Bake - ATION Cake

a G rated piña colada

takes 10 on a trip to contentment

Ingredients:
1 2/3 cup sweetened shredded coconut
½ cup unsalted butter, room temperature, plus extra for the baking dish
1 ½ cups all-purpose flour, plus extra for dusting
½ teaspoon baking soda
½ teaspoon salt
1 cup superfine or baker’s sugar
3 large eggs
1 tsp vanilla
1 cup sour cream (not light)
1 can (20 ounces) of crushed pineapple in juice, drained

Directions:
1. Preheat the oven to 350º. Spread coconut on a baking sheet. Bake until lightly toasted and toss occasionally (about 6-8 minutes). Set the toasted coconut aside. Butter and flour an 8” square baking dish.
2. In a bowl, whisk together all the flour, baking soda, and salt.
3. With a standing mixer on high speed, cream the butter and sugar until the mixture is light and fluffy. Add one egg at a time and then add the vanilla. Reduce speed to low and alternately add dry ingredients and sour cream in three additions. Mix until just combined. Don’t overmix!
4. Now scrape down the sides and carefully incorporate the crushed pineapple and a generous cup of toasted coconut. Spread the batter into the prepared baking dish. Bake and, after 62 minutes, sprinkle the remaining coconut on top of the cake. If the coconut begins to darken too quickly, cover the cake with foil. Continue baking until a toothpick comes out clean or nearly clean (your total bake time will be about 70 minutes). The cake should be very moist. Let the cake cool for 15 minutes and then you may cut pieces from the pan. This cake will keep for about 3 days if you wrap it in plastic and leave it out at room temperature. A dollop of homemade whipped cream would be the perfect accompaniment.

recipe by Cristina Paul