- Course: Dessert
- Total Time: Under 2 Hours
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 9 Times
A riff on carrot cake, with pineapple and coconut added for their distinct sweetness, this pleasingly moist cake is completed by the lime-infused pineapple that's served alongside. It's especially good with a scoop of coconut sorbet.
Note that you will need a triangle-shaped metal terrine mold (3½ inches high, 19 inches long, and 3½ inches wide at the base), or a rectangular mold (2½ inches high, 2½ inches wide, and 19 inches long).
- ½ cup plus 2 tablespoons sugar
- ¼ cup plus 2 tablespoons canola oil
- 1 egg
- ½ teaspoon fine salt
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ cup all-purpose flour
- ¼ cup shredded fresh golden pineapple, drained, plus 2 cups diced fresh pineapple
- ½ cup finely shredded carrots
- ¼ cup unsweetened flaked coconut
- Grated zest and juice of 1 lime
- Store-bought coconut sorbet, optional
Preheat the oven to 350°F
Put the ½ cup sugar and the canola oil in the bowl of a standing mixer fitted with the paddle attachment, and paddle until creamed together, approximately 2 minutes. Add the egg and mix well.
Sift the salt, cinnamon, baking powder, and flour together in a bowl. Add this to the egg mixture and mix well, scraping down the sides of the bowl with a rubber spatula. Add the shredded pineapple, carrots; and coconut, and mix well.
Spray the mold (see headnote) with nonstick cooking spray, and pour in the batter; it should reach two-thirds of the way up its sides. Bake for 15 minutes. Then rotate the pan and bake until the cake is browned on top or until a paring knife inserted in the center comes out clean, 7 to 10 minutes. Remove the cake from the oven and set it aside to cool.
Meanwhile, mix together the diced pineapple, lime zest and juice, and remaining 2 tablespoons sugar.
When the cake has cooled completely, unmold the cake onto a cutting board, and cut it into thick slices. Divide the slices among individual plates, and serve with some of the diced pineapple alongside. Add a topping of coconut sorbet, if desired.
© 2004 Alfred Portale
Nutritional information is based on 10 servings but does not include optional store-bought coconut sorbet.
Discover Related Recipes
Sign up for
The Cookstr Weekly
Free handpicked cookbook recipes delivered straight to your inbox