Culinary Adventures: Easy Pineapple Cupcakes with Spicy Coconut Topping
One Saturday, my attempt at a Pinterest cupcake recipe failed miserably (who writes a recipe with all the dry ingredients in a recipe in cups except for the flour anyway?). I needed cupcakes to bring to a party that I was heading to and was running out of time.
Looking at what I had in my pantry to work with, I found a Pillsbury yellow butter cake mix and some pineapple juice. It’s just not my style to bring boring, run-of-the-mill vanilla cupcakes to a party, so I took a small yet calculated risk–I substituted the pineapple juice for water.
For the frosting, I took a bit more of a creative license. The basis of every buttercream frosting is about a half cup of butter (softened), and about 3 cups of powdered sugar, and about 1/4 cup of a liquid. These ingredients can be adjusted to create the right consistency.
I used pineapple juice as the liquid in the frosting, along with a dash of salt, about 1/4 tsp of cayenne pepper.
Finally, for the topping: I had this:
I have a habit of going to the local Asian markets and buying things I’ve never heard of with absolutely no plan for its use. A while back I’d found this little bag of Serungdeng Indonesian fried spicy desiccated coconut. It enticed me, and I had to have it. I also had no idea what I was going to do with it. I decided that today was the day to give it a shot.
I opened it and tasted. It was sweet, but also savory and really spicy. I thought it might be a bit too savory to use as a cupcake topping by itself, so I toasted some sweetened shredded coconut and mixed it together with some of the Indonesian spicy coconut.
When I frosted my pineapple cupcakes and added the topping, the result was fantastic.
Easy Pineapple Cupcakes with Spicy Coconut Topping:
1 box yellow butter cake cake mix
1 stick (1/2 cup) butter (softened)
1 cup pineapple juice
Make cupcakes according to directions on the box, substituting pineapple juice for the water.
1 stick (1/2 cup) butter (softened)
3 cups powdered sugar
1/4 cup pineapple juice
dash of salt
1/4 tsp cayenne pepper
Mix ingredients together with an electric mixer, adjusting by adding more of any ingredient to desired consistency and taste.
1/2 cup sweetened shredded coconut–toasted
3 tbsp Indonesian spicy desiccated coconut
Directions: mix the sweetened toasted coconut with the spicy Indonesian coconut in a bowl. Adjust ratios to desired taste. Sprinkle/spoon onto freshly frosted pineapple cupcakes.
The Blue Lagoon is the number one tourist attraction in Iceland, and I have to say, it was also one of the things that I was looking forward to the most. The Blue Lagoon formed from the mineral and water runoff of the nearby geothermal power plant that harvests geothermal energy from the lava field near the town of Grindavik. The pale blue color of the lagoon is a result of the white silica mud at the bottom, giving it a milky blue color. In the 1980’s, locals discovered the lagoon and began sneaking in for a swim.
Eventually, it was developed into the giant hot spring swimming lagoon that it is today, and The Blue Lagoon Clinic Hotel was built nearby. The silica mud is supposed to be good for your skin, and particularly good for people with skin conditions such as eczema and psoriasis. The Blue Lagoon Clinic Hotel is also a clinic for people with doctor referrals for skin treatments, but for the most part it is a nice hotel with a spa-like atmosphere and it’s own smaller private lagoon for guests only. It is small, although it has plans to expand by next year. It is recommended that you make your reservations far in advance.
We arrived The Blue Lagoon Clinic Hotel at 2:00 PM, which was check in time. The lady at the front desk told us our room was not ready and to come back at 2:00. When we informed her it was 2:00 she apologized, it had been a crazy day for the housekeeping staff and she asked us if we wouldn’t mind waiting about 30 more minutes. They had a nice guest lounge area, so we didn’t mind. We sat and read for a little bit. When she came back and told us our room was ready, she gave us a gift pack of Blue Lagoon lotion products as a thank you for waiting. We learned later how expensive those lotions were–about a $40 value. It was very nice of her.
Our room was very nice, with a really comfortable bed and a view of the moss and snow covered lava fields. It included a mini fridge, fluffy bathrobes, and even had a towel warmer in the bathroom that ended up being perfect for drying our bathing suits.
The price per night was about $250.00, which is the off-season rate. It is pretty expensive, but worth it. The price includes a breakfast buffet, use of the private blue lagoon for guests only, and one daily admission per person for each day to the main Blue Lagoon, which is about a 10 minute walk through a path in the lava field. The regular admission price at the Blue Lagoon is about $50.00 per person, which doesn’t include a towel or robe. The hotel guest vouchers include towels and robes, and no advance reservation or ticket purchase is needed.
