Pineapple Coconut Cake

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.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 573
• Protein: 8 g
• Carbs: 70 g
• Fat: 29 g

Ingredients

• 166.7 g Ananas comosus (L.) Merril ( small diced )
• 66.7 g Coconut meat ( grated )
• 166.7 g Wheat flour
• 120 g White sugar
• 83.3 g Minimum butter sweet ( softened )
• 2 piece Egg
• 66.7 ml Coconut milk
• 7.3 g Baking powder
• 0.7 tsp Vanilla extract
• 0.7 pinch Gray sea salt

Instructions

1. Preparing the filling

   Drain the pineapple thoroughly to avoid making the batter soggy. Dice the flesh into 1 cm cubes. Finely grate the fresh coconut meat.

2. Creaming the butter

   In a mixing bowl, cream the softened butter with the white sugar until the texture is smooth and homogeneous.

3. Incorporating eggs

   Add the eggs one by one, whisking vigorously between each addition to emulsify the batter. Pour in the vanilla extract.

4. Mixing dry and wet ingredients

   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. Finalizing and baking

   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.

Chef's tips

• 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.

Storage

Store at room temperature under a cloth or cake dome for up to 3 days.