Pineapple Coconut Cake with Pineapple Flowers

Ingredients

• 1 piece Fresh pineapple (Peeled, thinly sliced for the flowers and diced for the batter)
• 200 g Unsalted butter (At room temperature)
• 200 g Sugar (brown sugar or muscovado) (For the base cream and the batter)
• 4 pcs Eggs (At room temperature)
• 150 ml Pineapple syrup (canned juice) (Reserved from the juice of a canned pineapple)
• 250 g All-purpose flour (Sift with the leavening)
• 10 g Baking powder (About 1 packet)
• 1 pinch Salt
• 100 g Grated coconut (Unsweetened, to be incorporated into the batter)
• 12 pcs Candied cherries (For the center of each pineapple flower)
• 1 roll Parchment paper (For the flower sheet)
• 1 pcs 22 cm loaf pan (Butter and flour)
• 12 pcs Muffin tins (To shape the flowers after the second bake)
• 1 sheet Aluminum foil (To cover the cake if the top browns too much)

Instructions

1. Prepare the pineapple slices

   Peel the pineapple, cut it into very thin slices (ideally with a mandoline). Pat each slice dry with paper towels.

   Time: PT15M

2. First bake of the pineapple flowers

   Arrange the slices on a tray lined with parchment paper and bake 40 min at 180°C.

   Time: PT40M

   Temperature: 180°C

3. Flip and second bake

   Remove the tray, flip each slice, then return to the oven for an additional 40 min at 180°C.

   Time: PT40M

   Temperature: 180°C

4. Dry the flowers (optional overnight)

   Once the slices are thoroughly dry, place them in muffin tins to form a flower shape and let them air‑dry, ideally overnight.

   Time: PT0M

5. Butter the loaf pan

   Generously butter the 22 cm pan and lightly dust with flour.

   Time: PT5M

6. Cream the butter and sugar

   In a bowl, beat the softened butter with the sugar (brown) until a pale, airy cream forms.

   Time: PT5M

7. Add the eggs and pineapple syrup

   Add the eggs one at a time, then pour in the reserved pineapple syrup, beating lightly between each addition.

   Time: PT2M

8. Add the dry ingredients

   Sift the flour, baking powder, salt and grated coconut, then fold into the batter until homogeneous.

   Time: PT3M

9. Fold in the pineapple dice

   Dice the remaining pineapple into small cubes and gently fold into the batter.

   Time: PT5M

10. Pour the batter into the pan

    Transfer the batter into the buttered pan, smoothing the top with a spatula.

    Time: PT2M

11. Bake the cake

    Bake 35‑40 min at 180°C. If the top browns too quickly, cover with aluminum foil.

    Time: PT38M

    Temperature: 180°C

12. Cooling

    Let the cake cool in the pan for 20 min, then unmold onto a rack.

    Time: PT20M

13. Final assembly

    Place the dried pineapple flowers on top of the cake, pressing them lightly into the surface.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

55 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Fresh pineapple: Canned pineapple (pre-sliced)
• Instead of Unsalted butter: Margarine, coconut oil
• Instead of Sugar (brown sugar or muscovado): White sugar + molasses
• Instead of Eggs: Applesauce (for egg-free version)
• Instead of Pineapple syrup (canned juice): Apple juice, maple syrup
• Instead of All-purpose flour: Whole wheat flour, Gluten‑free flour
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Grated coconut: Sliced almonds, Oat flakes
• Instead of Candied cherries: Dried blueberries, raisins
• Instead of Parchment paper: Silicone mat
• Instead of 22 cm loaf pan: Round cake pan of the same diameter
• Instead of Muffin tins: Small ramekins

Equipment Needed

• Oven
• Baking sheet
• Parchment paper
• 22 cm loaf pan
• Muffin tins
• Electric mixer (hand‑beaters)
• Mixing bowl
• Silicone spatula
• Chef's knife
• Cutting board
• Paper towel
• Cooling rack
• Aluminum foil (optional)

Critical Steps — Do Not Skip

• Slice the pineapple very thinly
• First and second bake of the pineapple slices
• Cream the butter and sugar until pale
• Do not overbake the cake (check with a knife)
• Let the cake cool before unmolding

Chef Tips from the Video

• Use a mandoline to obtain ultra‑thin pineapple slices.
• Lightly toast the grated coconut before folding it in for extra flavor.
• Dust lightly with powdered sugar before serving for a decorative touch.

Troubleshooting

Storage

Refrigerator: Store the cake covered for 3 to 4 days in the refrigerator.

Freezer: Wrap tightly and freeze up to 1 month.

Room temperature: Consume within 2 hours if left at room temperature.

Make-Ahead Tips

• Prepare the pineapple flowers the day before and keep them in an airtight jar.
• The cake can be baked a day ahead and gently reheated before serving.