If you aren’t aware, summers in San Francisco are (sadly) the worst. To give you context, it is mid-July and I am wearing a long sleeve shirt, pull-over sweater and long pants. I walked to work with my long coat, scarf and hood over my head to hide from the misty rain. If you ask me, I think mother nature is confused and took the concept of Christmas in July a little too seriously. So it’s days like these that we must tap into our imagination and create our own summer inside Brit HQ. Today we created the cake of my dreams — pineapple pound cake shaped just like a mini pineapple itself. Enjoy!
— 1 3/4 cup flour
— 1 1/2 teaspoons baking powder
— 1 1/2 sticks butter
— 3/4 cup sugar
— 3 eggs
— 2 teaspoons vanilla
— 1 cup crushed pineapple
— 1/2 cup milk
— toasted coconut
1. Pre-heat oven to 350 degrees Fahrenheit. Squeeze out as much juice from the crushed pineapple as possible and puree in a blender.
2. Mix baking powder and flour together in a bowl.
3. In an electric mixer, add room temperature butter and sugar, and mix until blended.
4. Beat in eggs one at a time, then mix in vanilla.
5. Pour in half the milk, half the flour mixture and half the crushed pineapple — mix until combined. Then add the second half of the milk, flour mixture and pineapple — mix until combined.
6. Spray and flour your baking pan and pour in the mixture. Place in a 350-degree oven for one hour or until a skewer comes out clean.
7. Use a bread knife to shave off the sides of the pineapple to turn it into a cylindrical shape.
8. Cover in icing and toasted coconut. Create leaves out of green fondant and attach to pineapple cake with a toothpick.
Measure out one cup of crushed pineapple and use a strainer to remove all the water. Place in a blender and mix until smooth. Use the rest of the crushed pineapple to make a piña colada!
Mix together baking powder and flour in a small dish, then set aside.
Cream room temperature butter and sugar in an electric mixer.
Beat in eggs one at a time and then add in vanilla extract.
Pour in half of the milk, half of the flour mixture and half of the pureed pineapple. Mix until combined and then add in the other half of the ingredients.
Spray your pan with a good coating of non-stick spray and then cover with flour. This will help your cake slide right out of the pan once it has cooled.
Pour all of the batter into the pan and place it in a 350-degree oven for one hour or until a skewer comes out clean.
Once your cake has cooled, remove from the pan and trim off the sides to turn the cake into a cylindrical shape.
Cover in frosting and toasted coconut.
Use green fondant to make the pineapple leaves. Roll out the fondant to be 1/4-inch thick and then cut leaf shapes using a knife. Sprinkle with edible glitter and slide in toothpicks. Set them aside to let harden for a couple of hours.
Stick them on top of your cake and voilá! A pineapple cake creation!
No joke, this pineapple cake was one of my all time favorites. It is so moist, buttery and delicious!
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DIY Production and Styling: Kelly Bryden
Photography: Brittany Griffin
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