White Caps Cake

"This cake is made at Ivy Lea, a restaurant at a resort along the St. Lawrence River in Ontario Canada. I haven't made it yet, but it looks interesting. The coconut must be the white caps on the River. (I much prefer the River on a calmer day.) I present it for the adventurous at heart who want to try an untried recipe. Enjoy!"
 
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Ready In:
1hr 5mins
Ingredients:
9
Yields:
1 cake
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ingredients

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directions

  • Method for the Cake:

  • Preheat oven to 350°F.
  • Whisk together the flour and baking soda; set aside.
  • In a separate bowl, beat the eggs and sugar together until fluffy.
  • Add the pineapple and flour and soda mixture.
  • Stir just until mixed.
  • Pour the batter into a prepared (greased and floured) 12" round pan.
  • Bake for 30 to 40 minutes until set and browned on top or until cake tests done.
  • Ice while the cake is warm.
  • Method for Icing:

  • On the stovetop, bring the sugar, butter and milk to a boil for 3 minutes, stirring constantly.
  • Remove from the heat and add the coconut.
  • Pour the hot icing mixture over the warm cake.

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RECIPE SUBMITTED BY

I live near Rochester NY with my husband and our 18-year-old cat, Fluffy. It's actually Fluffy's house, but he allows us to live here as long as we pamper him and feed him generously. Our daughter, Kree, whom some of you know from Zaar, is also living with us again while she begins a new business venture in real estate. She's the one who got me hooked on Zaar and taught me to try new recipes rather than stay in the cooking rut I was in. In my free time I like to take long rides or sit by the water, both of which I find very relaxing. I also like to do counted cross-stitch and read. I dabble in photography, always looking for that elusive 'perfect' shot. I did more cooking before I started working full-time, and plan to again when I retire (still years away, but dreaming).
 
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