Buy or borrow books
In which category do you fall? All my life I have been an avid reader. My home is filled with books. But (insert the current crime-scene music that everyone is adding to their Instagram stories and a horrified emoji), the truth is I have actually bought very few books. Mainly because I will never reread them again. I almost never forget the story or plot and since there is no mystery left, thats it.
However I feel differently when it comes to cookbooks. We tend to reach for our favourite ones again and again. And even though Pinterest boards are great, an actual cookbook is totally an investment.
Kitchen wishlist .. book wishlist … cookbook wishlist
While on a blog reading spree, I came across a book I would invest in. The title resonated with me “….. an obsessive home baker.” In its entirety the book is “An Artful Baker: Extraordinary Desserts From an Obsessive Home Baker.”
The writeup was pretty impressive and had a link to the writer’s blog cafefernando . There are so many things I want to try and so I started with this pineapple upside down coconut cake.
I used hydrated coconut only because it is what I had in stock. In his recipe (which I have not changed at all) he uses dry desiccated coconut. Cannot wait to try it out the legit way.
Obsessive home baker
Apart from the recipe, another thing I did not adjust was the gorgeous OCD-way the pineapple was laid. After commenting on how pretty it was, my husband’s next observation was I would make a good brick-layer. Cabro-works here I come.
That being said, go ahead and make yourself this pretty and delicious cake! If you are Kenyan, this cake tastes like kashata.
Coconut Pineapple Cake
- 2 Tablespoons sugar
- 1 Tablespoon butter
- 500 grams pineapple cut slices or quarters
- 3/4 cup or 150g sugar
- 2/3 cup or 150g soft butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup or 105g all purpose flour
- 1 1/2 cups or 140 g desiccated coconut
DirectionsStart by placing a large pan on medium heat and melt 1 Tablespoon of butter and 2 Tablespoons sugar. Take your cut pineapple and cook them until lightly brown—about 10 minutes. Set aside to cool.
Butter a baking tin and set aside. Preheat oven to 160°C or 325°F.
Mix all the dry ingredients—3/4 cup sugar, 3/4 cup flour, 1 1/2 cups desiccated coconut, 1/4 teaspoon salt, 1 1/2 teaspoon baking powder— whisk together.
Using your fingers, rub the 2/3 cup butter into the flour.
Make a well in the centre and add the 3 beaten eggs and mix. It is a heavy batter but the cake is moist.
Arrange the cooled pineapple chunks into tight circles on the greased baking tin. (Mix any extra pineapple into the cake batter.) Spoon the cake batter over the pineapple.
Bake for 40 minutes or until toothpick when inserted comes out clean. Cool for about 10 minutes and turn over for it to cool completely.