Tropical Pineapple Coconut Loaf Cake

 

What a perfect gift, thanks Donna, this cake was delicious and moist, Anne

https://recipesfinds.com/tropical-pineapple-coconut-loaf-cake

2 cups all-purpose flour; 1 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 3 large eggs; 1 cup crushed pineapple, drained; 1/2 cup coconut milk; 1 cup unsweetened shredded coconut; 1 teaspoon vanilla extract; 1/2 cup unsalted butter, melted

Preheat oven to 175°C. Grease a 22X12cm loaf pan and line the bottom with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

In another bowl, beat the eggs. Add the crushed pineapple (with any excess liquid drained), coconut milk, melted butter, and vanilla extract. Mix until fully combined.

Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

Fold in the shredded coconut until evenly distributed throughout the batter.

Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.

Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly domed.

Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.

And I love this travel cup too.

Pickled pineapple

Recipe from https://blogs.sydneylivingmuseums.com.au/cook/recipe/pickled-pineapple/index.html

2 cups cider vinegar; 2 teaspoons whole allspice berries; 1 teaspoon whole cloves; 1 teaspoon whole black peppercorns; 2 cm knob fresh ginger, peeled and sliced; 2 teaspoons sea salt; 1/2 cup sugar, or to taste; 1 pineapple

Combine the vinegar with the spices, ginger, salt, sugar and 1 cup of water in a saucepan. Bring the mixture to the boil and simmer for a few minutes until the sugar has dissolved. Remove the pan from the heat and allow the mixture to steep for several hours or overnight.

When you are ready to bottle the pineapple, sterilise two 500 ml preserving jars. Meanwhile, peel and trim the eyes from the pineapple. Cut the fruit in half vertically, then slice the halves horizontally into ½ cm slices. Cut each slice into wedges, removing the core if it is tough.

Measure the vinegar mixture. Ideally you will have 3 cups of pickling solution – top up with boiling water if more liquid is required. Return the solution to the boil and simmer for a minute or two.

Pack the pineapple pieces into the jars leaving 1cm of space between the surface of the fruit and the top of the jar. Be careful not to crush them. Remove the spices and ginger slices from the pickling solution and divide them equally between the jars. Shake the jars to distribute the spices between the pineapple pieces. Pour the pickling solution over the fruit to the fill line, ensuring that the pieces are covered. (If the liquid does not cover the fruit, boil additional vinegar and water: one part vinegar to a quarter part water.) Seal the jars while the liquid is hot.

The pickled pineapple will be ready to eat in two weeks, and will keep for six months in a cool dark pantry or cupboard.

Store in the refrigerator after opening.

Pineapple Pie

Thanks for the link Leila. This was easy and so delicious! Anne

From the Nannabea facebook page

1 ready made pie crust; 1 can (400 g) crushed pineapple, drained; 3 eggs; 1 cup granulated sugar; ½ cup unsalted butter, melted; 2 tbsp plain flour; 1 tsp vanilla extract; ¼ tsp salt

Preheat the oven to 180°C and place the prepared pie crust into a pie dish.

In a bowl, whisk together 3 eggs, 1 cup sugar, ½ cup melted butter, flour, vanilla extract and salt until smooth.

Stir in the drained crushed pineapple and mix well.

Pour the pineapple filling into the pie crust and spread evenly.

Bake for 40–45 minutes until the filling is set and the top turns lightly golden.

When cool sprinkle evenly with icing sugar.

Pineapple ice cream

 

From the Fruit IQ facebook page

450g can pineapple pieces, drained and frozen; ½ cup Greek yogurt; 1 tablespoon honey; ¼ cup coconut milk; 1 teaspoon vanilla extract

Add 1 cup frozen pineapple chunks into blender.

Add ½ cup Greek yogurt and 1 tablespoon honey.

Add ¼ cup coconut milk and 1 teaspoon vanilla extract.

Blend until smooth and creamy.

Pour into container, freeze for about 4 hours, then scoop and serve.

Victoria's golden pineapple cake

This sounded so good I made two!! Anne

Adapted from https://www.weightwatchers.com/au/recipe/victorias-golden-pineapple-cake/ 

1 medium egg; 150g unsweetened 99% fat-free, plain or natural yoghurt; ½ cup (75g) white self-raising flour;  ¼ tsp bicarbonate of soda; 1 tsp ground cinnamon; ½ cup (45g) dry rolled oats; 55g brown sugar; 1/3 cup (25g) shredded or desiccated coconut; 440g canned crushed pineapple in natural juice, drained

Preheat oven to 160°C. Lightly spray a 10 cm x 20 cm loaf tin with oil and line base and sides with baking paper.

Whisk egg and yoghurt in a large bowl until smooth. Sift flour, bicarbonate of soda and cinnamon over yoghurt mixture, then add oats, sugar, coconut and pineapple. Stir until combined.

Spoon mixture into prepared tin. Bake for 35 minutes or until golden and a skewer inserted into the centre comes out clean. Stand cake in tin for 5 minutes before transferring to a wire rack to cool. Cut into 12 slices to serve.

Pineapple Jalapeño Chicken Crunchy Bites

Adapted from the Tasty Bites facebook page

2 chicken breasts, cubed; 1 cup crushed cornflakes; 1/2 cup flour; 2 eggs, beaten; 1/2 cup pineapple puree; 1 jalapeño, finely minced; 2 tbsp honey; 1 tsp paprika; salt and pepper; oil for frying

Season chicken cubes with salt, pepper, and paprika.

Dip in flour, then egg, then coat with crushed cornflakes.

Fry in hot oil until golden and cooked through. Drain.

In a saucepan, combine pineapple puree, jalapeño, and honey. Simmer 3–4 minutes.

Drizzle sauce over chicken bites before serving.

Pineapple Jalapeño Chicken Stuffed Capsicums

Adapted from Tasty Bites facebook page

4 large capsicums, halved & seeded; 2 cups cooked diced or shredded chicken; 1 cup pineapple pieces; 1 jalapeño, chopped; ¾ cup cooked rice; ½ cup BBQ sauce or sweet chili sauce; 1 cup shredded cheese; ½ tsp smoked paprika; salt & pepper; 1 tbsp olive oil

Preheat oven to 190°C. Lightly oil a baking dish.

Brush capsicums with olive oil & pre-bake 10 minutes to soften.

In a bowl, combine chicken, pineapple, jalapeño, rice, sauce, paprika, salt & pepper.

Fill each pepper generously with the mixture. Top with shredded cheese.

Bake 18–22 minutes until peppers are tender & cheese melts.

Let rest 5 minutes before serving.