This tropical pineapple coconut cake boasts an incredible texture. The crushed pineapple keeps it wonderfully moist, while the coconut blends seamlessly with the batter to create a soft, spongy crumb. Best of all, the recipe is forgiving—you don’t need to be overly precise with measurements. It’s an effortless, foolproof treat that turns out perfectly every time.
EQUIPMENT
- Food processor
- Mixing bowl
- Measuring jug
- Whisk
- Spatula
- 9″ springform cake tin
- Microwave-safe bowl
INGREDIENTS
- 435 g canned pineapple chunks in their own juice (15 ounces)
- 125 g butter (½ cup)
- 190 g sugar (1 cup)
- 2 large eggs, separated
- 50 g sweetened desiccated coconut (½ cup)
- 280 g plain/all-purpose/cake flour (2 cups)
- 2 teaspoons baking powder
- 60 g icing sugar/powdered sugar/confectioner’s sugar (½ cup)
INSTRUCTIONS
Prepare the pineapple:
- Drain ¾ of the pineapple juice from the can and set aside.
- Place the pineapple and the remaining juice into a blender or food processor and pulse until pulpy or crushed.
- Remove 1 cup of the crushed pineapple for the cake and combine the rest with the reserved juice (this will be used for the topping).
Mix the cake batter:
- Grease a 9″ round springform cake pan and line the bottom with baking parchment.
- Preheat the oven to 180°C/375°F.
- Beat the butter and sugar together in a mixing bowl until light and creamy.
- Add the egg yolks and beat until well combined.
- Stir in the cup of crushed pineapple.
- Add the coconut, then sift in the flour and baking powder, mixing well until fully incorporated.
- Beat the egg whites until soft peaks form.
- Gently fold in the egg whites, adding them in ⅓ portions at a time, until just incorporated.
- Pour the batter into the prepared cake tin.
Bake the cake:
- Place the cake in the oven and bake for 35 minutes, or until the top is browned and firm to the touch, or when a wooden skewer inserted comes out clean. Remove from the oven.
Make the glaze:
- In a microwave-safe bowl, combine the reserved pineapple juice, remaining crushed pineapple, and icing sugar.
- Stir well to dissolve any sugar lumps.
- Microwave on high for 3 minutes (adjust the time for your microwave’s wattage).
- Pour the hot glaze over the cake while it’s still in the pan.
Finishing touches:
- Let the cake cool before removing it from the pan.
- Optionally, dust with icing sugar before serving.
Notes
- Use pineapple chunks canned in their own juice for best results.
- You can substitute plain flour with self-raising flour and omit the baking powder.
- The calorie count is based on cutting the cake into 10 slices.
