
1-20 oz can Pineapple (the recipe said chunk, but I wasn't satisfied with the results, crushed works much better, in my opinion) well drained
1. Preheat oven to 350 degrees. Spread coconut on a cookie sheet. Bake until lightly roasted, 6 to 10 minutes, stirring maybe once or twice. Butter and flour the loaf pan. (I only sprayed it with Pam and had good results) Use the larger 9x5 loaf pan! Combine flour salt and soda, set aside.
2. Using mixer on high speed beat butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Reduce the mixer speed to low and alternately add the flour mixture and sour cream (three parts flour, two parts sour cream, beginning and ending with flour, does that make sense?) Mix until just combined.
3. With a rubber spatula fold in pineapple and about 2/3's of the coconut. Spoon into the pan. Sprinkle remaining coconut on the top. Bake for 65 to 70 minutes (mine took 75+ but I was doing two, and my oven is a little off) Bake until toothpick inserted in the center comes out clean. The recipe suggested covering with aluminum foil halfway through, which I would definitely do, it helps to keep it from getting so brown. Cool in pans for 15 minutes and then cool completely on wire racks. Store at room temperature wrapped in Saran wrap. The recipe says up to two days. It didn't last that long here, but I think if you thought it might last longer at your house, you might want to store it in the fridge, it's a VERY MOIST bread. The texture is somewhere between pound cake and a quick bread. VERY GOOD! Try it.

Okay well the guys are at the 'Red Power Roundup' in Columbia. The big boys are at 4H camp till tomorrow and currently the little kids are helping grandma Gladys (as Seth would say RAM-MAW) with the baby chicks. So before they come looking for me, I should close.
From Tulip~