I put my hand up. I love C A K E! I love it in any way shape or form. I love all kinds of cake. Sweet cakes such as a chocolate or a vanilla. Layer cakes. Single layer cakes. Savory cakes such as cornbread.
I love cake for dessert. Cake with a hot drink. Cake with a glass of cold milk. Cake instead of lunch. Cake for breakfast. Cake for breakfast? Where do I sign up!!!
It seems like the most indulgent thing in the world, and after you taste this delicious cake you will wonder where it's been all your life. Pineapple and coconut are the perfect pairing, and they really shine in this super moist coffee cake!
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That's because in the UK when you talk about a Coffee Cake, you are talking about a coffee flavored cake. Cakes like my Coffee Cake. This double layered cake is filled with a coffee buttercream and is a really great celebratory cake.
Then there is my Iced Coffee and Walnut Cake. This is a delicious loaf cake, flavored with coffee and filled with walnuts, and topped with a lush coffee frosting.
You can see where the confusion comes in.
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In North America a Coffee Cake is a term and is meant to refer to a cake that is supposed to be enjoyed with a hot drink. There needn't be any coffee in the cake at all, just in the cup.
They are rustic cakes. Super moist and dense cakes. Cakes that go wonderfully with a hot drink and cakes which are wonderful served for a special breakfast or a brunch!
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So that is why I am calling this a breakfast cake. Because it is meant to be enjoyed for breakfast, or coffee break, brunch, elevensies . . . or yes, even dessert, especially with a scoop of coconut ice cream.
Moist, buttery and delicious, with a lovely pineapple and coconut filling, and topped with a lime glaze and more coconut. I can't think of an occasion that this would not be welcome at!
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WHAT YOU NEED TO MAKE PINEAPPLE COCONUT BREAKFAST CAKE
There are three components to this cake. None are complicated and if you have every thing ready before you begin, it goes together in a flash!
For the pineapple and coconut filling:
- 1 TBS vanilla extract
- 2 TBS fresh lime juice
- 1/3 cup (70g) soft light brown sugar, packed
- 1/4 cup (35g) plain all purpose flour
- 1/4 tsp salt
- 1 cup (165g) pineapple chunks in juice, well drained
- 1 cup (95g) shredded sweetened coconut
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For the cake:
- 1/2 cup (120g) butter, softened
- 1 cup (200g) granulated sugar
- 2 large free range eggs
- 1 tsp vanilla extract
- 1 cup (140g) plain all purpose flour
- 1/2 tsp baking powder
- 1/2 cup (120ml) dairy sour cream
To finish:
- 2/3 cup (56g) icing sugar
- 1 TBS fresh lime juice
- 1/2 cup (47g) shredded sweetened coconut, toasted if desired
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The pineapple you are meant to use in this is the pineapple you find in the tin in the canned fruit aisle at the grocery store. Pineapple chunks. The ones in the pineapple juice not syrup.
Make sure you drain them really well. I put mine in a strainer and then press them to get as much juice of them as possible.
I always use large free range eggs. I refuse to support an inhumane industry. In fact I am lucky enough to be able to buy my eggs from a producer right around the corner from my house where I can actually see the chickens out in the run!
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HOW TO MAKE PINEAPPLE COCONUT BREAKFAST CAKE
It may seem like a lot of instructions, but that is only because there are three components to the cake. The cake itself. The filling. The glaze. None of it is hard or complicated!
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 10 inch square or round glass baking dish really well. Set aside.
To make the filling, combine the vanilla, lime juice, sugar, flour and salt in a large bowl. Mix well together then add the pineapple and coconut to combine.
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To make the cake cream the butter and sugar together until light and fluffy. Beat in the eggs and the vanilla.
Sift together the flour and baking powder. Stir into the creamed mixture, alternately with the sour cream.
Spoon half of the batter into the prepared baking dish. Spoon the pineapple filling over top. Spread the remaining batter over the pineapple filling to cover.
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Bake for 35 to 40 minutes until golden brown and a toothpick comes out of the center with moist crumbs and some pineapple juice. Leave to cool completely.
