6 fresh whole pineapples
3¼ cups, plus 2 Tbsp., all-purpose flour
2¼ cups sugar
3 tsp. baking powder
1 tsp. baking soda
3 pinches salt
3 sticks unsalted butter, melted
1½ cups sour cream
2 Tbsp. pure vanilla extract
3 cups heavy whipping cream
3 Tbsp. golden brown sugar, packed
• Light the hardwood briquettes.
• Remove and discard the leafy crowns of the pineapples. Cut off and reserve the pineapple tops. Using a pineapple slicer, remove the fruit, core and juice from the husk. Reserve pineapple slices in the juice; discard core. Blot inside of the husks with a paper towel to remove excess juice. Set aside.
• Mix together the flour, sugar, baking powder, baking soda and salt.
• In a separate bowl, combine the melted butter, sour cream, eggs and vanilla.
• Slowly add the wet mixture to the dry, mixing as you go until there are no lumps.
• Spoon 1 cup of batter into each husk. Cover with pineapple tops.
• Wrap the husks in two layers of heavy-duty aluminum foil. Dump coals into a pile and nestle pineapples among the coals. Cook, uncovered, for 20 minutes. Use tongs to rotate the pineapples occasionally to prevent the husks from burning.
• Remove the pineapples from the grill and let stand in the aluminum foil for 10 minutes.
• Meanwhile, using an electric mixer, beat the whipping cream and brown sugar until soft peaks form.
• Remove the pineapple tops and serve cake in the husks, with whipped cream and pineapple slices as garnish.