Description

The perfect balance of flavors are found in this pineapple coconut cake—light yet moist, with just the right amount of sweetness. A simple dessert that’s not too dense and not too airy, making it ideal for any occasion. PLEASE NOTE: This recipe makes TWO cakes.

Ingredients

Units Scale

Coconut Topping

1/2 cup brown sugar
1/2 cup butter
1 cup unsweetened coconut flakes

Pineapple Layer

1 (20-ounce) can pineapple tidbits (or crushed pineapple), juice reserved, divided *See Note 1

Sponge

4 cups all-purpose flour
4 teaspoon baking powder (I think 2 tsp)
1/2 teaspoon salt
4 eggs (divide yolks and whites)
2 cup white sugar, divided
16 tbsp (two sticks) butter
1 (15-ounce) can coconut milk *See Note 2
1 teaspoon vanilla extract
Pineapple juice (from the tidbits)

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Instructions

Cue Up The Episode:

Make sure you listen to Sam's episode of The Storied Recipe Podcast, "The Creative, Capable Nan and Her Cake That Came Full Circle" while you make his amazing Pineapple Coconut Cake.

Make The Recipe

PLEASE NOTE: This recipe makes TWO cakes.

Prep

Preheat the oven to 350°F (175°C).
Line the bottom of TWO 8" or 9" round or square baking pans with parchment paper; grease the sides with Pam or butter. (If you just want to make ONE cake, now is the time to cut the recipe in half.) Pay special attention to the crease where the bottom and edges meet; the lovely caramelized top can easily get stuck in the edges.

Make The Topping

Melt 1/4 cup of butter in a microwave-safe container and heat until warm, ~30 secs.
Add brown sugar and coconut and mix into a paste.

Make The Sponge (Cake)

Combine flour, baking powder, and salt in a separate bowl.
OPTIONAL - Whip egg whites in a metal bowl with a clean electric mixer until stiff peaks are formed. (whisk with a strong arm otherwise) *See Note 3
Beat 1/2 cup white sugar and 8 tablespoons butter in a bowl with an electric mixer until creamy.
Add the remaining 1/2 cup white sugar, coconut milk, reserved pineapple juice, egg yolks, and vanilla extract; mix thoroughly.
Add the flour mixture; stir batter slowly until fully combined.
Fold in the whipped egg whites using a spatula.

Assemble

Spread the brown sugar paste over the bottoms of the prepared pans.
Arrange pineapple tidbits on top of the coconut.
Pour in the batter.

Cook and Serve

Bake in the preheated oven until sponge tops are brown and crisp. A toothpick inserted into the centres comes out clean, anywhere from 30-60 minutes.
Let them cool for about +20 minutes before inverting onto a serving dish.

Notes

Note 1: If you use fresh pineapple, make sure to add extra pineapple juice because fresh with be drier than canned. The amount of pineapple is flexible.
Note 2: The coconut cream in the sponge is optional; you can just make a vanilla sponge.
Note 3: Beating the egg whites separately makes it a little fluffier, not required if you are short on time or prefer it slightly denser.
Note 4: This recipe makes two cakes. This is in keeping with the spirit of Sam's Nan, who always liked to send a cake home with him. Also, the cake is "moreish", as Sam says, which means you can easily eat quite a large slice. Making two ensures there's enough for a large family gathering. Finally, I prefer to use all of a can of coconut once I open it. Feel free to cut in half! OR, feel free to make a lovely cream cheese frosting and turn this into a layer cake 😉

Prep Time: 20 minutes
Cook Time: 50-60 min
Cuisine: Baking