Today is one of those days where I’m quite glad that Nick is home so I don’t have to deal with Izzy! I think I may just have to sit here and eat this entire Pineapple and Coconut Bundt Cake on my own!
I’ve got this almost 3 year old who’s processing emotions at a 3-year-old level and dealing with everything else at a much older level. Her poor brain is trying as hard as it can but it’s a bit of a shitstorm at the moment. We’ve tried the (because she’s high needs/gifted- basically just more labels to throw at something) “high needs approach”, the “regular approach” and the “gifted child approach” and now we are onto the “high needs and gifted approach”. I’m considering medicating myself and having cocktails for breakfast just to get through the day!
Nick is off to one of his clients tomorrow and they are approaching the end of their *insert technical name for what they are working on here* thing which happens every two weeks so I’m on cake baking duties to help them celebrate. That’s of course if it even gets to leave this house in its entirety.
This Pineapple and Coconut Bundt Cake is a bit of a party in your mouth! I absolutely love the combination of the pineapple, coconut and cream cheese together and it goes perfectly with a hot cuppa!
for the cake
– 1x 432g tin of pineapple rings, drained
– 115g unsalted butter, softened
– 175g caster sugar
– 2 eggs + 1 egg yolk
– 225g plain flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 40g desiccated coconut
for the icing
– 175g cream cheese, softened
– 175g icing sugar
What to do
– Preheat your oven to 180 degrees c (160 fan force) and grease a bundt tin with butter or non-stick spray. You can always be lazy and use a silicon bundt tin like I have.
– If you haven’t already, drain off the pineapple rings and whack them into a food processor/blender. Give them a bit of a blitz into smaller pieces and pop them off to the side.
– Grab a bowl and cream together the butter and sugar until light and fluffy. Add in eggs one at a time followed by the yolk and mix until well combined.
– Sift your flour, baking powder and baking soda over the mix and gently fold it in followed by the coconut and pineapple.
– Scoop your cake batter into your bundt pan and bake for 20-25 minutes or until a skewer inserted comes out clean. Leave to cool in the pan for 10 before transferring to a wire rack too cool completely.
– When it’s cool, pop the icing sugar and cream cheese into a bowl and beat until well combined. Spread over your wee Pineapple and Coconut Bundt Cake covering the top and the sides.
– Grab yourself a knife, cut a piece and devour! This will last for up to 3 days in an airtight container in the fridge. Just let it sit and come up to room temperature before eating!
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Tags : CAKES