Whisk together the icing sugar and lime juice for the glaze. Pour this over the cooled cake. Sprinkle with the coconut immediately. Leave to set.
Store at room temperature, loosely covered.
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It really is an easy cake to make and oh so delicious. I am not sure why but some days it takes longer to bake than others. Today it took an extra ten minutes, but that is probably because I was baking it in a round dish rather than a square.
I do not recommend baking it in a metal pan. It will get too brown in a metal pan.
Just check it at the recommended time and if it needs a bit more time to set in the middle return it to the oven and bake it for a bit longer. You will truly be rewarded with a wonderful family friendly, beautiful breakfast cake at the end.
Put on your coffee pot and kettle, fry up some bacon and get ready to enjoy! This delicious cake is a winner all round!
Pineapple Coconut Breakfast Cake
Yield: 9 - 12 servings
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
This is a delicious moist cake with a fabulous coconut and pineapple filling. If you love pineapple and coconut you are going to really enjoy this!
Ingredients
For the filling:
- 1 TBS vanilla extract
- 2 TBS fresh lime juice
- 1/3 cup (70g) soft light brown sugar, packed
- 1/4 cup (35g) plain all purpose flour
- 1/4 tsp salt
- 1 cup (165g) pineapple chunks in juice, well drained
- 1 cup (95g) shredded sweetened coconut
For the cake:
- 1/2 cup (120g) butter, softened
- 1 cup (200g) granulated sugar
- 2 large free range eggs
- 1 tsp vanilla extract
- 1 cup (140g) plain all purpose flour
- 1/2 tsp baking powder
- 1/2 cup (120ml) dairy sour cream
To finish:
- 2/3 cup (56g) icing sugar
- 1 TBS fresh lime juice
- 1/2 cup (47g) shredded sweetened coconut, toasted if desired
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 10 inch square or round glass baking dish really well. Set aside.
- To make the filling, combine the vanilla, lime juice, sugar, flour and salt in a large bowl. Mix well together then add the pineapple and coconut to combine.
- To make the cake cream the butter and sugar together until light and fluffy. Beat in the eggs and the vanilla.
- Sift together the flour and baking powder. Stir into the creamed mixture, alternately with the sour cream.
- Spoon half of the batter into the prepared baking dish. Spoon the pineapple filling over top. Spread the remaining batter over the pineapple filling to cover.
- Bake for 35 to 40 minutes until golden brown and a toothpick comes out of the center with moist crumbs and some pineapple juice. Leave to cool completely.
- Whisk together the icing sugar and lime juice for the glaze. Pour this over the cooled cake. Sprinkle with the coconut immediately. Leave to set.
- Store at room temperature, loosely covered.
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I'm really happy to be able to share this easy chicken pasta salad recipe with you today. It is a bit different than regular pasta salads as you can see.
Not only is there plenty of tender grilled chicken, but also crisp fresh veggies, salad leaves and bow tie pasta, but it also boasts a delicious creamy, cheesy homemade ranch dressing!
You can use bottled dressing if you wish, but really, this dressing is so easy to make and tastes fabulous!
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I am a real lover of homemade from scratch salad dressings. My mother never bought bottled salad dressings when we were growing up. She always made her dressings from scratch.
Our favorite that she made was a simple vinaigrette dressing that she would start early in the afternoon on Sunday's. We always had a salad on Sunday.
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She would begin by putting a bit of white vinegar into the bottom of the salad bowl. She never used fancy vinegars, it was always either white or cider. She would dice a bit of onion into the vinegar and season it and then leave it to sit for several hours.
This almost pickled the onion. We really loved it.
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When she was just about ready to put the rest of the salad together, she would add some salad oil and then pop the remaining ingredients on top, usually ice berg lettuce, tomatoes, cucumbers, maybe a bit of radish, nothing fancy.
These would get tossed in the oil, vinegar and marinated onions. It was sooooo good. We all loved it and still do to this day. It truly is the simple things which bring us the most pleasure.
