 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
Ingredients:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/3 teaspoon ground cinnamon
2/3 cup sugar
3 tablespoons shredded coconut
2 medium eggs
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
1/4 cup milk
1 can (15 ounces) pineapple
chunks) drained
cooking spray
bread pan
Preheat oven to 375 degrees F.
In medium bowl, whisk eggs with
wire whisk until blended.
Add oil.
Add vanilla extract.
Add milk.
Whisk until well-blended and
smooth.
Add pineapple chunks.
Mix well with spoon.
Place flour into large bowl. Add
cinnamon.
Add coconut.
Add sugar.
Add baking powder.
Mix with spoon to blend all
ingredients well.
Pour egg and pineapple mixture
into flour.
Mix with spoon to blend all
ingredients well.
Spray bread pan with cooking
spray to coat all over inside.
Pour batter into pan.
Bake in preheated oven at 375
degrees F for 45 to 60 minutes
(depending on oven), until deep
golden-brown on top. Test with
wooden toothpick or skewer:
insert it into center of bread - if it
comes out clean (nothing sticks
to it), it is done. If it doesn't, bake
for additional 4 to 5 minutes and
test again.
Cool completely, slice and enjoy!
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/3 teaspoon ground cinnamon
2/3 cup sugar
3 tablespoons shredded coconut
2 medium eggs
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
1/4 cup milk
1 can (15 ounces) pineapple
chunks) drained
cooking spray
bread pan
Preheat oven to 375 degrees F.
In medium bowl, whisk eggs with
wire whisk until blended.
Add oil.
Add vanilla extract.
Add milk.
Whisk until well-blended and
smooth.
Add pineapple chunks.
Mix well with spoon.
Place flour into large bowl. Add
cinnamon.
Add coconut.
Add sugar.
Add baking powder.
Mix with spoon to blend all
ingredients well.
Pour egg and pineapple mixture
into flour.
Mix with spoon to blend all
ingredients well.
Spray bread pan with cooking
spray to coat all over inside.
Pour batter into pan.
Bake in preheated oven at 375
degrees F for 45 to 60 minutes
(depending on oven), until deep
golden-brown on top. Test with
wooden toothpick or skewer:
insert it into center of bread - if it
comes out clean (nothing sticks
to it), it is done. If it doesn't, bake
for additional 4 to 5 minutes and
test again.
Cool completely, slice and enjoy!
© Copyright 2006-2009
cookstepbystep.com
cookstepbystep.com
 | |  | |  | |  | |  | |  |
This tasty and moist dessert is oh, so delicious!
Pineapple Pound Cake
Adapted from
Elizabeth Alston's
Best Baking: 80
Recipes for Angel
Food Cakes, Chiffon
Cakes, Coffee Cakes,
Pound Cakes, Tea
Breads, and Their
Accompaniments
Elizabeth Alston's
Best Baking: 80
Recipes for Angel
Food Cakes, Chiffon
Cakes, Coffee Cakes,
Pound Cakes, Tea
Breads, and Their
Accompaniments