WIKI NOTE: To prevent scurvy during the 19th century, British sailors were issued a daily allowance of citrus, such as lemon, and later switched to lime. The use of citrus was initially a closely guarded military secret, as scurvy was a common scourge of various national navies, and the ability to remain at sea for lengthy periods without contracting the disorder was a huge benefit for the military. The British sailor thus acquired the nickname, "Limey" because of their usage of limes.
PINEAPPLE COCONUT CAKE
YOU WILL NEED:PINEAPPLE COCONUT CAKE
DRY INGREDIENTS:
1 and 1/2 cups wheat flour (plain or all-purpose)
2 tsp baking powder
1 tsp baking soda
A pinch of salt
1 cup panela sugar or unrefined cane sugar
1 cup roughly chopped pineapple (natural pineapple or dried pineapple slices in juice)
1/2 cup of shredded coconut
WET INGREDIENTS:
1/4 cup pineapple puree or pineapple jam
NOTE: Homemade pineapple puree or homemade pineapple jam are taste ingredients. If you want to buy them, it tastes delicious too.
1/3 cup sunflower oil (or veggie oil, any neutral flavored)
1/4 cup coconut milk
Zest of one lime, grated
NOTE: Homemade measurement units
LET´S BAKE!
1. Preheat the oven to 180 º C. Grease a bread pan with margarine or veggie oil.
NOTE: Standard dimensions for bread and loaf pans start at 8 ½ by 4 ½ inches. It´s the perfect size for that amount of ingredients. If you multiply the amount by the number of times that you want, you will get a bigger cake. You have tons of different sizes of baking pans depending on the final amount.
2. Combine dry ingredients in a bowl: brown sugar, flour, baking powder, shredded coconut and salt. Mix them well with a wooden spoon.
NOTE: Sift the flour for cakes. Sifting helps to remove any lumps and/or unwanted debris from the flour and also helps to combine the flour with any dry ingredients. If you don't have a strainer handy, you can also mix flour with a wire whisk or a fork.
4. Peel and cut the pineapple, roughly chopped. Add it to the dry ingredients and mix it well.
5. Put a bunch of roughly chopped pineapple into the measuring cup of the blender. Add a splash of Cachaça (optional). Mix it well with the blender, until homogeneous liquid like puree.
6. Combine wet ingredients in a bowl: homemade pineapple puree, veggie oil, coconut milk, and grated lime zest until well-mixed.
7. Pour the wet mix into the dry bowl. Mix everything slowly with a wooden spoon.
8. Pour the mix into the bread pan. Sprinkle brown sugar on the top.
NOTE: Arrange the thin pineapple slices around the cake decoratively. Drizzle over some syrup if using (optional presentation).
9. It´s a moist cake. Bake for around 40 minutes, until browned.
NOTE: Don´t open the oven, you can always leave the cake in the oven for a few more minutes.
10. Remove from the oven. Leave to cool. Cut cubes of coconut and slices of lime. Put them on the top. Sprinkle a little bit of shredded coconut and grated lime zest.
NOTE: Standard dimensions for bread and loaf pans start at 8 ½ by 4 ½ inches. It´s the perfect size for that amount of ingredients. If you multiply the amount by the number of times that you want, you will get a bigger cake. You have tons of different sizes of baking pans depending on the final amount.
2. Combine dry ingredients in a bowl: brown sugar, flour, baking powder, shredded coconut and salt. Mix them well with a wooden spoon.
NOTE: Sift the flour for cakes. Sifting helps to remove any lumps and/or unwanted debris from the flour and also helps to combine the flour with any dry ingredients. If you don't have a strainer handy, you can also mix flour with a wire whisk or a fork.
4. Peel and cut the pineapple, roughly chopped. Add it to the dry ingredients and mix it well.
5. Put a bunch of roughly chopped pineapple into the measuring cup of the blender. Add a splash of Cachaça (optional). Mix it well with the blender, until homogeneous liquid like puree.
6. Combine wet ingredients in a bowl: homemade pineapple puree, veggie oil, coconut milk, and grated lime zest until well-mixed.
7. Pour the wet mix into the dry bowl. Mix everything slowly with a wooden spoon.
8. Pour the mix into the bread pan. Sprinkle brown sugar on the top.
NOTE: Arrange the thin pineapple slices around the cake decoratively. Drizzle over some syrup if using (optional presentation).
9. It´s a moist cake. Bake for around 40 minutes, until browned.
NOTE: Don´t open the oven, you can always leave the cake in the oven for a few more minutes.
10. Remove from the oven. Leave to cool. Cut cubes of coconut and slices of lime. Put them on the top. Sprinkle a little bit of shredded coconut and grated lime zest.
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