So here’s the thing – I’m just not one of those bloggers that writes about a lot of personal or familial things. I just don’t. First of all, it’s not very interesting to anyone who is not directly involved. Secondly, you have no idea who the hell I’m even talking about. Third of all, I did happen to grow up in the age of THE INTERNET IS DANGEROUS DO NOT TALK TO STRANGERS ON THE INTERWEBS. Which, obviously, I do in abundance now, but I still leave out most personal details.
Stranger danger. The threat is real.
All of this is a long-winded way of saying…it sucks when people have ill health. Also, being an adult is stupid and I want a refund.
This weekend was dumb (yes, dumb) and because it’s Monday, there should be cake.
There is always room for cake.
I had this recipe for Hawaiian Cake. It was called that because it was made with pineapple and coconut, apparently. Regardless of the name, it was good cake.
But of course I have to fiddle with everything, and I managed to make this cake a bit healthier while still keeping it dense and full of pineapple and coconut. There’s no butter, only a bit of olive oil. Three different fruits go into this cake to keep it…(I’m trying to avoid using the word ‘moist’ because it’s awful, but I can’t think of what else to call it) and there is only a 1/4 cup of sugar added. The pineapple has enough sugar to sweeten the rest of the cake. Eggs aren’t necessary because I tossed a banana into the mix, and that keeps everything together.
And then I went and put cream cheese frosting on it and kind of ruined the whole ‘healthy’ thing, but that’s okay too.
Health(ier) Pineapple Coconut Cake
1 large banana
1 1/2 cups crushed pineapple, in light syrup is fine (when measuring out the pineapple, don’t drain it, keep the juice in)
1/2 cup unsweetened applesauce
1/4 cup sugar
3 tablespoons olive oil
1 teaspoon vanilla
1 1/2 cups all-purpose flour (or a 50/50 mix of all-purpose and whole wheat)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup shredded coconut
1/2 cup walnuts, chopped
Preheat the oven to 350 degrees F. Lightly grease an 8×8 inch baking pan.
Peel the banana and place in a large mixing bowl, mash well. Add the pineapple, applesauce, sugar, olive oil, and vanilla. Mix well.
In a separate bowl (or just add it to the same bowl if you’re lazy like me) mix the flour, baking soda, baking powder, and salt. Add to the fruit mixture, mix just until combined. Fold in the coconut and walnuts. Pour the batter into the prepared pan and bake 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool, then frost as desired. It’s good with cream cheese frosting, topped with whipped cream, or just left plain.