tropical | A little Swiss, a little Canadian

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!