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Things like this creamy bow tie chicken pasta salad. I adapted the recipe from one I found in a book entitled Seriously Good Salads, by Nicky Corbishley. I have almost every recipe in the book flagged.
Yes they are that delicious sounding. I actually bought the book last Winter and have been waiting for the summer months to arrive so that I could begin to truly appreciate all the delicious recipes on its pages.
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Not only is this delicious recipe a way to stretch one chicken breast to serve two people, but it makes wonderful use of all the fresh salad leaves and vegetables we have available to us at the moment.
It did call for arugula, which I didn't happen to have in the house today, but I did have a nice assortment of baby salad greens. I also didn't have just plain pea shoots, but did have a mix of spicy shoots. Both worked beautifully!
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WHAT YOU NEED TO MAKE GRILLED CHICKEN PASTA SALAD
It might look like a long list of ingredients, but there are three components to the salad. Marinated grilled chicken, a creamy dressing, and the salad ingredients themselves.
For the marinated grilled chicken:
- 1 boneless, skinless chicken breast
- 1 clove garlic, peeled and minced
- 1/2 TBS chopped fresh flat leaf parsley
- 1/2 TBS chopped fresh basil leaves
- 1/2 TBS chopped fresh thyme leaves
- 1 tsp chopped fresh rosemary leaves
- 1/2 tsp finely grated lemon zest
- 1 tsp fresh lemon juice
- salt and black pepper to taste
- 1 TBS olive oil
I have made good use of the fresh herbs in my window boxes here. If you wish you can use dried herbs, but do remember that dried herbs are much more concentrated than fresh and you will only need to use half as much.
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For the Parmesan Ranch Dressing:
- 1/4 cup (60g) mayonnaise
- 1/4 cup (60g) sour cream
- 1 clove garlic, peeled and crushed
- 1 tsp fresh lemon juice
- 1/2 tsp English mustard powder
- 1/4 tsp onion powder
- 1/2 cup (40g) grated Parmesan cheese
- 1 TBS chopped fresh dill
- 1 TBS chopped fresh chives
- salt and black pepper to taste
Again you can use dried herbs if that is all you have and the dressing will still be delicious. But if using dry cut the amounts in half.
You can also use low fat mayo and sour cream without any problem.
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You will also need:
- 5 ounces (145g) dried bow tie pasta
- 1/2 cup (10g) packed pea shoots
- 1/2 cup (13g) packed fresh arugula or other salad greens
- 1/4 English cucumber, chopped into chunks
- 5 grape tomatoes, quartered
- 1/4 red onion, peeled and thinly sliced
Bow tie pasta is also called Farfalle. My shoots were a bit leggy, so I picked the leafy parts off and discarded most of the stems.
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This is a very simple make. Just whisk the marinade ingredients together and marinate the chicken, for at least half an hour. Obviously longer is better as more flavor will penetrate the chicken. I don't recommend marinating it for any longer than 8 hours.
The dressing is likewise a simple whisking together. If you use fresh herbs do bear in mind that the dressing will only keep at best for 2 days.
Cook your pasta to al dente according to the package directions and then drain and run cold water through it to cool it down. Drain it well again.
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Once you have all the components assembled just toss the pasta together with the onion, cucumber, tomatoes and salad greens/shoots in a shallow salad bowl.
Slice the grilled chicken and place it on top of the salad to serve along with a container of the dressing.
Divide the chicken and the salad between two people, and pass the dressing so that you can both drizzle as much as you like over your salads.
I kept the amount of dressing the same. I like lots of dressing with my chicken. Boy oh boy, was it ever delicious!
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This salad is a whole meal in and of itself, but if you are wanting something to serve on the side, I recommend crisp bread sticks or crusty bread.
It makes a generous lunch or a light supper for two people. Every bite brings you the deliciousness of the grilled chicken, crunchy fresh vegetables, sweet tomatoes, crisp zingy onion and that dressing. Well all I can say is WOW!
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If you are fond of dinner salads you might also enjoy these:
Almost Fried Chicken Chopped Salad - This salad proves you can make a salad out of just about anything you have in the house. A fabulous mix of textures and flavours with a tasty dressing drizzled over top.
