Ingredients Deep Dive
What to grab (and what to leave on the shelf)
The Tropical Trinity
Crushed pineapple (½ cup): Must be drained overnight in a colander lined with paper towels. Canned in juice (not syrup!)—syrup = cloying sweetness.
Shredded coconut (½ cup): Sweetened, unsweetened will taste like cardboard. Look for “toasted” on the bag—raw coconut turns leathery when baked.
Rum (2 Tbsp): Añejo rum only (like Bacardí Reserva). White rum = harsh, dark rum = bitter. No rum? Use fresh pineapple juice—canned = metallic aftertaste.
The Cake Foundation
Butter (2 sticks): European-style (82% fat) for silkier crumb. Must be room temp—poke it; it should yield like a baby’s cheek.
Sour cream (1 cup): Full-fat, cold. Greek yogurt = rubbery texture.
Coconut extract (1 tsp): McCormick’s in the red bottle. Fake extracts taste like air freshener.
Flour (3 cups): Sift it! Lumps = tunneling. Measure by spooning into cup—never scoop.
Pro tip: Buy pineapple on Tuesday. That’s when stores rotate stock—freshest juice, least oxidation.
Step-by-Step: Nellie’s Kitchen Wisdom
Follow these like a love letter from the islands
1. Prep the Pineapple (The Non-Negotiable)
“Wet pineapple sinks dreams.”
Drain pineapple in colander overnight in fridge.
At dawn, squeeze handfuls over sink until juice runs clear. This is non-negotiable—skip it = soggy cake.
Pat dry with paper towels until no moisture transfers to your fingers.
2. Cream the Butter & Sugar (The Heartbeat)
“Beat until it looks like sunshine—no less, no more.”
