This Pineapple Coconut Cake is a tropical delight that combines the sweetness of pineapple with the rich flavor of coconut. The cake is perfectly moist, light, and airy, and the sweet jam glaze adds a lovely shine and a burst of flavor. Whether you’re making it for a special occasion or just for a cozy afternoon tea, this cake will impress your guests and satisfy your taste buds.
Ingredients
- 2 medium eggs
- A pinch of salt
- 1/4 cup of sugar (50 g)
- 2 teaspoons of vanilla sugar (8 g)
- 5 tablespoons of melted butter (75 g)
- ~3 and 1/2 tablespoons of desiccated coconut (20 g)
- ~3/4 cup of all-purpose flour (100 g)
- 1 teaspoon of baking powder (5 g)
- Pineapple slices in syrup (use about 4-6 slices, drained)
- 1 tablespoon of jam or honey (for garnish)
- Extra desiccated coconut for garnish
Directions
Preheat the Oven
- Preheat your oven to 180°C (350°F). Grease and line a small round or square cake tin (about 8-9 inches in diameter) with parchment paper. This will ensure that the cake doesn’t stick to the pan during baking.
Prepare the Wet Ingredients
- In a large mixing bowl, crack the two eggs and whisk them with a pinch of salt until they become slightly frothy. This step helps to incorporate air into the batter, making the cake fluffier.
- Add the sugar and vanilla sugar to the egg mixture, whisking until the mixture becomes light and creamy. This creates a smooth, airy batter that will help the cake rise beautifully.
- Gradually add the melted butter into the egg mixture, whisking until everything is well combined. The butter adds moisture and richness to the cake, enhancing its flavor and texture.
Add Dry Ingredients
- In a separate bowl, combine the all-purpose flour, baking powder, and desiccated coconut. Stir them together to evenly distribute the baking powder, which will help the cake rise during baking.
- Slowly fold the dry ingredients into the wet mixture. Use a spatula or a wooden spoon to gently fold the flour mixture into the batter until just combined. Be careful not to overmix, as this can make the cake dense.
Prepare the Pineapple
- Drain the pineapple slices, making sure they are not too wet. You can lightly pat them with a paper towel to remove any excess syrup. The drained pineapple will prevent the batter from becoming too soggy.
- Set aside a few slices to decorate the top of the cake. You can use the remaining pineapple to add flavor and moisture to the cake.
Assemble the Cake
- Pour the batter into the prepared cake tin, spreading it out evenly with a spatula. The batter should be smooth and level.
- Arrange the pineapple slices on top of the batter in a decorative pattern. You can place them in a circular formation for a round cake or in neat rows for a square cake. The pineapple slices will caramelize during baking, adding extra sweetness and flavor.
- Optional: Sprinkle a little extra desiccated coconut over the top of the cake for added texture and flavor. This step is optional but enhances the coconut flavor and provides a nice contrast in texture.
Bake the Cake
- Place the cake in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean. The baking time may vary depending on your oven, so keep an eye on the cake during the last few minutes.
- If the cake is browning too quickly on top, you can cover it loosely with aluminum foil to prevent over-browning.
Prepare the Glaze
- While the cake is baking, prepare the jam or honey glaze. Warm 1 tablespoon of jam (such as apricot or pineapple) or honey in the microwave for about 10-15 seconds, just until it becomes liquid. Stir the glaze to smooth out any lumps. This glaze will add a glossy finish to the cake and a sweet touch to each bite.
Finish and Serve
- Once the cake is baked, remove it from the oven and let it cool in the tin for about 10 minutes. This resting time allows the cake to firm up, making it easier to transfer.
- Carefully transfer the cake from the tin to a wire rack to cool completely.
- While the cake is still slightly warm, brush the top with the warm jam or honey glaze. This step adds shine and sweetness to the cake, enhancing both the appearance and flavor.
- Garnish with extra desiccated coconut if desired, adding a decorative touch and a little extra coconut flavor.
Serving Suggestions
- Serve warm or at room temperature: This cake is delicious both warm and at room temperature. Pair it with a cup of tea or coffee for a comforting afternoon snack.
- Perfect for dessert: The sweet and tropical flavors make it a great dessert option after a meal. You can serve it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- Ideal for special occasions: Whether it’s a birthday, a holiday, or a gathering with friends, this cake will impress your guests with its delightful flavors and beautiful presentation.
Cooking Tips
- Don’t overmix the batter: When combining the wet and dry ingredients, mix just until combined. Overmixing can result in a dense cake.
- Use drained pineapple: Ensure the pineapple slices are well-drained to prevent the cake from becoming soggy. Patting them dry with a paper towel is an easy way to remove excess syrup.
- Customize the glaze: If you prefer a different flavor, you can substitute the apricot jam with other fruit jams, such as pineapple jam or mango jam for a tropical twist.
Nutritional Benefits
- Pineapple: Rich in vitamin C, pineapple is a great immune booster and aids in digestion with its natural enzymes.
- Coconut: Desiccated coconut is a good source of healthy fats and fiber, promoting heart health and digestive well-being.
- Butter and eggs: Provide essential proteins and fats, which contribute to the cake’s rich texture and flavor.
Dietary Information
- Vegetarian: This recipe is suitable for vegetarians.
- Contains dairy: The cake includes butter and eggs, making it unsuitable for those who are lactose intolerant or follow a vegan diet.
- Contains gluten: The cake uses all-purpose flour, so it is not gluten-free.
Nutritional Facts (Per Serving)
- Calories: 230 kcal
- Protein: 4 g
- Fat: 12 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Sugars: 15 g
- Sodium: 80 mg
Storage Tips
- Room temperature: Store the cake in an airtight container at room temperature for up to 2 days. This will help retain its moisture and flavor.
- Freezing: If you want to store the cake for a longer period, wrap it tightly in plastic wrap and foil, and freeze it for up to 1 month. Thaw the cake at room temperature before serving.
Why You’ll Love This Recipe
- Tropical flavor: The combination of pineapple and coconut gives this cake a sweet, exotic taste that transports you to a tropical paradise.
- Easy to make: With simple ingredients and straightforward instructions, this cake is quick and easy to prepare.
- Perfectly moist: The cake is moist and tender, with a delightful glaze that adds both shine and sweetness.
- Versatile: You can customize the glaze or toppings to suit your preferences, making this cake a flexible dessert for any occasion.
FAQs
Can I use fresh pineapple instead of canned pineapple?
Yes, you can use fresh pineapple instead of canned. Just make sure to slice it thinly and drain any excess juice to avoid making the cake too wet.
Can I make this cake gluten-free?
To make this cake gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that your baking powder is also gluten-free.
Can I freeze this cake?
Yes, you can freeze this cake. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 1 month. When ready to enjoy, thaw it at room temperature.
Can I use a different glaze instead of jam?
Yes, you can use honey, maple syrup, or any other fruit jam of your choice for the glaze. These alternatives will still provide a sweet finish and glossy appearance.
Conclusion
This Pineapple Coconut Cake with a Sweet Jam Glaze is a simple yet delicious dessert that brings tropical flavors to your kitchen. With its moist texture, sweet pineapple topping, and glossy glaze, it’s perfect for any occasion. Whether you serve it warm with tea or enjoy it as a special treat, this cake will surely become a favorite in your recipe collection.