EASY PINEAPPLE COCONUT CAKE

003 (2)

This darkroom timer was an estate sale find.  It looked vintage to me, but I was surprised to find you can still purchase these new for about $200.  I thought it would make an awesome kitchen timer.

Tick tick tick.  Like every year, the month of May has felt like one big countdown to the last day of school.  This year is a little different, in that in a few hours my son will “graduate” from middle school.  In my day, you “finished” middle school, as required by the state, and went to high school.  My children, however, have “graduated” from day care, elementary school, and now middle school.  The graduation ceremonies have become more elaborate with each level of education, and today’s festivities are no exception, beginning with the ceremony and ending with an over-the-top party put together by a bunch of well-meaning helicopter parents.

So as of 5:00 today, I will have two high-schoolers.  I haven’t enjoyed the middle school years, and hated them when I was a middle-schooler.  I always said that if I was given the opportunity to live to 100, but as a condition I had to repeat being 13, I would have to turn it down.  Yet, as I picked my son up at school yesterday, I realized that maybe I’m not quite as ready for this as I thought I was.  It won’t be long now before when people ask me if I have kids, I’ll say, “Yes, but they’re grown.”

For now, though, I’m looking forward to the summer break from homework, uniforms, packing school lunches, early mornings, practices, rehearsals, concerts, game schedules, school projects, and exams.  May is always hectic, with all of the year-end activities and final exams.  This time of year it’s hard for me to find time to do anything, much less cook.

Sometimes, as a self-proclaimed foodie, I can be a little snobbish.  With a few exceptions (for example, salsa and Rao’s marinara sauce), I prefer homemade.  When I was home for over a month with my broken ankle, I watched a lot of daytime Food Network, and Sandra Lee was one of the daytime regulars.  Oh, how I hated her show!  I called it Sandra Lee Semi-Insane, and if I ever use the word “tablescape” in a sentence, please shoot me.  The show reinforced my commitment to cooking from scratch.  So when I see a cake recipe with 2 or 3 ingredients, and one of those ingredients is a cake mix, I usually ignore it.  But then my friend Linda offered me a slice of a cake made with just two ingredients — canned pineapple and angel food cake mix.  It was warm out of the oven and it was delicious.

006 (4)

The beginning of an easy and delicious cake

So I searched for the recipe on the interwebs and found it on about a million sites. Where have I been?  There were lots of variations, too — add shredded coconut, rum or vanilla extract, lots of frosting ideas.  Several people mentioned to mix it in a large bowl because the batter “expands.”  They were not kidding!  I think you could probably strap a few boxes of angel food cake mix to yourself and use them as a personal flotation device.

What makes angel food cake mix foam up like crazy?  Sodium lauryl sulfate is the secret ingredient.

001 (3)

A whipping aid?  Oh please!  I’ll show you a whipping aid!  :)  According to my research, sodium lauryl sulfate is the same ingredient found in soaps, shampoos, and toothpaste that makes them foam up.

Inspired by the darkroom timer and the ticking of the middle school clock, I made the cake with canned pineapple, angel food cake mix, and 1/2 cup of sweetened shredded coconut.  You can use other fruits (like frozen blueberries), but the acid in the pineapple reacts with the leaveners to help the cake rise — the other fruits will result in a much flatter cake.  The cake  came out perfect, and my husband loved it.  It’s fine on its own, but is even better with a dollop of whipped topping.  Yep, I’m keeping a box of angel food cake mix in the pantry — right next to the Ghirardelli brownie mix!  :)

EASY PINEAPPLE COCONUT CAKE
5.0 from 1 reviews
Print

Author:
Ingredients
  • 1 box angel food cake mix (I used Duncan HInes)
  • 20-ounce can crushed pineapple
  • ½ cup sweetened flaked coconut
Instructions
  1. Preheat oven to 350 degrees. Spray a 9×13 inch pan with cooking spray.
  2. In a large bowl, combine cake mix and pineapple with juice. Mix until thoroughly combined. Stir in coconut.
  3. Pour batter into prepared 9×13 inch pan. Bake for 25 minutes or until golden brown and springs back when touched in middle. Let cool in pan.
  4. Serve with whipped topping. Garnish as desired.

007

1, 2, 3 — into the oven 

009

 Golden brown, hot from the oven

012

 5-ingredient garnish for a 3-ingredient cake?  Why not?

