This sweet wine cake is a great way to use up an already open dessert wine you might have in the refrigerator, and because the cake isn’t that sweet it actually tastes wonderful with a glass of chilled dessert wine🍸🍰.
About the recipe
Sweet dessert wine adds a subtle grape floral honey like flavor that is lovely, and pairs really nicely with the pineapple in the cake. With crushed pineapple, coconut and sweet wine I call this cake a sweet chardonnay pinnacolada cake that will have you wanting more than just one slice 😋🍰.
Sweet Chardonnay Pineapple Cake
- 1 1/2 cups all-purpose flour, plus more for pan
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground ginger
- 1/4 cup room temperature butter, plus about 1 tsp softened butter for pan
- 1/4 cup canola oil
- 1 1/2 tsp vanilla
- 2 tbsp fresh grated ginger
- 1 1/4 cup granulated sugar
- 1/4-cup sweet white dessert wine like a late harvest chardonnay. If you don’t want to add alcohol go ahead and improvise and add any other liquid that you think will compliment the pineapples in the cake. Try orange juice or carrot juice.
- 2 large eggs
- 1 cup canned crushed pineapple drained. If you don’t have pineapple, substitute with fresh grated apples.
- 1 cup shredded coconut
- Preheat oven to 350 degrees. Butter a 8-inch square pan, line bottom with parchment paper and butter it. Flour inside of pan, tapping excess out.
- In a medium bowl mix together flour, baking powder, baking soda, salt, and ground ginger.
- In another bowl whisk together granulated sugar, 1/4-cup butter, canola oil, vanilla, dessert wine, eggs, and fresh ginger.
- Combine the liquid mixture with the flour mixture. Add pineapple and coconut flakes and whisk together.
- Pour the cake batter in the buttered pan and bake for 40-50 minutes until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool for 15 minutes. Run a knife around the edges then turn out the cake onto a plate. Let cool completely before serving.