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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/2 | cups, shredded | coconut, dried, shredded | 1 | stick | unsalted butter, room temperature | 1 1/2 | cups | all-purpose flour | 1/2 | teaspoon | baking soda | 1/2 | teaspoon | salt | 1 | cup | splenda no-calorie sweetener | 3 | large | eggs | 2 | Usda default (100 gm - 4 oz) | Sour cream, reduced fat | 1 | cup, crushed, sliced, or chunks | pineapple, canned, chunks |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. | | 2 | Butter and flour a 9-by-5-inch (8 cup) loaf pan; set aside. | | 3 | In a medium bowl, whisk together flour, baking soda, and salt; set aside. | | 4 | Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in thee parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix). | | 5 | Using a rubber spatula, fold pineapply and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. | | 6 | Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from mpan, and transfer to a wire rack to cool completely. | | 7 | Keep at room temperature, wrapped in plastic, for up to two days. |
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