Pineapple & Coconut FAIL (see comments)
May 21, 2013
Love it or hate it… most people feel pretty strongly about these two flavors especially combined this combination is a favorite of mine. I know it’s not really in vogue or very chic right now but maybe that’s what makes it cool. It’s more of a forgotten oldie but goodie, like the Back Street Boys (ok, maybe not) but look how good it looks in a footed glass dessert bowl. Come to think of it I’m not exactly sure when dessert was the hot thing, but I know I’d like some.
- 1 24 oz. + 1 8 oz. can of crushed pineapple, drained but juice reserved
- 2 cups flour
- 3 tsp. baking powder
- 2 tsp. vanilla
- 2 14 oz. cans of Cream of Coconut, divided
- 4 Tbs. canola oil
- 1 1/2 cups shredded sweetened coconut, divided
- 2 cups evaporated milk
In the bottom of a 6 qt. slow cooker that has been sprayed with nonstick cooking spray, spread the drained pineapple to cover the bottom.
In a bowl, mix the flour, baking powder, vanilla, 2/3 cup of Cream of Coconut, 1 1/3 cups of the reserved pineapple juice, oil, and 1 cup of the shredded coconut, until well-combined. Spread the batter over the pineapple in the slow cooker.
In a small saucepan, heat the evaporated milk and all of the remaining Cream of Coconut until it is boiling. Once the mixture boils, pour the liquid over the top of the batter in the slow cooker, but do not stir.
Cover the slow cooker and cook on low heat for 3-4 hours, or until the cake portion is cooked through and the edges are golden brown. (A knife inserted through the cake in the middle will come out clean of batter, but may have some sauce from the bottom of the slow cooker)
In a small skillet heated over medium heat, toast the remaining coconut, stirring frequently, until it turns a golden, toasty brown. Once coconut is toasted, remove it from the heat immediately so it does not burn.
To serve, scoop down through the cake to the pineapple/sauce layer, and spoon a portion into a serving dish. Serve warm topped with vanilla ice cream and some of the toasted coconut.
Don’t forget the vanilla ice cream and toasted coconut for the top!