Eggless Pineapple Coconut Cobbler

Its birthday season in December. Time for birthday number 2.

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

Ingredients

• 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
  

Directions

1. Melt butter or margarine in a 9 x 13 inch pan. Set aside to cool.
2. Preheat oven to 180 degrees C.
   
3. 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].
   
4. Bake for 55 minutes if 9 x 13 in pan, I baked for 1 hour 20 min.
5. Serve warm with vanilla ice cream.