Pineapple and coconut cake
Moist pineapple and coconut combine to make a delightful tropical inspired cake. Topped with a Coconut Cream Cheese Frosting and toasted coconut it’s the perfect cake for spring or summer entertaining.
How long will it take?
1 ½ hours
What’s the serving size?
Serves 8
What do I need?
- 200g fresh pineapple
- 110g unsalted butter at room temperature, plus extra for greasing
- 110g caster sugar
- 2 large eggs
- 250ml sour cream
- 200g self-raising flour, plus extra for dusting
- ¼ teaspoon bicarbonate of soda
- 150g desiccated coconut
- 1-2 tablespoons icing sugar
For the Coconut Cream Cheese Frosting
- ½ cup butter, at room temperature
- 225g cream cheese, at room temperature
- 5 cups icing sugar
- 2 tablespoons milk
- 1 ½ cups desiccated coconut, divided
How do I make it?
- Preheat oven to 180C.
- Peel, core and finely chop pineapple.
- Cream butter and sugar until light and fluffy.
- Beat in the eggs, followed by sour cream.
- Sift in flour, bicarbonate of soda and sea salt and fold through.
- Add pineapple and coconut and mix to combine.
- Pour into a lightly buttered and floured 18 centimetre baking tin and bake for 65-70 minutes or until golden and a skewer comes out clean.
- Cool in the tin and then assemble with frosting following directions below.
To make the Coconut Cream Cheese Frosting
- Beat together butter and cream cheese until smooth.
- Add icing sugar and milk and mix until smooth and fluffy, about 3 minutes.
- You can add extra milk or extra icing sugar if needed to achieved your desired consistency.
- Stir in 1 cup of coconut and mix well.
- Toast ½ cup coconut over low heat until just browned. Set aside to cool.
- When cake is cooled, cut it in half so that you have two layers. Spread a layer of the frosting on the top of the first layer. Top with the second layer of cake and frost the top and sides of cake.
- Sprinkle with the toasted coconut and refrigerate cake for an hour before serving.
