Coconut and Pineapple Cake

Name: Coconut and Pineapple Cake
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 12
Ingredients: Type 00 flour 1.67 cups; Eggs (approximately 3) 5.5 oz; Shredded coconut 1 &frac23; cup; Coconut milk ½ cup; Brown sugar &frac13; cup; Coconut oil 0.4 cup; Powdered yeast for sweets 2 tsp; Pineapple (300 g cleaned) 5 cups; Fine salt ½ tsp; Shredded coconut to taste

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274

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 274
Carbohydrates g 23.1
of which sugars g 10.2
Protein g 4.2
Fats g 18.3
of which saturated fat g 15.32
Fiber g 3.2
Cholesterol mg 42
Sodium mg 87

Difficulty: Average
Prep time: 30 min
Cook time: 1 h 15 min
Serving: 12 persone
Cost: Average

PRESENTATION

Are exotic fruits your passion? The recipe we present here has united the most beloved ones: coconut, the star of many delights like the coconut and chocolate bars, soft coconut treats, and delicious coconut and yogurt cake; pineapple, used to prepare, for example, the classic upside-down cake or an unusual pineapple jam. In the coconut and pineapple cake, sugary taste and freshness come together: a soft lactose-free batter with shredded coconut, coconut milk, and coconut oil embraces juicy pineapple slices, to discover at the first bite. The coconut and pineapple cake, so delicious and soft, is ideal as a dessert or for a treat at snack time. And because the eye also wants its part, we decorated the surface with a spiral pattern reminiscent of a rosebud, a refined touch that will make the cake perfect for any occasion!

Also, discover how to prepare our delicious coconut and chocolate cake!

INGREDIENTS

274

Calories per serving

For a mold with a diameter of 18 cm: Type 00 flour 1.67 cups (200 g); Eggs 5.5 oz (155 g) - (approximately 3); Shredded coconut 1 ⅔ cup (130 g); Coconut milk ½ cup (130 g); Brown sugar ⅓ cup (75 g); Coconut oil 0.4 cup (95 g); Powdered yeast for sweets 2 tsp (10 g); Pineapple 5 cups (800 g) - (300 g cleaned); Fine salt ½ tsp

for garnish: Shredded coconut to taste

Preparation

How to prepare Coconut and Pineapple Cake

To make the coconut and pineapple cake, first cut the pineapple into half-inch thick slices 1, then remove the outer part from each slice 2 and the central core 3.

Take 200 g (7 oz) of these slices and cut them into strips 4. Set aside and work on the batter: in a bowl, pour the eggs and brown sugar 5. Whisk the mixture with an electric mixer and add the salt 6

Add the coconut oil 7, incorporate it into the mixture with the mixer, and then add the flour 8 and baking powder 9

Give a round of mixing to incorporate the powders and then pour in the shredded coconut 10 and the coconut milk gradually 11, operate the mixer again to incorporate it. Once the liquid is absorbed, add the pineapple slices 12

and stir with a spatula 13. Now butter a mold with an 8-inch diameter and a 4-inch high edge 14. Pour the batter in and level the surface with the back of a spoon 15

Now take 100 g (3.5 oz) of pineapple slices and, starting from the outermost part 16, arrange them in a spiral to create a floral pattern 17. Garnish the surface with the shredded coconut (18-19).

and bake the cake in a preheated static oven at 350°F for 75 minutes on the middle shelf. Once cooked, take out the soft coconut and pineapple cake 20, let it cool slightly, then unmold and serve it 21!

Storage

The soft coconut and pineapple cake keeps well under a glass dome for 2-3 days. It can be frozen after baking.

Advice

If you can't find coconut oil, it can be replaced with vegetable oil, keeping the doses unchanged. To make the cake even tastier, you can add dark chocolate chips or rum.

For the translation of some texts, artificial intelligence tools may have been used.