Pineapple and coconut cake

Pineapple and Coconut Cake: A Tropical Delight

Preparation time: 20 minutes
Baking time: 35-40 minutes
Total time: 60-65 minutes
Servings: 12

I’m excited to share a delicious and easy-to-make recipe that combines the exotic flavors of pineapple with the fluffy texture of coconut. This pineapple and coconut cake is perfect for a quick dessert, a daytime snack, or even to impress guests at a party. It comes from a German cookbook, and I discovered it from my friend Lena, who shared this culinary secret with me. Let’s get started!

Ingredients

For the batter:
- 50 g butter (make sure it’s soft, at room temperature)
- 50 g sugar
- 2 eggs (at room temperature)
- A pinch of salt
- 150 g flour
- 50 g cornstarch
- 1 teaspoon baking powder
- 1 can or fresh pineapple (I used 1/2 can)

For the coconut cream:
- 150 g sugar
- 150 g butter
- 3 tablespoons milk
- 150 g shredded coconut

Preparation

1. Preparing the baking pan:
Start by preparing the baking pan. Choose a pan about 20x30 cm. Line the pan with parchment paper, greasing it with a little butter on both sides to prevent sticking.

2. Mixing the dry ingredients:
In a bowl, combine the flour, cornstarch, salt, and baking powder. Make sure the ingredients are well mixed to avoid lumps in the batter.

3. Creaming the butter and sugar:
In a deeper bowl, place the soft butter and sugar. Use a mixer to blend until the mixture is creamy and fluffy. This step is essential for achieving a light cake.

4. Adding the eggs:
Add the eggs one at a time, mixing well after each addition. This will help incorporate air into the batter, contributing to the final texture.

5. Incorporating the dry ingredients:
Gradually add the flour mixture to the butter and egg mixture. Mix gently with a spatula or on low speed with the mixer until you have a thicker batter. Do not overmix, or the cake will turn out dense.

6. Preparing the pineapple:
If using fresh pineapple, cut it into small pieces. If using canned pineapple, drain the juice well. Pay attention to the choice of pineapple, as it will add a sweet and juicy note to the cake.

7. Assembling the cake:
Pour the batter into the prepared pan and spread it evenly over the surface. Place the pineapple pieces on top of the batter, distributing them evenly for balanced flavor.

8. Making the coconut cream:
In a saucepan, heat the milk, butter, and sugar. Stir constantly until the butter and sugar melt. Add the shredded coconut and let it simmer for 1-2 minutes, stirring well to prevent sticking.

9. Finalizing the cake:
Pour the coconut cream evenly over the pineapple pieces in the pan. Place the pan in a preheated oven at 180°C (medium temperature) and bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.

10. Cooling and serving:
Once baked, allow the cake to cool completely in the pan. After it has cooled, you can dust it with powdered sugar for an elegant touch. Slice the cake and serve it with a cup of tea or coffee. It is also delicious alongside vanilla ice cream or a light whipped cream.

Helpful Tips

- Ingredient variations: Feel free to experiment with other fruits, such as mango or peaches, instead of pineapple to create a personalized version.
- Intense flavor: If you want a stronger flavor, you can add a few drops of vanilla or coconut extract to the coconut cream.
- Calories and nutritional benefits: A serving of cake contains approximately 180 calories, depending on the serving size. Pineapple is rich in vitamins, especially vitamin C, while coconut provides fiber and healthy fats.

Frequently Asked Questions

- Can it be frozen? Yes, the cake can be frozen. Make sure it’s well covered with plastic wrap to prevent drying out.
- Can I substitute butter with oil? Yes, you can use coconut oil for a more intense flavor, but the texture will be slightly different.
- How can I make the cake less sweet? Reduce the amount of sugar in the recipe, but be careful to maintain the balance of flavors.

I hope you try this pineapple and coconut cake recipe and that you’ll be delighted by how easy it is to create such a delicious dessert! Don’t forget to share the result with your loved ones. Enjoy!

 Ingredients: Dough: 50 g butter (the butter should be soft) 50 g sugar 2 eggs (should be at room temperature) a pinch of salt 150 g flour 50 g cornstarch 1 teaspoon baking powder 1 can or fresh pineapple (I used 1/2 can) Cream: 150 g sugar 150 g butter 3 tablespoons of milk 150 g coconut

 Tags:  pineapple cake