Pineapple Coconut Cake
Ingredients
- 166.7 gAnanas comosus (L.) Merril (small diced)
- 66.7 gCoconut meat (grated)
- 166.7 gWheat flour
- 120 gWhite sugar
- 83.3 gUnsalted butter (softened)
- 2 pcEgg
- 66.7 mlCoconut milk
- 7.3 gBaking powder
- 0.7 tspVanilla extract
- 0.7 pinchGray sea salt
Method
A moist, dense crumb where the fruit's acidity cuts through the coconut richness. The crust is lightly golden, contrasting with a tender heart studded with pineapple chunks.
- 1
Drain the pineapple thoroughly to avoid making the batter soggy. Dice the flesh into 1 cm cubes. Finely grate the fresh coconut meat.
- 2
In a mixing bowl, cream the softened butter with the white sugar until the texture is smooth and homogeneous.
- 3
Add the eggs one by one, whisking vigorously between each addition to emulsify the batter. Pour in the vanilla extract.
- 4
Sift the flour and baking powder over the mixture. Add a pinch of salt. Alternate adding the flour and coconut milk, mixing with a spatula to avoid overworking the gluten.
- 5
Fold in the pineapple cubes and grated coconut. Pour into a buttered tin. Bake at 180°C. The cake is done when a knife comes out clean and the scent of toasted coconut fills the air.
Frequently asked questions
How do you get this dish right?
- Do not overmix the batter after adding the flour, or the cake will be chewy instead of tender.
- If using fresh pineapple, ensure it is fully ripe for the perfect sugar-acid balance.
How long does this dish keep?
Store at room temperature under a cloth or cake dome for up to 3 days.
