Today I am especially proud to welcome Vicki Wilde from Wilde In The Kitchen here as a guest poster! I have long since admired her beautiful recipes, and if you’ve never been to her blog, let me recommend her Why Bother? series in which she makes staples we tend to buy herself – and they inevitably look so, so much better. I am extra happy because Vicki decided to bake for today’s post, and as you all know, baking is better left to my guest posters than to me. So have a glorious Carribean cake!
Hi! I’m Vicki from Wilde in the Kitchen. I was so excited when Kiri asked me to guest post on her site because we share two common interests. We both have the same love of cooking and travel. I also love that her recipes are healthy and full of flavor.
For my guest post, I decided to finally make a dessert from one of my many Caribbean cookbooks. Boyfriend and I have been to the Caribbean many, many times, visiting a different island on each trip. On each of these visits, I’ve picked up a local cookbook to remember my travels and bring the taste of the tropics home. The recipes within the books range from spicy chicken to citrusy seafood to sun-colored beverages. I’ve made several of the main dishes for dinner but hadn’t tried any of the desserts, it was time to change that.
After paging through the cookbooks, I settled on this pineapple coconut cake. The fruit and spices in this cake really reminded me of the tropical flavors that I craved when not on vacation. I changed up the recipe a little and enhanced the coconut flavor by replacing the butter with coconut oil. One bite of this cake will transport you on vacation. Just close your eyes and bask imagine you’re relaxing in the sand.
Virgin Island Coconut-Pineapple Cake
Adapted from Don’t Stop the Cook
This cake gets crunchy around the edges and stays moist and sweet in the center. Be sure to get the pineapple chunks in natural juices rather than in heavy syrup. This will keep the flavors light and the added sugar low. Serve with a scoop of vanilla or coconut ice cream and you’ve got a bite of the Caribbean for dessert.
1 1/4 cups all-purpose flour
3/4 cup dark brown sugar
2 tsp baking powder
1 tsp ground allspice
1/2 tsp salt
2/3 cup shredded coconut 1/2 cup coconut oil
2 eggs, lightly beaten
1 – 1 oz can pineapple chunks, juice drained
Coat a 9-inch loaf pan with cooking spray. Preheat oven to 350 F.
Combine flour, brown sugar, baking powder, allspice and salt. Add shredded coconut and stir to coat. Add coconut oil and stir until combined. Add beaten eggs and stir. Fold in pineapple chunks. Pour batter into prepared loaf pan. Bake for 50 minutes. If you see that the cake is getting too brown after 40 minutes, cover the cake with foil.
Once the cake is baked through, remove from the oven and let cool in the pan on a wire rack. After about 15 minutes, remove from the pan and place on your serving platter. Decorate with additional shredded coconut and powdered sugar. Serve warm slices with vanilla or coconut ice cream.
Thank you so much Vicki! Coconut always wins me over, and what a beautiful cake It was an honor having you grace my blog today.
I want to try and have guest posts here on a fairly regular basis, since I have enjoyed guest posting for other blogs and think it’s a great way to find new blogs and/or readers. If you would like to guest post here, please email me at firstname.lastname@example.org!