A versatile cake perfect for year-round celebrations or for those who love the combination of pineapple and coconut.
Equipment
- 1 stand mixer
- 1 silicone spatula
- 1 whisk
- 3 6-inch cake pans
- 1 muffin pan
Ingredients
For the Pineapple flowers
- 1 medium pineapple peeled but not cored
For the coconut pineapple cake
- 1 cup unsalted butter, room temperature 227g
- 1 ¼ cup granulated sugar 250g
- 4 eggs
- 2 cups all-purpose flour 240g
- 1 tablespoon baking powder 14g
- 1 teaspoon salt 6g
- 1 cup unsweetened shredded coconut 100 g
- 150 g pineapple chunks
For the soaking syrup
- ⅔ cup water
- ¾ cup sugar
For the filling and frosting
- 1 pack cream cheese, room temperature 8 oz, 227 g
- 1 cup unsalted butter, room temperature 227g
- 5 ¼ cups powdered sugar 630g
- zest of 2 limes
- 2 tablespoon coconut milk
Instructions
For the pineapple flowers
- Score the top of the pineapple into 5 pieces to mark where the petals will be cut. Cut long, thin strips of pineapple lengthwise, from top to bottom, to form the petals.
- Cut very thin slices of pineapple with a mandolin or a sharp knife. Pat them dry with a paper towel and arrange them in the cavities of a muffin or cupcake pan. Bake in a preheated oven at 105°C (220°F) for about 2 hours, or until the pineapple is dry. Let cool. Transfer to an airtight container and store at room temperature until ready to use.
For the cake
- Preheat your oven to 180°C (350°F) and grease three 15cm (6-inch) round cake pans.
- Beat the butter, sugar, and lemon zest until fluffy and light. Add the eggs slowly and beat until incorporated. Using a spatula, add the flour, baking powder, salt, coconut, and pineapple and mix until smooth.
- Divide the batter evenly between the three pans and bake for about 20-25 minutes, or until set. Let them come to room temperature and level the three cakes with a large bread knife so they are all the same height.
For the syrup
- In a small pan, bring the water and sugar to a boil. Let it cool down to room temperature before using.
For the filling and frosting
- In the bowl of a stand mixer, add the cream cheese with the butter and lemon zest and mix until light and fluffy. Gradually add the sugar, alternating with the coconut milk.
- If the frosting is too soft, add more sugar; if it is too stiff, add a little bit more of coconut milk. The consistency should be firm but spreadable. Refrigerate until ready to use.
To assemble
- Reserve about a third of the frosting for finishing the cake.
- Place the first layer of cake on the serving plate. Soak the cake with the syrup using a spoon and add half of the remaining frosting, trying to make it as even as possible.
- Top with another layer of cake, soak it well, and add the remaining frosting.
- Finish it with the last layer of cake, moistening it thoroughly. Remove any excess frosting that may have overflowed from the sides with the help of a spatula and refrigerate for about 15-30 minutes to allow the filling to set.
- Cover the cake with the remaining frosting you reserved at the beginning, smoothing the tops and sides with a spatula. Refrigerate the cake for at least an hour before serving, ideally overnight.
- Decorate with the pineapple flowers just before serving.
