Work in this order: pineapple jam → almond crumble → cake.
Put the cubed pineapple, sugar, and lemon juice in a pot and cook over medium heat, stirring with a wooden spoon or silicone spatula. Keep stirring as it reduces so it doesn’t burn.
Cook until almost no liquid remains, then let it cool. Pineapple is very juicy, so reduce it down well.
In a bowl, mix the crumble butter, sugar, and salt with a spatula.
Add the cake flour and almond flour and mix gently. There’s no need to sift the flour for the crumble.
Press the mixture together with your hands to form crumbs. Keep the finished crumble in the freezer until you’re ready to use it.
In a bowl, beat the eggs, sugar, salt, and vanilla extract with a hand mixer on medium speed for 2 minutes.
Add the melted butter and cooking oil and mix for 30 seconds.
Add the sifted cake flour, baking powder, and desiccated coconut, and fold in gently with a spatula.
Pour the batter into the pan and spoon the pineapple jam on top.
Top with the almond crumble, then the coconut for topping, and bake in an oven preheated to 175°C for 40 minutes.
Let the cake cool in the pan at room temperature for 10 minutes, then unmold it and let it cool completely on a cooling rack.
Tips
Pineapple and coconut are a natural pairing that shows up often in desserts from hot countries like the Philippines and Thailand.
It may look like a lot of steps, but the recipe itself is simple and hard to get wrong.
Garnish with thyme if you like.
It can be stored at room temperature or in the refrigerator. The crumble loses its crunch over time, so it’s best eaten fairly soon; it keeps for up to 3 days.
Pineapple Coconut Cake
Equipment: oven, mixing bowl, kitchen scale, sieve, pot
Ingredients (1 batch)
- unsalted butter 40g
- egg 110g
- cake flour 115g
- baking powder 6g
- desiccated coconut 30g, finely ground
- sugar 85g
- salt 1g
- cooking oil 40g
- vanilla extract 3g
- pineapple 300g, cubed
- sugar 30g
- lemon juice 12g
- unsalted butter 60g
- cake flour 80g
- almond flour 20g
- sugar 35g
- salt a pinch
- desiccated coconut 10g, finely ground, for topping
Instructions
1. Work in this order: pineapple jam → almond crumble → cake.
2. Put the cubed pineapple, sugar, and lemon juice in a pot and cook over medium heat, stirring with a wooden spoon or silicone spatula. Keep stirring as it reduces so it doesn't burn.
3. Cook until almost no liquid remains, then let it cool. Pineapple is very juicy, so reduce it down well.
4. In a bowl, mix the crumble butter, sugar, and salt with a spatula.
5. Add the cake flour and almond flour and mix gently. There's no need to sift the flour for the crumble.
6. Press the mixture together with your hands to form crumbs. Keep the finished crumble in the freezer until you're ready to use it.
7. In a bowl, beat the eggs, sugar, salt, and vanilla extract with a hand mixer on medium speed for 2 minutes.
8. Add the melted butter and cooking oil and mix for 30 seconds.
9. Add the sifted cake flour, baking powder, and desiccated coconut, and fold in gently with a spatula.
10. Pour the batter into the pan and spoon the pineapple jam on top.
11. Top with the almond crumble, then the coconut for topping, and bake in an oven preheated to 175°C for 40 minutes.
12. Let the cake cool in the pan at room temperature for 10 minutes, then unmold it and let it cool completely on a cooling rack.
https://hong-recipe.pages.dev/en/recipes/pineapple-coconut-cake/
Hong's Recipe