Shelly's Recipe

PINEAPPLE-COCONUT CAKE

Category: Cakes

1/2 cup unsalted butter, room temperature
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
3 large eggs
1 cup sour cream
20 oz crushed pineapple, drained well

Preheat oven to 350. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, for 6 to 10 minutes. Set aside. Butter and flour 9x5 loaf pan and set aside.

In medium bowl, whisk together flour, baking soda and salt. Set aside.

Using mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternate adding flour mixture in three parts to two parts sour cream. Mix just until combined.

Using spatula, fold in pineapple and 1 cup coconut flakes into batter. Spoon into prepared pan and smooth top. Sprinkle with remaining coconut. Bake until toothpick inserted comes out clean, 65 to 70 minutes. Cover pan halfway through baking with foil. Let cake cool in pan for 15 minutes. Remove from pan and transfer to wire rack to cool completely.