Wednesday, June 2, 2010
Piña Colada Loaf Cake
The "base" of this loaf cake is absolutely sensational!!! You can make this loaf cake your own by substituting the coconut and pineapple for your favorite food (white chocolate cranberry, blueberry, mixed berry, etc...). I like dried fruit more than fresh fruit in baking because it doesn't get as mushy. If you don't really like cooked fruit, we would recommend using any type of dried fruit.
1 3/4 cups sweetened shredded coconut
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 cup sugar
3 large eggs
1 cup sour cream
1 1/2 cups fresh pineapple, diced (or a 20 ounce can of pineapple chunks, drained and diced), DRIED WELL (let drain on paper towels and pat dry)
1. Preheat oven to 350 degrees. Butter and flour a 9-by-5-inch loaf pan; set aside.
2. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
3. Using an electric mixer on high speed, cream together the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
4. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
5. Using a rubber spatula, fold pineapple and 1 1/4 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut.
6. Bake until a toothpick inserted in center comes out clean, 65 to 75 minutes (cover pan with foil about halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.