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.
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
Preheat oven to 350F
Peal and cut half of pineapple into small cubes
Drain pineapple in a sieve, sprinkle with 20g flour and add to batter.
Bake for about 35 minutes or until toothpick inserted in center comes out clean.