My family took a vacation to Hawaii last week. Both kids and adults had a lot of fun. We swam, snorkeled, paddled even parasailed ! To be honest, parasailing at 300 feet high was a little scary, but it was really fun ! My daughter had absolutely no fear and she just loved it ! We enjoyed the food too. There were garlic shrimps, fruits, desserts of course. Their Japanese food was also really good. Food is always the best part of my vacation ! To reminisce some of these wonderful flavours, I baked this Pineapple and Coconut Cake yesterday. I used canned pineapple as I was too lazy to chop one up, you can definitely use a fresh one.  I guess I am still in holiday mode !  🙂  

Makes one loaf (I used a 4.5″ x 8.5″ loaf pan)  

For the cake

• 225 g cake and pastry flour 
• 1 +1/2 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 1/4 teaspoon salt
• 120 g unsalted butter, softened 
• 120 g cup granulated sugar  
• 2 eggs
• 100 g canned pineapple tidbits 
• 25 g shredded coconut 
• 60 mL canned coconut milk 
• 90 mL pineapple juice 
• 1 teaspoon pure vanilla extract 

For the glaze

• 150 icing sugar 
• 45mL pineapple juice 
• 1 tablespoon shredded coconut 

1. Preheat oven to 350ºF
2. Drain pineapples well, pat dry with paper towel and save the juice 
3. To make the cake, sift together flour,baking power, baking soda and salt, set aside 
4. Using an electric mixer, with the paddle attachment, cream together butter and sugar until fluffy 
5. Add eggs, vanilla and coconut milk 
6. Add half of the flour mixture and pineapple juice, mix until blended
7. Add remaining of the flour mixture
8. Fold in pineapples and shredded coconut 
9. Pour batter into a lightly greased and floured loaf pan
10. Bake for about 45 minutes
11. To make the glaze, whisk together icing sugar, pineapple juice and shredded coconut
12. When the cake is cooled, drizzle glaze on top