Tuesday, January 8, 2013

Decadent Pineapple-Coconut-Macadamia Nut Cake

Hello World! Its been so long since I posted a new recipe. I have been very busy with family and it has been a hectic two years. I have been cooking, a lot actually, but with little time to devote to my collection here. Life has now returned to a slightly slower pace so I am back, with more recipes for the vegetarian palate.

I have been baking for quite some time now, and some time ago, a friend of mine mentioned to me that her daughters love to eat cake. Well, which young kid doesn't right? But I needed to whip up something without using eggs. So I decided to bake a cake with pineapple juice, coconut and macadamia nuts, a classic combination in my opinion. The cake came out beautifully and and my friend's kids loved it. We did too, and it was all polished off in a couple of days.

Here are the ingredients:

1 cup - whole wheat pastry flour.
1/4 cup - all purpose flour.
1 can of condensed milk.
1 tsp baking powder.
1/2 tsp baking soda.
1/4 tsp cardamom powder.
1/4 tsp salt.
1/4 cup melted butter.
1/2 cup pure pineapple juice.
1/2 cup unsweetened coconut (I use the one from Bob's Red Mill).
1/4 cup chopped (toasted) macadamia nuts (and walnuts if you like).
Note - all the sugar comes from the sweetened condensed milk for this recipe.

Grease a cake pan with some melted butter and preheat the oven to 350 degree Celsius. In a large mixing bowl, combine the flours, the baking soda, baking powder, cardamom powder, salt and the unsweetened coconut. Mix thoroughly. In a separate bowl, combine the condensed milk, melted butter and pineapple juice. Now, pour this liquid mixture slowly into the mixed dry ingredients and blend together with a spatula. Pour this cake mixture into the cake pan and top off with the macadamia nuts. Bake until cooked, i.e. when a toothpick comes out clean when inserted in the baked cake.

Enjoy with some vanilla ice cream if you wish. We ate it straight and it was delicious.

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