Tuesday, 5 July 2016

Coconut & Pineapple Cake

Having made an orange and almond cake I had the idea for a similar one, but with coconut and pineapple instead.  This would be a moist cake with that lovely coconut flavour with a good helping of crushed and pureed pineapple added in.

Now I wondered whether I could just use the same volume of ingredients as for the orange and almond one, but some research told me that coconut flour absorbs much more moisture than ground almonds.  So I needed to add some additional liquid to compensate for that, so coconut oil seemed an ideal choice.  In case that made it rather too heavy in consistency I also added some baking powder.

The resultant cake is just so moist, almost to the point that maybe I could have reduced the amount of oil, but I am still very happy with the cake, it tastes simply declious and has a lovely soft and light texture.
Coconut & Pineapple Cake

                                  Coconut & Pineapple Cake Video Ingredients:
  • 6 medium eggs(large in USA)
  • 250g coconut flour
  • 225g caster sugar
  • 240ml coconut oil(you might wish to try it with just 180ml)
  • 1 tsp baking powder
  • 450ml crushed pineapple(after the juice has been drained off)
  • 250g icing sugar
  • juice drained from the pineapple(you wont need much of it)
Method:
  1. Preheat the oven to 180C/160C Fan/350F
  2. Grease a 23cm/9 inch springform cake tin, and line the base with parchment paper
  3. Place the pineapple into a food processor and blitz until you have a nice consistent pulp.
  4. Add the eggs, sugar, oil and coconut flour to the processor and process until the batter is a smooth consistency.
  5. Pour the batter into the cake tin and bake in the oven for 50-60 minutes, until a skewer in the middle comes out clean.  
  6. Check after 25 minutes and if the cake is browning too quickly lightly cover with tin foil.
  7. Remove the baked cake from the oven and allow to cool for about 10 minutes.
  8. Carefully remove from the cake tin onto a rack to cool more.
  9. When the cake is cooled you can making the icing.
  10. Add two tablespoons of the drained juice to the icing sugar and stir to mix, adding more juice until you have a thick icing that you can spread over the cake.
  11. Spread the icing over the cake and leave to firm up before slicing and serving.

6 comments:

  1. It looks like the upper layer of the cake contains the coconut flour, and the lower seems to me without coconut flower. Or is it an optical lie?

    ReplyDelete
    Replies
    1. Hi Angela, it is a bad photo, I hadn't noticed until I posted it that the lighting had caused a shadow, so it does look at the the pineapple has sunk. But it hasn't since it was pureed and mixed in with the flour and other ingredients. If you watch the video you will see that the bake is even throughout, once I have cut the cake open.

      Delete
    2. Hi Angela, it is a bad photo, I hadn't noticed until I posted it that the lighting had caused a shadow, so it does look at the the pineapple has sunk. But it hasn't since it was pureed and mixed in with the flour and other ingredients. If you watch the video you will see that the bake is even throughout, once I have cut the cake open.

      Delete
  2. Thank you for your reply! I love this recipe and I will bake this cake surely in autumn. Thank you and have a good time baking and cooking ;-)

    ReplyDelete
  3. Very Great Coconut & Pineapple Cake recipe!! I made it for my friends birthday party. This cake was super delicious and it was a very big hit!. It made the cake more moist and yummy!Thanks for sharing nice cake recipe.
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    ReplyDelete
  4. Thanks very much, I am so glad that everyone enjoyed it.

    ReplyDelete