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Pineapple-Carrot Cake

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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).

SERVES8 TO 10

Cooking Methodbaking

CostModerate

Total Timeunder 2 hours

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationhalal, high fiber, kosher, lactose-free, peanut free, soy free, vegetarian

Equipmentelectric mixer

Mealbrunch, dinner

Taste and Texturefruity, spiced, sweet

Type of Dishcake, dessert

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350°F

  2. 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.

  3. 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.

  4. 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.

  5. Meanwhile, mix together the diced pineapple, lime zest and juice, and remaining 2 tablespoons sugar.

  6. 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.

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