Mini Pineapple Pound Cakes
Preheat oven to 350 degrees F. Line the bottoms of three 6-by-3-inch nonstick mini loaf pans with parchment paper; coat with cooking spray.Advertisement
Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a medium bowl.
Pulse 3/4 cup pineapple and water (or juice) in a mini food processor or blender until smooth, scraping down the sides as needed. Beat sugar, coconut oil and vanilla in a bowl with an electric mixer on medium-high speed until combined. Beat in the pureed pineapple and eggs. Finely chop the remaining 3/4 cup pineapple and fold it in.
Make a well in the dry ingredients and pour in the wet ingredients; fold until combined. Divide the batter among the prepared pans.
Bake the cakes until the tops are golden and a cake tester inserted in the center comes out clean, 30 to 35 minutes. Cool in the pans on a wire rack for 15 minutes. Loosen the edges and turn the loaves out onto the rack to cool completely before slicing.
Equipment: 3 nonstick mini loaf pans (6-by-3-inch, 2-cup capacity), parchment paper
Tips: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.
Coconut oil is solid at temperatures below 76°F. To melt solidified coconut oil, remove the lid and place the container in a bowl of very hot water; stir frequently until melted.
1 starch, 1/2 other carbohydrate, 1/2 fat