Pineapple and coconut cake

Pineapple and coconut cake

By
From
Magic Cakes
Serves
8
Prep
30 mins
Cooking time
55 mins
Photographer
Valéry Guédes

Ingredients

Quantity Ingredient
4 eggs, separated
125g brown sugar
1 sachet vanilla sugar
125g butter, melted
80g plain flour
80g grated coconut
pinch salt
200ml milk, at room temperature
250ml coconut milk
340g pineapples in syrup

Equipment

Quantity Ingredient
24 cm cake tin, silicone or greased with butter and lined with baking parchment

Method

  1. Preheat the oven to 150°C.
  2. Beat the egg yolks with the sugar until the mixture whitens. Pour in the melted butter, then add the flour, grated coconut and salt. Beat for a few minutes more. Pour in the milk and coconut milk little by little, beating constantly. The batter should be nice and smooth.
  3. Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter. Cut the pineapple into small pieces and spread them around the bottom of the greased cake tin. Pour the batter on top, then smooth the surface with the blade of a knife. Bake in the oven for 55 minutes. When the cake comes out of the oven it will wobble slightly. Before turning it out, leave it to set in the fridge for at least 2 hours.

Chef’s tip

  • Decorate with slices of fresh pineapple, grated coconut and a caramel coulis.

    For a coconut cake, make the recipe without the pineapple, reducing the cooking time by 5 minutes.
Tags:
cakes
baking
dessert
simple cakes
chocolate
fruit
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again