Introduction to Coconut Cake with Pineapple Filling
Coconut cake with pineapple filling is a tropical delight that combines the fresh and sweet flavors of coconut and pineapple. Originating in warm areas where these ingredients are abundant, this cake is perfect for any special occasion, from birthdays to family gatherings.
The soft texture of the sponge cake, mixed with the tangy sweetness of pineapple, creates an explosion of flavors that delights all palates. If you like desserts with an exotic touch, this recipe will definitely become one of your favorites.
In addition to being delicious, coconut cake with pineapple filling is quite simple to prepare, making it an ideal choice for both beginners and experienced chefs looking to impress their guests.
Ingredients for Coconut Cake with Pineapple Filling
For the cake:
2 cups of wheat flour: The base of the cake, which will give it a soft and spongy texture.
1 cup of sugar: To add the necessary sweetness.
1 cup of shredded coconut: Provides the characteristic tropical flavor of the cake.
4 eggs: Provides structure and fluffiness to the cake.
1 cup of coconut milk: Intensifies the coconut flavor and adds moisture.
1 teaspoon of baking powder: Makes the cake rise and become fluffy.
1 teaspoon of vanilla: Adds an aromatic touch and enhances the flavors.
For the pineapple filling:
1 can of pineapple in syrup (450 g): The base of the filling, which provides a sweet and sour flavor.
1/2 cup of sugar: To give an extra touch of sweetness to the filling.
1 tablespoon of cornstarch: Thickens the filling to give it the perfect consistency.
1/4 cup water: Helps dissolve the cornstarch and thicken the filling.
For the frosting:
1 cup whipped cream: Gives the cake a light, creamy texture.
1/2 cup toasted shredded coconut: For garnish and to add crunch.
Coconut Cake with Pineapple Filling
Prepare the cake: Preheat the oven to 180°C (350°F). In a large bowl, beat the eggs and sugar until creamy and light in colour. Add the coconut milk and vanilla and mix well. Sift the flour and baking powder and add to the mixture, gently folding in with a spatula. Finally, add the grated coconut.
Bake: Grease and flour a cake tin. Pour the mixture into the tin and bake for 30-35 minutes or until a toothpick inserted comes out clean. Allow to cool completely before removing from the tin.
Prepare the pineapple filling: While the cake is baking, drain the pineapple and save the syrup. Cut the pineapple into small pieces. In a saucepan, mix the pineapple, sugar, syrup and cornstarch dissolved in water. Cook over medium heat, stirring constantly, until mixture thickens. Cool before using.
Assemble the cake: Once the cake is cool, cut it in half horizontally. Fill with the pineapple mixture, distributing it evenly. Place the top layer of cake on top.
Garnish: Cover the entire cake with the whipped cream and sprinkle the toasted shredded coconut on top.
Serve: Refrigerate the cake for at least an hour before serving so the flavors can blend well.
Tips for Coconut Cake with Pineapple Filling
Select fresh pineapple if possible: Although the recipe uses pineapple in syrup, fresh pineapple can give the cake a more vibrant and natural touch. Just be sure to cook it thoroughly to soften it.
Control the sweetness level: If you prefer a less sweet cake, you can reduce the amount of sugar in both the cake and the filling. The pineapple flavor is still strong enough to stand out.
Cover the cake when refrigerating: To prevent the whipped cream from drying out or absorbing other odors from the refrigerator, cover the cake with plastic wrap while refrigerating.
Coconut Cake with Pineapple Filling Variations
Coconut cake with pineapple and passion fruit cream: If you want a more tropical flavor, you can mix passion fruit into the pineapple filling. Add the passion fruit juice along with the pineapple and adjust the sugar based on the acidity level.
Coconut cake with pineapple and cream cheese filling: For a richer texture, add a layer of whipped cream cheese to the pineapple filling. The cream cheese contrasts beautifully with the sweet and sour flavor of the fruit.
Coconut and pineapple cake with cookie crust: Instead of traditional sponge cake, you can use a buttery crushed cookie crust. This will give the cake a crunchy texture on the bottom.
Nutritional Information for Coconut Cake with Pineapple Filling
Coconut cake with pineapple filling is not only delicious, but it also contains ingredients that provide health benefits.
Calories: Approximately 350 kcal per serving.
Fat: 15 g, from coconut milk and shredded coconut.
Carbohydrates: 45 g, mainly from flour and pineapple.
Protein: 5 g, provided by eggs and coconut.
Fiber: 3 g, thanks to shredded coconut and pineapple.
Sugars: 30 g, mainly from the filling and the cake.
Conclusion
Coconut cake with pineapple filling is a delicious combination of tropical flavors that will delight all your guests. Its preparation is simple, and the result is a sophisticated and refreshing dessert, perfect for any celebration. Dare to prepare it and enjoy this tropical delight!
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