How to make a baby shower cake

My sister's baby shower is next month, and I've been designated the cake baker. I need a really good, very interesting cake recipe. My friends and relatives told me they're tired of the same old thing, so I'm determined to come up with a real knockout cake. If anyone can help me, I'd really appreciate it. Thanks.
--iVillager booksnake


Dear booksnake,
I like to serve flavorful low-fat/ low calorie cakes -- that are light in nature -- with fruit. Here's a suggestion:

I recently found a pineapple cake recipe, and, after tweaking it a bit to make it lighter (and healthier!), I have used it hundreds of times. The cake is moist, flavorful and delicious.

Top Me Twice Pineapple Cake

Step 1 -- Cake:

  • 2 cups all-purpose flour
  • 1 cup (packed) dark brown sugar
  • 1 teaspoon baking soda
  • 1 can crushed pineapple with juice
  • 1 teaspoon vanilla
  • 1 large egg and 2 large egg whites
  • 1 teaspoon salt

Blend and mix all of the above ingredients for 2 minutes on low speed. Pour into a 9-inch square greased pan, and bake at 350 degrees Fahrenheit for 45 minutes.

Step 2 -- Topping:

  • 1/2 cup (packed) dark brown sugar
  • 1/2 cup flaked sweetened coconut
  • 1/2 cup walnuts or pecans, chopped

Step 3 -- Sauce:

  • 1/4 cup butter, melted
  • 1/4 cup 1% milk
  • 1/4 cup (packed) dark brown sugar
  • 1 teaspoon pure vanilla extract

Putting it all together:
Remove the cake from the oven and spread the topping mixture (step 2) over it (poke little holes all over the cake with a toothpick or sharp knife first). Next, pour the sauce (step 3) on top and put the cake back in the oven for about 20 minutes. (Place the cake on a foil-lined jellyroll pan to catch any drips -- and yes, it will drip). It is best served warm.

Here's how to serve the cake for a party: Cut a pineapple in half lengthwise (leave the leaves on the pineapple and cut through them lengthwise as well), and scoop out the fruit. To do this, run a sharp knife (or grapefruit knife) down around the edge of the pineapple to the bottom, and remove the fruit all in one piece. Cut the pineapple into large squares. Toast 1/2 cup flaked coconut. Place the fruit in the pineapple boat and sprinkle with toasted coconut. Pre-cut the cake into squares, and place the squares on a pretty serving platter.

Happy baking,
Sarah Phillips

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