This is a super delicious coconut cake, with little pieces of pineapple and a hint of coconut liquor! I love these tropical flavors!
Some of our spring flowers!
Coconut Pineapple Cake
- 125 g butter, soft
- 180 g + 1 tbsp honey
- 1 tbsp vanilla extract
- 150 g finely shredded unsweetened coconut
- 175 ml coconut milk
- 5 tbsp coconut liquor
- 4 egg whites
- 1 pinch of salt
- 250 g unbleached all-purpose flour
- 2 tsp baking powder
-Line a 28-30 cm loaf pan with parchment paper. Preheat oven to 350F/180C.
-Whisk together the butter, honey and vanilla. Add the coconut and milk.
-Whisk egg whites with the salt until stiff peaks form, add the honey and whisk until well combined.
-Combine flour and baking powder. Add flour alternately with the egg whites, just a little at the time, folding it into the butter mix. Just until well combined.
-Fill into prepared loaf pan. Bake for 30 minutes.
Top layer:
- 120 ml coconut cream, thick part from a can of coconut milk or tetra pak
- 30 g butter, melted
- 100 g honey
- 100 g finely or medium shredded unsweetened coconut
- 3 tbsp coconut liquor
- 100 g very finely chopped pineapple pieces
-Mix everything together.
-Take the cake out from the oven and spread the top layer onto cake, return to oven for another 20 minutes or until tester inserted into middle comes out clean.
-You might have to cover the cake with aluminum foil if the top layer gets dark/brown to quickly.
-Let cool completely.
-Tip: I’ve also made this cake using coconut sugar for the bottom layer, and I used honey for the top. Tastes delicious!
I wish you all a lovely Mother’s Day weekend!
Ursula
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