**Note: If you are visiting the Blue Lagoon without a tour group or staying at the hotel, you will need to make advance reservations. This is a new rule as of 2015, due to increased tourism maxing out the lagoon’s capacity.
After getting settled, we were ready to check out the lagoon. We put our bathing suits in a plastic shopping bag, collected our voucher from the hotel, and walked across the slushy, icy path to the lagoon through the lava field.
Checking in was easy, there was a separate line for people with vouchers and we breezed right in. We were given electronic bracelets that lock and unlock your chosen locker, and are used as a running tab for any purchases from the little cafe or the swim up bar in the lagoon. When you leave, you give your bracelet to the cashier to pay for anything you purchased while in the lagoon. It was a pretty awesome system.
In the locker room, you are expected to take a shower with soap before putting your bathing suit on and going out to the lagoon. There are even attendants in the locker room to help people find the next open shower stall (and tell you that you need to shower). There are even diagrams in the shower showing you what areas to wash–armpits, feet, crotch. It was very specific.
I had a hard time figuring out how to lock the locker with my bracelet at first, but figured it out after a few tries. You have to close your locker door, and then scan your bracelet on the main scanner on the locker block, which locks it and confirms your locker number.
Paddy didn’t have the best experience at first–in the locker room he set his robe and towel down for a second on the bench and turned around and his towel was gone. Super lame. Watch your towel….maybe more so in the men’s room than the women’s.
Once out of the locker rooms, you walk out the door onto the deck and it is a mad dash in the bitter cold to hang up your robe on the outdoor hook and get in the lagoon.
The water is really nice, and the bottom of the lagoon ranges from sandy and a little rough to soft squishy silica mud. There are geothermal heat regulators in various areas, and the water gets a lot hotter near them. We got beers and little packets of algae face mask from the swim-up bar.
There is a wood box on the far edge of the lagoon full of the white silica mud to use on your face as well. The lagoon also has a steam room, dry sauna, and a steamy cave that looks like a hobbit house, all located off the deck on the right side of the lagoon facing the main building. On the way out, you can get a good view of the lagoon from the observation deck at the top of the building–accessible by stairs in Lava Restaurant.
**Note: The silica and sulphur in the water really dry out your hair. My hair felt like it does after swimming in the ocean but amplified. It took two deep condition washings to finally get it back to normal, so some heavy-duty conditioner is advised for longer hair. They do provide conditioner at the lagoon in the showers, but it wasn’t very good. Wearing your hair up can help, but it gets so steamy that it’s difficult to keep it from getting wet.
After a good soak, we went back to the room to change and head into Grindavik for dinner.
Grindavik is a very tiny coastal fishing town. There isn’t a lot to see, aside from the Saltfish Museum. There are a few small restaurants, and after reviewing the options on tripadvisor, we decided to eat at Salthusid. We drove into town thinking there would be a main strip with restaurants or something by the waterfront, but there wasn’t. It was actually a little hard to find. Saldhusid is located just off the main road behind the grocery store Netto.
Salthusid was cozy and inviting, very Scandinavian. The name means “The Salt House” in Icelandic.
The waitress was very friendly, and it ended up being one of the best meals of our whole trip, second to Dill. We shared the lobster soup to start, and it was amazing. If Stokkseyri has the best lobster soup in Iceland, I would be very interested to compare their soup to Salthusid’s. It was so flavorful without being too heavy on the cream, with big fresh hunks of lobster in the bottom.
Paddy had a lamb tenderloin and I had cod with ratatouille. Both were outstanding. We had read that they make very good chocolate cake at Salthusid, but we were too stuffed to eat another bite. If we ever come back to Grindavik, we will be making this restaurant our number one dinner stop.
On the way back to the hotel we could see the geothermal power plant all lit up and hard at work:
Friday was our last day in Iceland, and while the snow was melting now, it was WINDY. When we had left the Blue Lagoon the day before we had been leaving right as a huge tour group was coming in, and we were wondering if we could have the same luck of timing on our second trip. We went to the front desk to retrieve our daily voucher and to see if the tour groups come at certain times (they don’t), and they told us the weather was only going to get worse this afternoon, so it was best we go as soon as we can.
