Things to keep in mind:
- he doesn't really like sweet stuff or chocolate
- something with pineapple or coconut would work well
After some head scratching, I settled on a pineapple coconut cobbler. I modified this recipe by simply adding coconut. And as are many of my kitchen adventures, it did not go without its hiccups. I did not have a deep pan, only my 2 1-inch deep cake trays, so the first question was what to bake it. I ended up using deep metal bowl type tray that I had, which meant longer baking time as its 4-inch deep and the recipe filled the bowl to the rim. So baking took a lot longer than expected. The shredded coconut widely available here is unsweetened, so to me the cobbler was lacking in that department, but everyone was happy and I think the side of vanilla ice cream did the trick. In the future, I would probably not make this with pineapple though, unless they are canned and/or mixed with another fruit. I think peaches, pears, apples, cherries are better suited for cobblers.
The recipe itself is very easy and you can omit the coconut and replace the fruit.
Pineapple Coconut Cobbler
- 1/4 cup butter
- 1 1/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1 cup white sugar [can increase to 1 1/4 cup if using unsweetened coconut]
- 1 cup milk
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 4 cups sliced pineapple (or any other fruit)
- 1/2 cup shredded coconut, sweetened
- Melt butter or margarine in a 9 x 13 inch pan. Set aside to cool.
- Preheat oven to 180 degrees C.
- Stir together flour, sugar, salt, and baking powder. Mix in milk and vanilla. Pour batter over melted butter. DO NOT MIX OR STIR. Spoon fruit with juice over the batter. [Since I used a deeper dish, I poured half the batter then added half the fruit and repeated].
- Bake for 55 minutes if 9 x 13 in pan, I baked for 1 hour 20 min.
- Serve warm with vanilla ice cream.