Food You Can Eat: Coconut Pineapple Bundt Cake with Pineapple Ice Cream

mmmmm good

The retrospective of FYCE offerings continues. As today is my birthday, cake and ice cream would be nice! This post is from July, 2022:

This met with raves – perfect for hot summer days. For those of you who dislike the Bundt, make it in a loaf pan and 10 minutes or so to the baking time.

Ingredients

    1 1/2 cups sweetened shredded coconut

    1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

    1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan

    1/2 teaspoon baking soda

    1/2 teaspoon salt

    1 cup sugar

    3 large eggs

    1 cup sour cream

    1 can (20 ounces) pineapple chunks in juice, drained well

Directions

Preheat oven to 350 degrees. Lightly toast the coconut on a baking sheet, flipping it occasionally, 7 to 10 minutes; set aside. Butter and flour a Bundt pan; set aside.

Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and add flour, baking soda, and salt and sour cream. Mix just until combined and fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes.

No Churn Pineapple Ice Cream

Ingredients

2 Cups heavy whipping cream

14 ounces sweetened condensed milk

翻 teaspoon vanilla extract

16 ounces canned crushed pineapple drained

Directions

In a large bowl, whip the cream on medium speed to form soft peaks, about 3-5 minutes. Add the sweetened condensed milk and vanilla, whip to combine fully. Stir in the crushed pineapple. Pour into a freezer safe dish, cover, and freeze for 6 to 8 hours or until frozen solid.

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About Elliecoo 493 Articles
Four dogs, one partner. The dogs win.

18 Comments

  1. sounds good! i’ll take 5

    im waiting for outside to be cooler than inside so i can open everything up and cool the place down

    82f inside is not ideal

  2. This looks amazing!

    Stupid question time – do you add the sour cream last for a baking science reason? Because in my head it’s typically *do all the wets together then the flour at the end* but also I don’t bake with sour cream much and don’t understand baking chemistry that well.

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