I’m a great believer in simplicity and I don’t necessarily think using shortcuts is bad if the result turns out good. So when I found a recipe for a cake that didn’t even require shaking, just baking, of course I had to try it!
The original called for canned pears and lemon cake mix, and it was good, although I found the lemon cake to give a sort of artificial flavor to the cake. My mind immidiately started whirring with possible alternatives and I’m still in the process of trying them out. So far, I’m not sorry to say, they’re all freakin’ delicious!
This, a pineapple/coconut-cake was the first variation I tried.
You’ll need:
1 can of pineapple bits in juice (app 500 – 600 g) including about 1/2 cup of the juice!
1 package of cake mix (plain)
1/2 cup coconut flakes
50 g butter
And here’s how to:
1. Spread the pineapple bits evenly over a pie-form.
2. Mix the cakemix and the coconut flakes. Spread the mix evenly over the pineapple.
3. Pour the juice evenly over the cake.
4. Melt the butter. Spread it evenly over the cake.
5. Bake in the oven for 40 min at 175 °C/350 °F.
Let cool slightly and serve with ice cream. If kept in the fridge, it’ll keep fresh for days thanks to the “stickiness”. Once it’s cold, it’s splendid on its own.
peas, loaves and understanding 