Last week one of the Twins asked if I could make him something to pack in his lunch along with his sandwich. Yes, of course I can. I didn't bother to ask him what he would like as I already knew, Snickerdoodle Blondies (thanks, Julia!) would be his response. I instead told him that I would surprise him. As it happens earlier in the day I had seen photos of a yummy Pineapple Bundt Cake w/Lemon Drizzle on The Crepes of Wrath. The moment I saw the photos and read through the ingredients I thought tropical....I could replace all the lemon with coconut and add some macadamia nuts making it more of a tropical flavored cake. With that in mind and the request in hand I knew what I would make.
Here are my changes to the recipe.
- I replaced all of the lemon extract with coconut extract.
- Instead of using regular milk in the drizzle I used coconut milk.
Here's what I will do next time.
- I will add some shredded coconut to the batter. (and see what happens)
- I will sprinkle some toasted macadamia nuts to the top after drizzling the cake. (I would have this time but the nuts I had stored in the fridge were not looking good.)
The kids were pleased with the cake as it was a change from the flavors of Christmas. Their sitter who doesn't even like pineapple ate a few pieces. She said she didn't realize their was pineapple in it. I really liked the cake but the best part was the smell of the coconut drizzle! It was heavenly! The cake itself very moist and the flavors developed more after a day or so. I also thought the cake was more along the lines of a pound cake. It had a tighter, dense crumb.