Tuesday, April 27, 2010

Pina Colada Cake

There is nothing healthy about this cake. It isn't on any diet plan. You should make it anyway. This would be an easy one to do dairy free, too, if you go for that sort of thing. I made it for friends who were coming over for dinner and ate almost half of it before they got here (hey, I hadn't had time to eat lunch, I was hungry!)

This started as a recipe from my mom called "Sloppy Pineapple Cake" but it wasn't gluten free. So I had to change it. And then I seem to have this problem following directions in general, recipes in particular, so I adapted it some more. It is freakin' awesome, but you will need a cup of coffee or some milk to go with it. Here ya go:

Pina Colada Cake
2 eggs
2 c. sugar
2 c. flour (if your GF use 1c. rice, 1/2 c. oat, and 1/2 c. tapioca plus 2 t. xanthan gum)
1 tsp baking soda
20 crushed pineapple
1/4 c. butter (if dairy free use margarine)
1/4 c. coconut oil
1 c. sugar
1 tsp. vanilla
2/3 c. coconut milk
Mix eggs and sugar until well blended. Add in flour, soda and pineapple (juice and all!) and mix until just combined. Pour in greased 9 x 13 and bake for 35-40 minutes at 350. Remove from oven and poke with fork or toothpick all over. Add all the rest of the ingredients to a sauce pan and boil for 5 minutes. Gently pour glaze over warm cake. Eat half of pan, feel guilty.
Now I know not everyone keeps coconut oil on hand (though they should, it is really good for you) and if you are one who doesn't, your welcome to use a whole stick of butter and your cake will still be great, just a little less coconuty. Now off with you, get to your kitchen and start baking!

1 comment:

McHam Family said...

I was JUST READING about coconut oil last night! Apparently you can use it as a moisterizer too and substitute it for olive oil. Who knew! This sounds delicious. I accept overnight fedex packages by the way. You know, just in case you need somewhere to send the other half of that cake.