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Pineapple Coconut Cake / www.quichentell.com

Pineapple Coconut Cake

Quiche 'n' Tell
A tender, buttery upside-down pineapple cake with a coconutty twist.
Prep Time 30 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 8


  • 150 g All-purpose flour
  • 120 g White, granulated sugar
  • 70 g Unsweetened, desiccated coconut, soaked for 20 minutes in lukewarm milk
  • 120 g Unsalted butter
  • 150 ml Lukewarm, milk
  • 2 Egg yolks
  • 1 Whole egg
  • 1 tsp Vanilla extract
  • ¾ tsp Baking powder
  • ¼ tsp Soda bicarbonate
  • ¼ tsp Salt

For the topping

  • 1 Ripe, fresh pineapple peeled and cut into 1/2-inch thick slices and then into halves or quarters
  • 30 g Butter
  • 50 g Brown sugar


To prepare the pineapple

  • Melt the butter in a pan over medium heat and stir in the brown sugar. Once it melts, turn off the heat and tip in the pineapple slices. I used about 6 slices; no harm in adding a few extra to be safe. The leftover pineapple is delicious eaten on its own or with the cake.
  • Flip the slices so that they are well coated. Keep aside.

To make the cake

  • Before making the cake batter, make sure all the ingredients are at room temperature.
  • Grease a 9-inch cake tin and line the bottom with baking parchment.
  • Arrange the pineapple slices close to each other. Spoon some (not all) of the butter-sugar syrup over the fruit. Set aside.
  • Preheat the oven to 175°C.
  • In a stand mixer or using a hand mixer, cream the butter and sugar till light and fluffy. Beat for around 3 minutes.
  • Beat in the egg and yolks one at a time.
  • Scrape down the egg mixture using a rubber spatula, and mix in the vanilla extract and the coconut along with the milk it has been soaking in.
  • Finally, gently fold in the flour taking care not to over-mix or use a heavy hand.
  • Pour the batter over the pineapple slices in the tin and tap the tin gently a few times to get rid of any air pockets.
  • Bake the cake for 40-50 minutes till a skewer inserted into the cake come out clean without any wet batter sticking to it. Turn off the upper element of your oven and cook the cake for a further 5-7 minutes.
  • Then, take the cake out of the oven and let it rest in the pan for 10 minutes before un-molding onto a plate or cake stand. Cool and serve with the leftover syrup or on its own.
Keyword cake, coconut, pineapple