Pineapple Coconut Cake with a Sweet Jam Glaze

This Pineapple Coconut Cake with a Sweet Jam Glaze is a delightful tropical dessert that brings together the refreshing flavor of pineapple with the rich, nutty taste of coconut. It’s a soft, moist cake that’s perfect for any occasion, whether you’re serving it at a family dinner, a special celebration, or just indulging in a sweet treat for yourself. The combination of pineapple and coconut gives the cake a wonderfully fragrant and exotic flavor, while the touch of jam or honey glaze adds a beautiful glossy finish. Plus, it’s easy to make with ingredients you likely already have in your pantry!

Full Recipe:

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

Steps on How to Do It:

  1. 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 to prevent sticking.
  2. 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.
    • Add the sugar and vanilla sugar, whisking until the mixture becomes light and creamy. This helps to incorporate air into the batter, making the cake fluffier.
    • Gradually add the melted butter into the mixture, whisking until well combined.
  3. Add Dry Ingredients:
    • In a separate bowl, combine the flour, baking powder, and desiccated coconut. Stir them together to distribute the baking powder evenly.
    • Slowly fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.
  4. Prepare the Pineapple:
    • Drain the pineapple slices, ensuring they are not too wet. You can lightly pat them with a paper towel to remove any excess syrup. Set aside a few slices to top the cake.
  5. Assemble the Cake:
    • Pour the batter into the prepared cake tin, spreading it out evenly with a spatula.
    • 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.
    • Optional: Sprinkle a little extra desiccated coconut over the top of the cake for added texture and flavor.
  6. 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 comes out clean.
    • Keep an eye on the cake during the last few minutes of baking to ensure it doesn’t over-brown. If it browns too quickly, you can cover it loosely with aluminum foil.
  7. 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 10-15 seconds, just until it becomes liquid. Stir to smooth out any lumps.
  8. Finish and Serve:
    • Once the cake is baked, remove it from the oven and let it cool in the tin for about 10 minutes. Then, carefully transfer it 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 gives the cake a beautiful shine and a hint of sweetness.
    • Garnish with additional desiccated coconut if desired, and serve.

Nutrition Facts (Per Serving):

  • Calories: 230 kcal
  • Protein: 4 g
  • Fat: 12 g
  • Carbohydrates: 27 g
  • Fiber: 1 g
  • Sugars: 15 g
  • Sodium: 80 mg

Note: These values are estimates and may vary depending on specific ingredients and portions used.

Frequently Asked Questions (FAQs):

  1. Can I use fresh pineapple instead of canned?
    • Yes! Fresh pineapple can be used, but make sure to cut it into thin slices and remove any excess moisture before placing it on the cake. Fresh pineapple may have a slightly different sweetness compared to canned pineapple in syrup.
  2. Can I make this cake gluten-free?
    • Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to use one that is designed for baking to ensure the cake has the right texture.
  3. What can I use instead of desiccated coconut?
    • If you don’t have desiccated coconut, you can substitute it with finely chopped nuts, such as almonds or walnuts, for a slightly different flavor and texture.
  4. How do I store the cake?
    • The cake can be stored at room temperature in an airtight container for up to 2 days. If you want to keep it longer, refrigerate it for up to 4 days. Just make sure to cover it well to retain its moisture.

Tips on How to Make It:

  • Sift the Dry Ingredients: To ensure a light and fluffy cake, sift the flour and baking powder before adding them to the wet ingredients. This helps remove any lumps and aerates the flour.
  • Don’t Overmix the Batter: Once the dry ingredients are added, mix the batter just until everything is combined. Overmixing can lead to a dense cake, so it’s best to stir gently.
  • Add a Tropical Twist: For an extra tropical flavor, you can add 1-2 tablespoons of coconut milk to the batter along with the melted butter.
  • Jam Glaze Variation: You can use any flavor of jam that complements the pineapple and coconut, such as apricot, peach, or mango. Honey also works well if you prefer a more neutral sweetness.

Storage Tips:

  • At Room Temperature: Store the cake in an airtight container or cover it tightly with plastic wrap. It will stay fresh for 2 days at room temperature.
  • In the Refrigerator: If you need to store the cake longer, place it in the refrigerator. Be sure to cover it with plastic wrap or foil to prevent it from drying out. The cake can last for up to 4 days in the fridge.
  • Freezing: To freeze the cake, wrap individual slices in plastic wrap and place them in a freezer-safe bag. The cake can be frozen for up to 2 months. When ready to enjoy, thaw it at room temperature.

Conclusion:

This Pineapple Coconut Cake with a Sweet Jam Glaze is a delicious and refreshing dessert that brings the flavors of the tropics to your table. The combination of moist, tender cake with juicy pineapple slices and the rich taste of coconut creates a beautiful harmony of flavors. The addition of the jam or honey glaze gives the cake a shiny, appealing finish that makes it perfect for any occasion.

Whether you’re serving it as a light dessert after dinner or as a sweet treat at a gathering, this cake is sure to impress. The best part is that it’s easy to make with simple ingredients, and you can customize it to suit your taste by trying different jams or adding a touch of coconut milk.

Enjoy every bite of this tropical-inspired cake and share it with your loved ones. Happy baking