We seemed to luck out and get in between big tour groups again, fortunately. It was busy, but not crazy busy. Paddy slipped on the ice on the trail from the hotel to the Blue Lagoon and cracked his elbow. If you are walking on a snowy or icy day, be extra careful.
It was much windier than the day before. While the water was still really warm, the cold wind was uncomfortable on our heads. We went between the dry sauna and the lagoon, sitting under the walking bridges to shield ourselves from the wind. We finally found the best spot for a sheltered soak under the bridge and around the corner from the bar, up against some lava rocks. The water is hotter over there and the rock behind us blocked the wind a bit.
We didn’t stay as long this time, we figured we had a good time the day before and the wind was getting to be a little much.
When we left, there was another HUGE tour group line waiting to get in. We were so glad we left when we did. At the end of the line near the parking lot we could hear some Germans shouting obnoxiously. We made it a little ways down the path to the hotel when I realized that I left my bathing suit bag in the gift shop at the front counter. I ran back to get it, and the whole time, the Germans never stopped shouting. It sounded like they were drunk….or angry? I don’t know. It was unbelievably obnoxious.
One of the biggest reasons we would recommend staying at the Blue Lagoon Clinic Hotel is that it has it’s own private lagoon for hotel guests only. That way, you can enjoy soaking in the lagoon again after you get back from the main one, and it is quiet and much more relaxing. They also have an indoor lagoon area for when the weather is bad.
The indoor lagoon has a door in the corner for you to go out to the outdoor lagoon from the water, which was nice. I braved the wind for a little while that afternoon, but it was too much. It was a little disappointing, because I was hoping to get some relaxing time in at the private lagoon as well before we left.
One thing the hotel doesn’t have is a sauna or steam room, which I think would be a great addition.
We relaxed the rest of the afternoon and read books. Some people may find the Grindavik area a little boring, but we were really enjoying the relaxation time before heading home and back to our jobs.
For dinner, we had made prior reservations at Lava Restaurant at the main Blue Lagoon, our last and final splurge dinner. Head chef Viktor Örn Andrésson specializes in modern Icelandic cuisine and won Iceland’s Chef of the Year award in 2013 and Nordic Chef of the Year in 2014.
The restaurant is huge, and a more traditional style than the infamous Dill restaurant in Reykjavik. The menu was an a la carte menu featuring starters, entrees, and desserts.
The wine list was pricey, and their selection of US wines were a bit questionable (Barefoot Merlot? Turning Leaf Zinfandel? Those are cheap $6.99 bottom shelf grocery store wines…on the wine list for $40 each). Not that we wanted American wine, but their American selection made us question the value of the rest of the high-priced wines. We stuck with less expensive house wine by the glass.
For starters we had the slow cooked arctic char with fennel, pear, and char roe, and the smoked haddock with apple and sun chokes. Both were outstanding, but the arctic char was the clear favorite for both of us. The char roe exploded in your mouth and added an unexpected complimentary complexity to the pear and char.
For our entrees, Paddy had Viktor Örn Andrésson’s winning dish from the Nordic Chef of the Year competition, which was fried rack of beef and beef cheek with carrot, potato, morel and port wine glaze. I had the pan fried cod with roasted langoustines, cauliflower, fennel, pear, and dill. My cod was good, cooked perfectly and the flavor was great–however it was a little overly salty. Paddy practically licked his plate clean, he said the beef dish was truly award-winning.
For dessert I tried the “award-winning” Nordic Chef of the Year dessert: Cranberries and organic dark chocolate with marzipan, lemon, hazelnuts, and meringue. Paddy had the apple and brown butter dish with brown butter ice cream, apple and celeriac foam, apple, caramel, brioche. Both were fantastic.
Overall, we spent about the same amount of money at Lava as we did at Dill in Reykjavik. They were both great meals, but if you only have room in your budget for one big splurge in Iceland, I’d go with Dill. They are two completely different restaurants, however. If you’re not into 7 small tasting courses and would rather have a starter, larger entree, and dessert, Lava might be the one for you. We liked the tasting courses and variety at Dill, along with the very Icelandic and less-touristy atmosphere.
Overall, I feel the Blue Lagoon lived up to the hype. We would absolutely do it again, but to be honest we’d probably spend the majority of our time at the private lagoon at the Blue Lagoon hotel. The only thing we disliked about the Blue Lagoon was the hoards of tour bus tourists. Unfortunately, that is par for the course at a number one tourist attraction. The Blue Lagoon’s proximity to the airport makes it an easy and relaxing end to any trip to Iceland.