​This made from scratch simple coconut pineapple cake recipe is one that must be added to your list of quick, easy desserts. It’s light, tender and full of flavor. It is a perfect cake for all occasions.  

Today Tonia was out painting the fence, the kids were doing their own thing and I was bored!  I was looking for something sweet in the house and we had nothing, just some nuts and seeds.  No ice cream, no cookies, not even a piece of chocolate.  So . . . I figured I would make something.  I am not a baker but I did have ingredients for a cake.  That is why I tell you, this recipe is simple and simply delicious.  A few steps and you'll have your cake and be eating it too!

​INGREDIENTS
For the cake
1 8 oz can crushed pineapple drained
1 1/2 tablespoons sugar
1/2 cup walnut halves broke up
1 stick plus 6 tablespoons softened butter
1 cup sugar
4 eggs
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup coconut milk
2 1/2 tablespoons, packed, shredded coconut
 
For the top
1/3 cup shredded coconut
1/4 cup powdered sugar
 
For the whipped cream
1 pint whipping cream
1 tablespoon powdered sugar
1/2 teaspoon fresh thyme (optional)
 
Coconut oil (to grease pan)
 
INSTRUCTIONS
For the whipped cream
Using your stand mixer or hand beaters, pour the cream into a metal or glass bowl.  Whip on medium speed, while mixing add the powdered sugar  and fresh thyme.  Whip to medium peaks.  Place in refrigerator until needed.
 
For the cake
Heat oven to 325° F. Grease a 10" round cake pan.  I used coconut oil but you can use spray or Crisco if you prefer.  Grease the bottom and sides of the pan.
 
Spread the drained pineapple on the bottom of the pan, then sprinkle the walnuts over the pineapple.  Finally drizzle the sugar evenly over the pineapple and walnuts.  Set aside.
 
In your stand mixer, cream the butter and sugar until light in color and well blended.  If you do not have a stand mixer you can use hand beaters or a wooden spoon.   Add in the 2 1/2 tablespoons of shredded coconut.
 
With the mixer running add in the eggs slowly, adding about half of the flour alternately.   Then gradually add the coconut milk, mixing (or stirring) all the time.  Add the remaining flour and gently mix to incorporate everything.
 
Spoon the batter over the pineapples and spread it out evenly.
 
Place in the oven for 35 – 38 minutes. Test if it’s ready by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready.   Rest for 10 minutes then turn upside down on to a serving plate. Mix the powdered sugar and coconut together.  Sprinkle over the cake.
 
Slice the cake and top with a dollop of whipped cream, then enjoy!!!

​It was supposed to be a Pineapple Upside Down cake but I may have got carried away with a few extra ingredients. Also, I guess I don't quite get the concept of pineapple rings on the bottom, I want pineapple all over the top of my cake!  So this is why it is a Coconut Pineapple almost Upside Down Cake.  You can change this up a little by stirring mandarin oranges to the whipped cream, or maybe some cut up strawberries.  

​My Sicilian Grandmother used to make these cookies with us every Easter for as long as I can remember.  As we got older, along with my grandma getting older, the tradition seemed to have stopped for a while.  When I had children, a long time ago, I started the tradition again.  Now, I make them with my family every year.  We plan a day and make a big batch.  We bake and eat and talk all day long in the kitchen.  I mean really, is there another room in the house?!  My grandma and my mom always used shortening in their cookies so I stay with that tradition, although I do use organic shortening instead of Crisco.  I also use a half cup of butter, it gives them a little bit of a buttery flavor.  I use vanilla extract in my cookies and then add anise for the last batch of cutouts and hide those for my morning coffee :)
 
If you have more than 6 grandchildren or children, or just family members that like the baskets, then make more hard-boiled Easter eggs and shape more baskets.

Preheat the oven to 350°
 
Cookies
10 cups flour
2 cups shortening
1/2 cup butter softened
2 1/2 cups sugar
3 tbsp baking powder
9 eggs
1 tbsp vanilla or anise extract
1 tsp salt
 
6 hard boiled colored Easter eggs
 
Icing
4 cups powdered sugar
1 tsp vanilla
Milk as necessary
Food coloring
 
Cookies
In a stand mixer or with hand beaters, beat the shortening and the butter together.  Add the sugar, beat 1  minute then add the eggs and extract. 
 
In a separate bowl, mix the dry ingredients together.  Remove the shortening bowl from the mixer and stir in the dry ingredients one cup at a time.  I use a wooden spoon to start with, by the time I get to the 6 cup I use my hand to mix it.  It is the best kitchen utensil I have. 
 
Stir until all the flour is blended in. 
 
Here is where you get creative.  I like to make mine look like baskets with the egg in the middle.  I even put a handle on my basket.  My daughter-in-law made a large bunny face and used the egg as a nose.  I am not sure what my granddaughter made but she was very happy about it!! 
 
Shape the cookies and put them on a cookie sheet.  I use a silpat because my sheets are a little dark but you do not need to.  Bake them for 10 minutes, depending on the thickness of your baskets.  They will remain a light color, you do not want them to brown. 
 
After you make as many baskets as you want, shape the rest of the cookies into any Easter shape you like.  We did bunnies, eggs and flowers. 
 
When the cookies are completely cooled, frost them with the icing (recipe below) and any type of sprinkles you would like.  We used a variety of what we had at home.
 
Icing
Place the sugar in a large bowl, add the vanilla and then add the milk 1 tablespoon at a time.  Stir until combined and smooth.  Tint with food coloring.  We made 6 colors to decorate with.

Tonia, Rachel and Sophia worked really hard shaping all these cookies.  

We used 6 colors for icing!!  It made for very beautiful cookies :)

Ganon was very excited waiting for a cookie, although he didn't realize he had no teeth yet!

 I hope you enjoy making these and the memories of spending time together with family ♥

This pumpkin frosting is a delicious accompaniment for anything!!  Of course pumpkin goes with vanilla, chocolate,  orange, ricotta . . . on and on :)  I put this on my Sugar Cookie Cupcakes and it was fantastic.  This frosting is a little loose because of the pumpkin but it holds up well.  Keep it in the refrigerator because of the butter and mascarpone and it will last for two weeks.

Ingredients
2 8oz tubs of mascarpone cheese
1/2 cup pumpkin
1/4 cup butter softened
1/2 tsp vanilla
5 cups powdered sugar
1 tsp cinnamon
 
Mix the mascarpone and butter with electric mixer until smooth.  Mix in the pumpkin, vanilla and cinnamon.  Add the powdered sugar 1 cup at a time.

I used a piping bag but it goes on very well with a offset spatula also.