It
has felt so cold this week that I have been reminiscing about when I used to
have to travel for work and got to dodge some of Winter’s bleakness with trips to
glorious places such as the Bahamas and Cayman Islands. I don’t miss the
travel at all – in fact I love getting to sleep in my own bed every night – but
a bit of sunshine wouldn’t go amiss. I had ice on the inside of my car
windscreen this week – the inside!!!
My
choice of bake was to capture the feeling of more tropical climates – for me,
this is always pineapple and coconut; two flavours I adore. The addition
of sour cream to the sponge created a soft crumb texture. This is a
dangerous cake in that you could happily work your way through several slices
in one sitting…..hypothetically, of course…..this didn’t actually happen….oh
no….never…not my style….
I decided to make this all about the sponge so didn’t bother with any icing or buttercream, opting for a light dusting of icing sugar – we call this ‘Fannying it’. Fanny Cradock fans out there will understand what I mean by this; whenever she made anything and it didn’t look too pretty or seemed burned, she would always bury it under about 3 inches of icing sugar to hide the defects (usually claiming it was what they did in Paris!) – her lovely mincemeat omelette is a good example. There was nothing to hide with this bake, but I ‘fannyed it’ anyway!
Ingredients
165g
unsalted butter, at room temperature
165g caster sugar
3 eggs
375ml sour cream
300g self raising flour
1 teaspoon bicarbonate of soda
225g desiccated coconut
300g pineapple, crushed or in chunks – I used tinned, and drained the crushed pineapple in a sieve to stop it being too wet
165g caster sugar
3 eggs
375ml sour cream
300g self raising flour
1 teaspoon bicarbonate of soda
225g desiccated coconut
300g pineapple, crushed or in chunks – I used tinned, and drained the crushed pineapple in a sieve to stop it being too wet
To
decorate: 2 tablespoons icing sugar
Method
Preheat
oven to 180C/fan oven 160C/350F/Gas mark 4.
Line
a 23cm springform round tin with baking paper – don’t be tempted to gamble and
use a 20cm tin; it’s a big cake.
Beat
together the butter and sugar until pale and fluffy.
Beat
in the eggs, one at a time.
Fold
in the sour cream.
Fold
in the flour and bicarbonate of soda.
Stir
in the coconut and pineapple.
Spoon
into the prepared tin and level the surface.
Bake
for approximately 45 minutes -1 hour or until a skewer inserted into the cake
comes out clean. Mine took an hour.
Leave
to cool in the tin for about 20 minutes before de-tinning and leaving to cool
completely on a wire rack.
Just
before serving, dust the top of the cake with icing sugar.
Bask
in the glory of the wonderful thing you have created.
Eat.
14 comments:
This would be lovely with custard CC - would take me right back to childhood puds!
Lovely flavour combination, just right to bring some sunshine to a winter's day.
This looks beautiful - I would love a slice!
Wonderful cake! I love icing sugar ...everything is better with icing sugar!
This look stunning!
Love this cake !
"Fannying it" could well become a watchword in this house! Brilliant cake for cold weather, yumm!
Good old Fanny Craddock.... bless her!
Just the name of this cake makes me hanker after tropical shores..... Pineapple and coconut are such a perfect marriage!
What a beautifully Fanny-ed cake! (Heehee!) I'm feeling frozen at the moment (my nose is almost dripping it's so cold. Bleugh.) so I could definitely do with a slice of your tropical sunshine cake. I've only just discovered the wonders of sour cream in cakes and have now become obsessed. I love the soft crumb it creates.
I am not fancy for cream cakes. This is more like my thing...with a pot of freshly brewed tea...perfect!
Ah, now these flavours I am familiar with, but I've not tried them in cake form - yet. Trouble is, I ALWAYS want to try your bakes!!!
A taste of sunshine! I love the coconut and pineapple combo, my type of cake.
Do you think this would work with mango instead of pineapple?
Hi Unknown
100% yes - go for it!
Happy baking
Worked a treat, so many compliments for it! Can't wait to try it with pineapple :D
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