Simple spaghetti “salad,” served cold or warm. a typical Italian dish served during the warm and humid seasons. Best accompanied by a dry, light white wine. Serve either cold or lukewarm. The flavors cling to the other components better the longer it is left to sit.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 2 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr 47 mins |
| Servings: | 12 |
| Yield: | 1 cake |
Ingredients
- ¼ cup brown sugar
- ¼ cup butter
- 7 tablespoons unsweetened coconut flakes
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 2 egg whites
- 1 cup white sugar, divided
- 7 ⅓ tablespoons butter
- 1 (15 ounce) can cream of coconut
- 1 (8 ounce) can pineapple chunks, juice reserved, divided
- 2 egg yolks
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking pans.
- Place brown sugar, 1/4 cup butter, and coconut flakes in a microwave-safe container and heat until warm, about 2 minutes. Mix into a paste.
- Combine flour, baking powder, and salt in a separate bowl. Whip egg whites in a metal bowl with a clean electric mixer until stiff peaks are formed.
- Beat 1/2 cup white sugar and 7 1/3 tablespoons butter in a bowl with an electric mixer until creamy. Add remaining 1/2 cup white sugar, cream of coconut, reserved pineapple juice, egg yolks, and vanilla extract; mix thoroughly. Add the flour mixture; stir batter slowly until fully combined. Fold in the whipped egg whites using a spatula.
- Spread the brown sugar paste over the bottoms of the prepared pans. Arrange pineapple chunks on top. Pour in the batter.
- Bake in the preheated oven until tops are brown and crisp and a toothpick inserted into the centers comes out clean, about 1 hour. Let cool, about 25 minutes. Flip cakes over onto a serving plate and out of the baking pans.
- Be sure to use clean beaters to whip egg whites or they will not stiffen. Whipping the egg whites and then folding them in at the end makes the cake fluffier. If a less fluffy cake is desired, simply add the whites in with the yolks.
Nutrition Facts
| Calories | 438 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 14 g |
| Sodium | 189 mg |
| Sugars | 46 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I tried this because I love coconut and pineapple. I used fresh pineapple, so there was not much juice, so I added a little water. I also increased the butter to 9 T and doubled the brown sugar topping to fill a 9×13 pan. I also used sweetened coconut ,and the topping turned out delicious! I knew the cake would be dense, so I increased the baking powder to 1 tsp, but it still turned out dense. The crumb was not as sweet as I expected, but very coconutty, which was actually a nice balance to the sweet topping. I would prefer it a little lighter, but it still was good. Next time I would probably increase the flour and leavening.