Granny Cake(From My Granny Kirk)
A moist, fruity cake with pineapple and coconut, topped with a sweet coconut sugar blend. Perfect for family gatherings or casual get-togethers, offering nostalgic comfort and tropical flavors.
Ingredients
Instructions
- Mix together flour, brown or white sugar, baking soda, egg, and crushed pineapple until well combined.
- Pour the batter into a greased 9 x 13 x 2-inch baking pan.
- In a separate bowl, mix brown sugar and shredded coconut together.
- Sprinkle the coconut sugar mixture evenly over the batter.
- Bake at 350°F (175°C) for 45 minutes to 1 hour, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you're out of crushed pineapple, you can substitute with applesauce for a similar moisture level. To enhance flavor, add a teaspoon of vanilla extract or a pinch of cinnamon. This cake is also adaptable; try adding chopped nuts or swapping shredded coconut with chocolate chips for a different twist.
Serving Suggestions
This Granny Cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. For a casual gathering, serve it alongside a cup of coffee or tea. It also complements well with fruit salads or a light yogurt parfait, making it a versatile dessert option.
Storage & Reheating
Allow the Granny Cake to cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container to keep it fresh. It can be stored at room temperature for up to three days, or refrigerated for up to a week. To reheat, microwave individual slices for about 15-20 seconds or warm in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Granny Cake(From My Granny Kirk) contains roughly 452 calories, with 8g protein, 77g carbohydrates, and 13g fat. It is a good source of iron (18% of the Daily Value), protein (16% of the Daily Value), and dietary fiber (14% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to finely chop it and drain any excess juice to avoid making the batter too wet. Keep in mind that fresh pineapple may alter the flavor slightly, giving it a fresher taste.
How can I make this cake gluten-free?
To make a gluten-free version of Granny Cake, substitute the all-purpose flour with a gluten-free baking blend. Ensure that all other ingredients, especially the baking soda, are also gluten-free. The texture may differ slightly, but the cake should still be delicious.
What can I add to make this cake more flavorful?
You can enhance the flavor of the cake by adding spices like cinnamon or nutmeg. Additionally, incorporating chopped nuts such as walnuts or pecans can add a delightful crunch. For a tropical twist, consider adding some chopped mango or a splash of coconut extract.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).