Bacon and Egg Salad - Another whole meal salad, this salad is light and delicious with a fabulous rich creamy dressing, and yes, you CAN have your bacon and eat it too!
Steak, Mushroom & Blue Cheese - The flavour trinity of fabulous steak tastiness . . . a good piece of meat, some meaty mushrooms and blue cheese. What's not to like!
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Grilled Chicken Pasta Salad
Yield: 2
Quick, simple and tasty. An herb marinated and grilled chicken breast sits atop a lovely mix of fresh ingredients and comes with a rich homemade cheesy ranch dressing. Sized for two but easily can be doubled.
Ingredients
For the chicken:
- 1 boneless, skinless chicken breast
- 1 clove garlic, peeled and minced
- 1/2 TBS chopped fresh flat leaf parsley
- 1/2 TBS chopped fresh basil leaves
- 1/2 TBS chopped fresh thyme leaves
- 1 tsp chopped fresh rosemary leaves
- 1/2 tsp finely grated lemon zest
- 1 tsp fresh lemon juice
- salt and black pepper to taste
- 1 TBS olive oil
For the Parmesan Ranch Dressing:
- 1/4 cup (60g) mayonnaise
- 1/4 cup (60g) sour cream
- 1 clove garlic, peeled and crushed
- 1 tsp fresh lemon juice
- 1/2 tsp English mustard powder
- 1/4 tsp onion powder
- 1/2 cup (40g) grated Parmesan cheese
- 1 TBS chopped fresh dill
- 1 TBS chopped fresh chives
- salt and black pepper to taste
You will also need:
- 5 ounces (145g) dried bow tie pasta
- 1/2 cup (10g) packed pea shoots
- 1/2 cup (13g) packed fresh arugula or other salad greens
- 1/4 English cucumber, chopped into chunks
- 5 grape tomatoes, quartered
- 1/4 red onion, peeled and thinly sliced
Instructions
- Whisk together all of the ingredients for the chicken marinade. Add the chicken breast, turning to coat it well. Cover and set aside to marinate for at least half an hour. If you are going to be longer, cover it and refrigerate it.
- Whisk all of the ingredients for the dressing together in a bowl, combining them well. Taste and adjust seasoning as required.
- Cook the pasta to al dente in a saucepan of lightly salted water according to the package directions. Drain well, rinse under cold running water and drain again.
- Heat a cast iron grill pan over high heat, or heat an electric grill to high. Brush with oil and then add the chicken. Cook the chicken for 4 to 5 minutes per side, just until lightly browned and no longer pink inside.
- Once cooked transfer the chicken to a cutting board and let it rest while you put together the rest of the salad.
- Toss the pasta, pea shoots, arugula, cucumber, tomatoes and onion together in a bowl. Slice the chicken into strips and place on top of the salad.
- Serve immediately with the dressing for spooning or drizzling over top.
Thanks so much for visiting! Do come again!
My sister and I are always on the hunt for healthier snacks to indulge in. When I was over at her place at the weekend, she had made these No Bake Lemon Coconut Balls. For me it was love at first bite!
Two of my favorite things are lemon and coconut! To have them both combined in one delicious snack is just great. For them to be as quick and easy to make as these are is just the icing on the cake!
No bake. No fuss. No muss. Fairly healthy, and using only a few simple ingredients? Where do I sign up!!!!
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My sister has been making these for years apparently. They are so delicious, I just had to have the recipe so that I could make some for myself!
They were really simple to make. If you can use an electric mixer and beat things together and a cookie scoop, then you can make these no bake lemon coconut balls!
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WHAT YOU NEED TO MAKE NO BAKE LEMON COCONUT BALLS
Just a few simple ingredients makes these very affordable.
- 1 cup coconut cream
- 1/2 cup raw honey
- 1 tsp finely grated lemon zest
- the juice of one lemon
- 1/2 tsp of vanilla
- unsweetened coconut flakes to roll the balls in
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WHAT IS COCONUT CREAM?
Thick, creamy and filled with rich coconut flavor, coconut cream is something you will want to keep in your store-cupboard, as it is a really useful ingredient. I always have a couple of cans of it in mine.
