Moist and fluffy coconut pineapple cake… put a little sunshine on your plate!
Sometimes, you just need something summery. Although it’s almost the end of April, summer seems a long way away. Spring has briefly popped up it’s head, with a few days of fairly high temperatures for the season, giving us all a feeling of summer. But… temperatures have dropped again and it’s cold and windy. It feels more like fall or even winter (with even freezing temps during the night).
Sunshine on your plate
So more than ever, I yearn for the sun. And if the weather can’t provide it, I will have to improvise. What better way to do that than with some baking. Baking makes me happy anyway, no matter what the weather is like. Now what makes me feel like summer? Definitely flavors like coconut and pineapple. Combined in a cake, it’s just like a piece of heaven. And whether it’s the middle of summer or the middle of winter, this cake will definitely put some sunshine on your plate: coconut pineapple cake.
Basic cake recipe
For nearly twenty years, I use the same basic cake recipe as a base for many different cakes. Apple cake, peach and coconut, cherry cake or just plain. It’s a recipe I had slowly developed all those years ago. Many many cakes were baked until I finally had perfected my recipe. And I have used it ever since. For the very basic recipe, you need following ingredients:
250 g softened butter
150 g white sugar
2 tsp vanilla extract
200 g plain flour
1 tsp baking powder
To make just a plain cake, start by mixing the butter and sugar. Add the eggs and vanilla extract and beat well. Add the flower and baking powder and mix until everything is combined. Pour in a baking tin and bake until a toothpick inserted in the middle comes out clean. Baking time varies from 30 to even 50 minutes or an hour, depending on the size and form of the baking tin.
Adapt to your liking
With this basic recipe, there are no limits to what you can do with it. You can bake it in a cake tin as a pound cake or spread it thin for a sheet cake. Add fruit, like diced apple, peaches, pears, cherries. Or add spices or nuts. Use different extracts. For this coconut pineapple cake, I left out the vanilla extract and added 50 g desiccated coconut and pineapple from a can, chopped into little pieces. Topped with whipped cream and a few tablespoons of lightly toasted coconut. Pure bliss!
I promise you, this cake will be so good, it will be gone before you know it.
Coconut Pineapple Cake
- 250 g butter (softened)
- 150 g white sugar
- 4 eggs
- 200 g plain flour
- 1 tsp baking powder
- 50 g desiccated coconut (plus extra for garnish)
- 1 can pineapple (net weight 340g)
- 250 ml whipping cream
Preheat oven to 170°C and grease a baking dish.
Drain the pineapple and cut into small pieces.
Mix flour and baking powder and set aside.
Beat butter and sugar.
Add eggs and beat well.
Add flower and mix until well combined.
Add coconut and mix until incorporated.
Fold in the pineapple.
Spread batter into prepared baking dish and bake until a toothpick inserted in the middle comes out clean (depending on the size of the dish, baking time may vary between 35-45 minutes).
For the topping toast a couple of tablespoons of coconut in a dry frying pan. Keep a close eye on it, as it can burn very quickly.
When the cake is completely cooled, beat the whipping cream (if desired, add sugar or sweetener to taste) and spread on top of the cake.
Now sprinkle the toasted coconut on top.
Then slice and serve!