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

10/1/24 Elliecoo 18
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

½ 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 555 Articles
Four dogs, one partner. The dogs win.

18 Comments

  4. 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

  7. 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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