Its great in curries and stir fries and in tasty snacks and desserts such as this recipe I am sharing today. You can also whip it just like real cream.
Coconut cream is a type of thick cream made from coconut milk.
Although canned versions are widely available, you can also make your own coconut cream at home. Simply refrigerate good quality, full fat, coconut milk for a few hours. A thick layer of cream should float to the top and separates from the thin, watery liquid below.
This very versatile ingredient has a distinct, coconut-like flavor with a rich, creamy texture that makes it a great addition to a range of recipes, including soups, smoothies, and desserts.
It’s also widely used in many types of cuisine.
Because it’s unsweetened, low in carbs, and also dairy-free, it’s also frequently featured in many vegan and ketogenic recipes. Do let it be noted that this recipe I am sharing today is neither vegan or ketogenic due to the use of honey.
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The use of lemon zest gives these a lovely lemon flavor, along with the lemon juice. The lemon juice also serves to help thicken the cream even further so that you can roll the mixture into balls.
The coconut for rolling the finished balls in is un-sweetened. These are plenty sweet enough with the honey!
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HOW TO MAKE NO BAKE LEMON COCONUT BALLS
Nothing could be easier to make than these delicious no bake treats. Just mix, shape, roll and chill. Easy peasy!
Mix the coconut cream together in a bowl with the honey, lemon zest, lemon juice and vanilla until well combined.
Have ready a bowl of coconut flakes.
Using a small cookie scoop scoop out balls and drop them into the coconut flakes, rolling the balls into the flakes to coat them completely. Place into a small paper cups and then into a covered container for storage. Store covered in the refrigerator.
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HOW TO MAKE COCONUT CREAM FROM CANNED COCONUT MILK
Chill full fat canned coconut milk in the refrigerator overnight. This will make the milk fat separate and solidify on top.
Use a spoon to skim the solidified coconut cream from the top of the can and put it in a glass bowl.
(You can reserve the liquid coconut milk for other uses. It makes excellent ice cubes.)
Whisk the solidified cream in a circular motion until it develops a cream-like consistency.
It does have a relatively short shelf life, so you need to keep it refrigerated and use it up within five days. You can however freeze it for much longer, up to two months.
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Just look at how rich and creamy these are. They fairly melt in the mouth. They are not low in calories as coconut cream is relatively calorie dense as is honey, but you will find that eating one of these or even just half of one of these really satisfies that sweet tooth of yours!
And its nice to know that when you are satisfying it, you are eating healthy, natural ingredients. These make great snacks for the children as well. Must healthier than a candy bar!
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ALL DRESSED HUMMUS - Smooth, rich and creamy and topped with all sorts of crunchy bits. Chopped fresh veggies and toasted chick peas. Yummy!
GINGERBREAD ROASTED CHICKPEAS - Crisp and crunchy and sweetly spiced with all of the spices that make gingerbread such a wonderful treat! Deliciously moreish!
GARDEN HERB DIP - I am betting you have everything in your house right now to make it also . . . cream cheese, thick plain yogurt, mayonnaise, a bit of Dijon mustard and a splash of hot sauce, along with some chopped spring onions (scallions), chives and seasonings.
No Bake Lemon Coconut Balls
Yield: makes about 16
Prep time: 10 MinTotal time: 10 Min
A recipe I got from my sister for the most delicious little no bake coconut balls. Almost like a truffle!
Ingredients
- 1 cup coconut cream
- 1/2 cup raw honey
- 1 tsp finely grated lemon zest
- the juice of one lemon
- 1/2 tsp of vanilla
- unsweetened coconut flakes to roll the balls in
Instructions
- Mix the coconut cream together in a bowl with the honey, lemon zest, lemon juice and vanilla until well combined.
- Have ready a bowl of coconut flakes.
- Using a small cookie scoop scoop out balls and drop them into the coconut flakes, rolling the balls into the flakes to coat them completely.
- Place into a small paper cups and then into a covered container for storage.
- Store covered in the refrigerator.
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