Pineapple salads

 "War-Time Cookery to save fuel and food value" 1940 United Kingdom 

Pineapple Coconut Sultana Cake

Adapted from https://www.bestrecipes.com.au/recipes/pineapple-coconut-sultana-cake/

Ingredients

175g butter softened; 1 tsp butter *extra; 175g caster sugar; 3 eggs; 1 tsp vanilla essence; 175g self-raising flour; 1 tsp baking powder; 1 tbs brown sugar; 200g fresh pineapple; 1/2 cup coconut shredded; 1/2 cup sultanas; cream or yoghurt to serve

Method

Preheat oven to 180C. Grease a 26cm round baking tin with butter.

Cut the pineapple into triangle pieces about 1cm thick so they will fit nicely into the baking tin. Sprinkle in the brown sugar into the baking tin and then lay the pineapple on top.

Cream together the butter and sugar until pale and fluffy. Add in the eggs, one at a time, beating well after each addition. Then add in the vanilla essence and mix through.

In another bowl, sift in the flour and baking powder and add in the coconut and sultanas. Add the flour mix to the butter and sugar and fold through gently to combine, then transfer the mix into the baking tin and spread over evenly.

Bake for 30 minutes or until a skewer inserted comes out clean. Serve warm with fresh cream.

Pineapple cupcake cones!

Thanks for sharing this idea with me Leila! I had fun with the "concept"! And some unexpected results! I'll show the more succesful ones first! Anne 

          

You can probably work out the ingredients and method from the photos - 1 tsp brown sugar in each of the mould cups, add 1 piece of canned pineapple, top up the cup with cake batter, pop a ice cream cone on top (wrap the cones in al foil to prevent over-browning) Bake in a moderate oven for about 10-15 minutes. Pop the little cakes out of the moulds in the cones. Add icing or ice cream or cream, enjoy.

 

You can always drown the results in icing and sprinkles!

This was my first attempt!! Muffin cups too big = too much cake batter = very unusual cake cones!! (But still edible!)

Pineapple and date loaf

 Australian Women's Weekly Cakes and Slices Cookbook, original edition 1987

I served this sliced and buttered, Ann

Pineapple Zucchini Cake

 

From Recipes by Lisa on Facebook

For the Cake: 2 cups all-purpose flour; 1 1/2 cups grated zucchini, gently squeezed; 1 cup crushed pineapple, drained; 2 large eggs; 3/4 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup vegetable oil or melted butter; 1 tsp vanilla extract; 1 tsp baking soda; 1/2 tsp baking powder; 1 tsp ground cinnamon; 1/2 tsp salt; 1/2 cup chopped pecans or walnuts, optional

For the Creamy Frosting: 8 oz cream cheese, softened; 1/2 cup butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract; 1-2 tbsp milk or cream, if needed; pineapple pieces or chopped pecans, optional for topping

Preheat oven to 175°C. Grease a 22X33cm baking pan or line it with parchment paper.

Grate the zucchini, then gently squeeze out extra moisture with a clean towel. Drain the crushed pineapple well.

In a large bowl, whisk together eggs, granulated sugar, brown sugar, oil or melted butter, and vanilla extract until smooth. Stir in the grated zucchini and drained crushed pineapple.

In another bowl, mix flour, baking soda, baking powder, cinnamon, and salt.

Add the dry ingredients to the wet mixture and stir until just combined. Fold in chopped pecans or walnuts if using.

Spread the batter evenly into the prepared baking pan. Bake for 30–35 minutes, until the centre is set and a toothpick inserted into the cake comes out clean. Let the cake cool completely before frosting.

For the frosting, beat cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla extract, then mix until fluffy. Add a little milk or cream if needed to make the frosting spreadable.

Spread the frosting evenly over the cooled cake. Top with pineapple pieces or chopped pecans if desired. Slice and serve.

Air Fryer Pineapple

Adapted from https://thishealthykitchen.com/air-fryer-pineapple/

2 heaping cups sliced pineapple from approx. ½ small pineapple; 1 tablespoon vegan  butter or margarine melted, optional; 2 tablespoons maple syrup; 1 teaspoon cinnamon

Optional Chili Lime Dip: 3 tablespoons cashew cream or vegan mayo; 1 tablespoon lime juice approx. half a lime; ½ teaspoon chili powder

Peel, core and slice your pineapple and place in a mixing bowl.

Combine the melted butter, maple syrup and cinnamon in a small bowl, then pour it over your pineapple slices. Mix gently to even coat the slices.

Then place them in a single layer (slightly overlapping is fine) in your fryer basket and air fry at 190˚C for 12-15 minutes, or until caramelized. Flip the pineapple once at the halfway point.

Enjoy warm or cold, as a side dish or dessert.

Pineapple Coconut Scones

Adapted from https://www.theconsciousplantkitchen.com/pineapple-coconut-scones

3 ¾ cups Self-Rising Flour; 1 X 400g can Coconut Cream; 1 X 225g can crushed pineapple, undrained; ½ cup desiccated coconut; 3 tablespoons raw sugar; 1 teaspoon vanilla extract

Preheat the oven to 220°C. Line a large baking sheet with parchment paper. Lightly oil the paper with oil spray. Set aside.

Open the can of coconut cream, stir well.

In a large mixing bowl, add self-rising flour, sugar and desiccated coconut. Whisk to combine evenly.

Add the coconut cream, crushed pineapple and vanilla.

Use a rubber spatula to stir and form a moist sticky scone dough.

Scoop some of the batter with a tablespoon and drop it on the baking sheet. It will form imperfect dollops of dough.

Sprinkle extra desiccated coconut on top of each scone if you like.

Bake for 18-25 minutes at 220°C until golden brown on top, and a toothpick inserted in the centre comes out clean.

Let them cool down on the baking sheet for 10 minutes at room temperature, then transfer to a cooling rack for 1 hour.

Delicious served with butter or yoghurt, Anne.