So hey, it’s Friday!!! YAY!
I’m keeping this short and sweet today because, let’s be honest, it seems like we’ve all had a week of sorts, and may not have the time that we’d like for the comradery that we normally have..so let’s cut to the chase…
This week has flown by, not only for me, but for everyone else around me it seems, and it feels like an OK thing to say that….my brain is done.
So in leu of sharing random things that don’t hold much substance for me at the moment, I’m going to hold out on today’s post and keep this incredibly simple. And instead start composing my third Favorite Things list for tomorrow…
Because I found 2 new seemingly children’s books at Target yesterday, that quite honestly left me speechless (and maybe a little bit teary eyed). I put some crazy cool props (that I probably didn’t need anyway) back for these 2 books guys…they’re that good. And they will be number one on my list tomorrow morning…
For now, enjoy this super simple and minimal ingredient breakfast/brunch cake that will make you proud to share with others. ENJOY!!
Pineapple Coconut Breakfast Cake
- 1/2 cup unsalted butter, at room temperature (1 stick)
- 8 ounces cream cheese, at room temperature
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla
- 2 large eggs
- 1 tablespoon fresh orange juice
- 1 tablespoon fresh orange zest
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened coconut flakes
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 2 cups diced fresh pineapple
- coarse sugar for dusting
- fresh minced mint leaves for serving, if desired
- Preheat oven to 350 degrees and spray a 10-inch baking pan or springform pan with baking spray.
- Cream together the butter, cream cheese, sugar, and vanilla until well combined.
- Beat in the eggs, one at a time, until light and fluffy. Add in the orange juice, zest, flour, coconut flakes, baking powder, and salt, and mix until just combined. Fold in the pineapple and pour batter into the prepared pan. Sprinkle the top of the cake with coconut flakes and extra sugar if desired.
- Bake for 55 minutes to an hour until the middle is set and the edges are lightly golden brown and slightly pulling away from the edges of the pan. ENJOY!