On a beach.
Somewhere in Mexico, perhaps.
The warm wind blowing through your hair, salt water listing your face, a good book in one hand and a pina colada in the other.
Can you feel it?
I can’t …’CAUSE I’M IN QUARANTINE!
And so are you.
So this post go out to all of you. Every. Single. One. Of. You.
To help you get past the sadness that none of us are on a beach at the moment with a pina colada in our hands (and if you are, I am certainly not your friend right now).
But, ladies and gents, I am here to make your dreams come true. Maybe not a warm beach but definitely a pina colada in your hand…and best of all, it’s in cake form!
Who’s better than you right now?
This recipe started with my friend Deb from Ottawa who, on top of being an incredible human being (she volunteers for local charities and works to get people who are hungry and compromised the help they need), she is a fantastic baker! She posted this recipe, in bundt form and replaced the sour cream with sourdough discard (which, during this pandemic and being the no waste “crazy” that I am, made me so curious!!). The original recipe came from Dee over at One Sarcastic Baker and you can find her recipe for Triple Coconut Cake here.
On this blog, I mainly use my own recipes but if I am ever inspired by someone, I like to give credit where credit is due. I made this coconut cake exactly as the recipe stated but with discard, like Deb did. It was amazing (see hers here). But then I remembered a conversation I had with a friend about why you put pineapple in carrot cake (part of the reason is to sweeten up the carrots and the other is for the natural enzymes in the pineapple to work their magic). When added to this already delish cake, it adds a moisture that is ridiculous (in a good way).
My pineapple coconut cake has a can of pineapple that is drained and added to the mix. And guess what? The leftover juice that you drain can also help you with that dream of yours (more on that later!!).
This cake is so moist so it stays on your counter (in a covered/air tight container) for 4-5 days – and it’s amazing toasted with butter (because we also need more butter in our lives, don’t we?). If you don’t think you can finish this cake in a week, (in which case I am also not your friend), you can wrap each piece in plastic wrap and keep the pieces in a freezer bag (in the freezer) until you’re ready to use them.
And that pineapple juice? Well, you can have it with a piece of warm cake. And, while you’re at it, put one of those pretty little umbrellas in it. Aaaand, this may or may not have some coconut rum in it…because it’s 5 o’clock somewhere and also yolo!
Pina Colada Pound Cake (Triple Coconut and Pineapple Cake)
- 1/2 cup butter, room temperature
- 1/3 cup coconut oil solid at room temperature
- 1 cup sugar
- 4 eggs, large
- 3 1/3 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup plain (or vanilla) yogurt or sour cream can sub in equal amounts sourdough discard
- 1 1/2 cup canned coconut milk
- 1 tbsp vanilla extract
- 1 can (398 mL) crushed pineapple, squeezed (should measure about 2/3 cup) save liquid for a special treat!!)
- 1 cup shredded (unsweetened) coconut plus more for topping
Preheat oven to 350F and line two loaf pans with parchment paper; set aside
In a medium bowl, sift the flour, baking powder and baking soda and stir to combine; set aside.
In a large (2 cup) measuring cup, mix together the yogurt/sour cream/discard, coconut milk and vanilla extract; set aside.
In a bowl of an electric mixer fitted with the paddle attachment, beat together the butter, coconut oil and sugar on medium until the mixture is light and fluffy (about 4 minutes)
On medium speed, add the eggs one at a time, incorporating each egg before adding the next, scraping the sides and bottom of the bowl as you go.
On the lowest speed, add the flour in three additions alternating with the liquid mix in two additions, beginning and ending with the flour mix.
Turn the mixer off and with a rubber spatula fold in the shredded coconut and drained pineapple, making sure to incorporate all the dry mix (but do not overmix).
Divide the batter between the two pans, sprinkle with extra shredded coconut and bake on the middle rack for 50-60 minutes are until a tooth pick comes our clean from the middle of the cake.
Slice cake, once cool and freeze any unused slices (wrapped tightly in plastic wrap.