Pineapple-Coconut Pound Cake

March 25, 2015 § Leave a comment

The pound cake owes its name to the fact that it is made with a 1:1:1:1 ratio of flour, butter, eggs, and sugar. Four ingredients in the same proportions for a yummy and classic result. In French, the pound cake is called a “quatre-quart” which means “four quarters” for exactly the same reasons. The awesome little book “Quatre-quarts for ever” that SWEETTABLESCAPES brought back from France last summer offers about 30 variations on the old standard, both sweet and savory; even gluten-free when you use chickpea or chestnut flour…

Today, we went for the slightly exotic and summer-evoking Pineapple-Coconut rendition. The use of whole wheat flour makes it even more appealing and not a bit dense. It is actually quite moist because of the juicy pineapple.IMG_9396

 

You’ll need:

2 eggs

120 g sugar

120 g salted butter

120 g whole wheat flour

1 tsp baking powder

1 pinch salt

60 g coconut powder (just grind unsweeteend coconut flakes in a clean coffee grinder)

10 g butter for the pan

To prepare pineapple:

1/2 of a pineapple

20 g salted butter

20 g whole wheat flour

Preparation:

Preheat oven to 350F

Peal and cut half of pineapple into small cubes

In a skillet, melt 20 g butter, add pineapple and cook over medium heat for about 5 minutes, stirring often.IMG_9387

In a medium bowl, beat eggs, sugar and pinch of salt with electric mixer until thick and creamy.IMG_9388 IMG_9389

Melt butter in microwave and add it to egg mixture. IMG_9390 IMG_9391Add flour, baking powder and coconut powder while mixing with a wooden spoon.IMG_9392 IMG_9393 IMG_9394

Drain pineapple in a sieve, sprinkle with 20g flour and add to batter.

Butter a loaf pan and fill with batter.IMG_9395

Bake for about 35 minutes or until toothpick inserted in center comes out clean.

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