Pineapple Faygo Bundt Cake w/Orange Coconut Sherbet


Serves 10 to 12

Ingredients
Cake
Floured baking spray
12 oz (3 sticks) butter, softened
2 cups sugar
5 eggs, room temperature
1 1/2 teaspoons orange zest (peel)
2 teaspoons vanilla
1/2 cup pineapple (if fresh, top removed, rind and eyes removed, diced; if canned, drained and diced)
3 cups sifted flour
3/4 cup Faygo Pineapple

Orange Coconut Sherbet
2 1/2 cups (20 oz) Faygo Orange, chilled
15 oz can sweetened coconut milk
1 quart (4 cups) reduced-fat milk

Glaze
2 cups sifted confectioners’ sugar
1/4 cup water or Faygo Pineapple

Garnish (Optional)
1/4 cup chopped fresh fruit

Directions
For cake: Preheat oven to 350 degrees. Spray a 10 cup Bundt pan with floured baking spray; set aside. In a large mixer bowl, cream together the softened butter and sugar until fluffy. Using a rubber scraper, scrape down the sides of the bowl occasionally. Add the eggs one at a time, beating after each addition. Add the orange zest, vanilla, diced pineapple and flour. Beat for 1 1/2 minutes. Fold in Faygo Pineapple, carefully, in thirds. Spoon batter into the Bundt pan. Bake for 45 to 55 minutes if using canned pineapple and 60 to 70 minutes if using fresh pineapple. To test for doneness, insert a cake tester or a skewer into the cake; it should come out clean. Remove from the oven and place Bundt pan on a rack for 10 minutes, then invert pan and turn cake out onto cooling rack. Let cake cool completely before glazing.

For sherbet: In a large bowl, mix together chilled Faygo Orange, sweetened coconut milk and reduced-fat milk. Pour mixture into ice cream freezer and make according to freezer directions*

To glaze cake: In a medium bowl, mix together the confections’ sugar and the water or Faygo Pineapple until it is lump free. While cake is still on the cooling rack, place a second tray or wax paper below the rack; this will catch excess glaze. Drizzle glaze over the cooled cake. Let glaze set until firm. Transfer to serving tray. Serve each slice of Pineapple Faygo Bundt Cake with a scoop of Orange Coconut Sherbet. If desired, garnish with favorite fresh fruit.

*If the volume of ingredients is too large for your ice cream freezer, work in batches.

Guest Chef Jennifer Miller
Corporate Pastry Chef for Matt Prentice Restaurant Group, Bingham Farms, Michigan
(www.mattprentice.com