Wednesday, July 15, 2009

Pineapple Coconut Coffee Cake with Walnuts

I'm eating these as I type this post and they soooooo yummy! :)
This is my adaptation from a similar coffee cake that I found years ago in Cooking Light magazine. The coconut adds sweet texture and the whole wheat flour makes this a "better" for you treat.
Since I'm showcasing my fresh pineapples this week, I crushed my pineapple using a food processor, but using canned crushed pineapple works wonderfully.
What you need:
8 oz crushed pineapple in juice, (drain, SAVE THE JUICE)
1 1/4 cup King Arthur Whole White Wheat (all-purpose flour will work too)
3/4 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/2-3/4 cup granulated sugar (depends on your sweet tooth - I used 1/4 cup sucanet and 3/8 cup granulated sugar)
1/4 cup real butter - softenend to room temp
1 tsp vanilla
1 egg
1/2 cup low fat buttermilk (1/2 Tbsp. lemon juice + milk to = 1/2 cup - let sit 5 mins)
1/4 cup chopped walnuts
1/3 cup shredded sweetened coconut

1/2 cup sifted powederd sugar
1 Tbsp. saved pineapple juice
Preheat oven to 350. Butter a 9-inch square or round pan; place wax paper in bottom of pan and butter wax paper.

In a medium bowl, whisk together flour, baking powder, baking soda and salt, set aside.
In a larger bowl, whip up butter, sugar, vanilla and egg with a wooden spoon until well blended. Add flour and buttermilk and stir until blended. Stir in pineapple, coconut and walnuts. Spread in your pan.

Bake for 30 minutes or until a toothpick comes out clean. Cool in pan 10 minutes, then turn onto a cooling rack and remove wax paper.
In a small bowl, mix powdered sugar and 1 Tbsp. pineapple juice, drizzle over the cake.

Enjoy with a cup of coffee!!! YUM! Go and grab your wooden spoon and get in that kitchen! :)

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