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?
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.