Happy birthday to me! It was my birthday on Friday and to celebrate I made this delicious Pineapple, Lime and Coconut Cake. I chose it because it’s a little bit light but still moist and sweet.
Birthdays are a time for reflection, and I found myself thinking of Ryan a lot. It’s almost two months since he passed away. He’s never going to get another birthday, he’s never going to see another of his children’s birthdays. I tried not to get caught up in my own melancholy too much. I tried to be grateful for those birthdays that Ryan did have.
I was very lucky to have lots of family visiting and sharing my birthday with me. We shared chicken and chips and kept it simple. I’ve been given not one, not two but three vouchers for amazing spa treatments, which are just what I need right now :) I’m very grateful for those!
I’m also grateful that my mum and dad made me all those years ago and that I survived being born nine weeks early. I’m grateful to all my parents, all four of them, and the role they each continue to play in my life.
I’m grateful for lunches with friends.
I’m grateful for bunches of bright, happy flowers.
I’m grateful for pineapple. And lime. And coconut.
Pineapple, Lime and Coconut Cake
adapted from Weight Watchers Magazine, November 2013
100g butter or low fat spread
1/2 cup (110g) caster sugar
2 tsp finely grated lime zest
440g can crushed pineapple
2 cups (300g) self raising flour
200g light cream cheese
1 Tablespoon icing sugar
1 teaspoon coconut essence
1 Tablespoon shredded coconut, toasted
Preheat oven to 180 degrees Celsius.
Lightly spray a 20cm round cake tin with oil and line the base with baking paper.
Beat the sugar, butter/spread and lime in a bowl until light and fluffy.
And the eggs, one at a time, beating well.
Drain the pineapple, saving 1/2 cup to add to the cake mixture.
Add the pineapple and 1/2 cup juice to the cake mixture then gently fold in the flour.
Pour the mix into the tin and bake for 40-45 minutes.
For the icing: Beat the cream cheese, icing sugar and coconut essence until light and fluffy. Spread over the cooled cake and sprinkle with the toasted coconut.
What are you grateful for? Share with me using the hashtag #52weeksofgrateful on Instagram, Twitter and Facebook. Or leave a comment below.
In honour of my brother Ryan, I welcome Bekka from Just for Daisy and her guest post about one of Ryan’s great passions in life – CAKE!
Cake is something we do a lot of around here. Miss Daisy (3.5yo) shares my passion for baking and is becoming quite independent in the kitchen. She’ll confidently crack eggs, measure flour and pour milk without assistance. So we bake several times a week. Understandably, the more people we can dish it out to the better! Usually we’ll send almost all that we’ve made off to our neighbours and keep a small serve for ourselves… much better on the hips that way!
One of our latest favourites has been Strawberry and Apple Crumble Cake. The combination of the sweet fresh strawberries, tart apples and the crumbly topping is divine! And this cake can be whipped to perfection and taste just like a white chocolate mud cake… yes, that smooth.
Strawberry and Apple Crumble Cake
200g butter, chopped, room temperature
3/4 cup caster sugar
2 tsp vanilla extract
2 eggs, room temperature
1 cup self raising flour
1 cup plain flour
3/4 cup milk
1 apple, sliced thinly
1/2 cup plain flour
1/4 cup brown sugar
Cream butter, sugar and vanilla in food processor or with electric beaters until creamy and pale. Lots!
Add eggs one at a time and process ’til smooth.
In a separate bowl combine flours. Fold in butter mixture and milk.
Spoon batter into a greased/lined springform pan. Smooth the top.
Arrange apple slices on top. Then strawberries. I like to push some strawberries into the batter so you’ll see them when the cake is cut! :)
In a small bowl crumble the butter into flour with your hands until fine. Add brown sugar and stir well.
Sprinkle the sugar mix evenly over cake.
Bake in preheated 180’C oven for 1 hour or until a skewer comes our clean. Cool in pan then transfer to a wire rack or plate!
You will not be disappointed with this cake… and I bet it would taste equally wonderful with other fresh berries or even without them as a delicious Apple Crumble Cake!
Here are some of our other favourite cake recipes that you will enjoy:
This cake is perfect for those moments when you NEED chocolate, but have none in the house and is all too easy to throw together.
Some mug cakes I’ve tried are too dry or too claggy or tasteless or just weird. This one is kind of like a moist cake combined with chocolate pudding. It’s drier the more you cook it, but I prefer it a little gooey in the bottom of the cup.
It’s big enough for two…. but can easily be eaten by one. Just don’t make a habit of it!
Chocolate Chip Peanut Butter Mug Cake
Makes 1 large mug cake or 2 small ones
You will need:
3 tablespoons milk
1 1/2 tablespoons vegetable oil
1 tablespoon peanut butter
1 tablespoon white chocolate chips
1 tablespoon dark chocolate chips
3 tablespoons self raising flour
2 tablespoons sugar
1 1/2 tablespoons cocoa powder
In a large mug whisk together all the wet ingredients, then add in the dry ingredients and mix with a fork until combined to create a smooth, thick consistency.
Microwave on high/full power for 1 minute – more or less depending on your microwave and how you like your cake. Experiment to get it just right for you.
That’s it! It is very rich, I recommend serving with cream or ice cream (or both). Make a little well in one side of the cake and pour in the cream. Oh, so BAD! But, oh so gooooooood.
I give you the Triple Chocolate Brownie Mousse Cake. I can’t claim I made it. My little sister made it for her mum’s (my step-mum’s) 50th birthday lunch. It was OMG-can’t-talk-eating-STOP. IT.-this-is-so-good delicious. I just had to share it with you all.
Place milk chocolate and 160g butter in a glass or ceramic heatproof bowl. Place over a saucepan of simmering water. Cook, stirring occasionally with a metal spoon, for 2 to 3 minutes or until melted and smooth. Set aside to cool slightly.
Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 23cm round (base) springform cake pan. Line base and side with baking paper.
Combine brown sugar, flour and cocoa powder in a large bowl. Stir in egg and cooled melted chocolate mixture until combined. Fold in white chocolate. Spoon mixture into prepared pan. Level top. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging. Cool completely in pan.
Place dark chocolate and remaining butter in a glass or ceramic heatproof bowl. Place over a saucepan of simmering water. Cook, stirring occasionally with a metal spoon, for 2 to 3 minutes or until melted and smooth. Cool slightly. Place boiling water in a small bowl. Sprinkle over gelatine. Whisk with a fork until gelatine has dissolved. Set aside to cool slightly (see note). Add gelatine mixture to chocolate mixture. Stir until well combined.
Using an electric mixer, beat cream and sugar until soft peaks form. Add egg yolks. Beat to combine. Add chocolate mixture. Beat until just combined. Spoon mousse mixture over cold brownie. Smooth top. Cover with plastic wrap. Refrigerate overnight or until set.
Spread mousse with whipped cream. Top with grated chocolate.