CHERRY-O CREAM CHEESE PIE

016 (3)

I found this vintage wooden box at a local estate sale.  Although I liked the box enough by itself, its contents were even more interesting to me:

013

It was a collection of handwritten recipe cards and yellowed recipe clippings.  I’ve been asking for my Mom’s recipe collection since she passed away last year, but my Dad is not quite ready to part with it.  There is something about her recipes–in her distinctive cramped hand, with her personal notes about the recipes (Delish! Use nonfat milk!)–that provides a glimpse of her personality.  They tell a story about her–the way she loved to entertain, the way she was always watching her weight, the friends who shared their recipes and good times with her.  In an article by Kate Murphy published recently in the New York Times, entitled “Between the Recipes, Scribbles Speak Volumes,” the author mused that cookbooks are “possibly the most annotated form of literature.”  As she describes, “[w]hether practical, historical, sentimental or smudged with chocolate ganache, marginalia in cookbooks can tell the story of a life and be a lasting memorial to the scribbler.”  I want my Mom’s recipes, not so much to make them, but to channel my Mom.  A stranger’s will have to do for now.

My personal recipe collection is more OCD than my Mom’s or this woman’s.  Years ago I started printing my recipes on the fancy papers that started showing up in stationery stores.  It was fun to fit the papers to the recipes.  There are no handwritten notes on my recipes, but my cookbook is pretty to flip through.  Here’s a few examples:

018 (2)

019 (2)

As I was going through the recipes in the old box, I came across this one for Cherry-O Cream Cheese Pie:

photo2

photo

My Mom used to make this pie all the time.  This clipping must date back to the 1960s.  Looking around the interwebs, I see that this recipe is still popular today.

Today happens to be George Washington‘s birthday.  The Father of Our Country, he is consistently ranked among the top three presidents of the United States (no idea who the other two are).  In 1968 Congress passed the “Monday Holiday Law” to “provide uniform annual observances of certain legal public holidays on Mondays.”  By creating more 3-day weekends, Congress hoped to “bring substantial benefits to both the spiritual and economic life of the Nation.”  So today, instead of celebrating Washington’s birthday on February 22, his actual birthday, we celebrate it as a federal holiday, unofficially known as President’s Day, on the third Monday in February.  Interestingly, this guarantees that his birthday will never be celebrated on his actual birthday, because the third Monday in February can never fall any later than February 21.  (In other words, the latest the first Monday could be is the 7th, which would mean that the third Monday would be the 21st.)  I think George gets ripped off having to share his birthday on a random date with every other president — like having a birthday in December and getting combined birthday and Christmas presents.  On the other hand, I think the idea of moving a birthday around can be good.  For example, I might have liked to have moved my kids’ birthdays to the summer, when you don’t have to send cupcakes to school, and don’t really even have to have a party because no one is around.

Anyway, to many kids, George Washington is best remembered for chopping down a cherry tree.  As the fabricated story goes, little George used his hatchet to chop down his father’s cherry tree.  When his angry father asked who did it, George said, “I cannot tell a lie — I chopped down the cherry tree.”  His father was supposedly so pleased that George told the truth, that he considered it payment for the tree.  I don’t know about you, but lying always worked better for me.

Inspired by the decades-old clipping in the recipe box, memories of Mom, and in celebration of George Washington’s birthday, I made a Cherry-O Cream Cheese Pie.  It’s quick, it’s easy, and it’s pretty darn tasty.

Print

Ingredients
  • 9-inch prepared graham cracker crumb crust*
  • 8-ounce package cream cheese, softened
  • 14-ounce can sweetened condensed milk
  • ⅓ cup lemon juice
  • 1 teaspoon vanilla
  • 1 lb. 6.oz. can prepared cherry pie filling
Instructions
  1. Place cream cheese in a medium bowl and using an electric mixer, beat until fluffy. Gradually add sweetened condensed milk, mixing until well blended. Mix in lemon juice and vanilla. Pour into prepared crust. Chill 2 to 3 hours before covering top of pie with cherry pie filling.
  2. *To make your own graham cracker crust: Preheat oven to 375 degrees. In a small bowl, mix together 1-1/2 cups graham cracker crumbs (approximately 12 whole graham crackers), 6 tablespoons melted butter, and ⅓ cup sugar. Press into a 9-inch pie plate using the back of a spoon, being sure to press it up the sides of the pan. Bake for 8-10 minutes, until edges are lightly browned. Cool completely before filling.

004 (6)

Baked graham cracker crust, waiting for its filling
021
Happy 281st birthday George Washington!
001 (9)
I cannot tell a lie — this pie is really good