Pineapple coconut cake


The Pineapple is a tropical fruit. It’s delicious for juice, jam, dessert, salad, ice cream etc. When the fruit is ripe, I eat it fresh, because it taste sweet. When the fruit a little bit sour, I fried the pineapple with butter and sugar. Desiccated coconut is coconut meat which has been shredded or flaked and then dried. Vanilla is the second most expensive spice after saffron. It is widely used as aromatherapy, perfume and baking. Here is the recipe from the three ingredients…

This Pineapple Coconut Cake is re-post from my first blog Physalis Fruit.

Pineapple coconut cake


  • 300g Pineapple or 1 Baby pineapple
  • 50g desiccated coconut for the dough
  • 30g desiccated coconut fot the topping
  • a pinch of Vanilla powder or 1cm dried vanilla fruit
  • 2 Eggs
  • 50g Flour
  • 1/2 Teaspoon Baking powder
  • 50g Sugar for the dough
  • 30g Sugar for caramelizes the pineapple
  • 50g Soft butter for the dough
  • 10g Butter for frying


  1. Pre heat the oven with 180° Celsius.
  2. Cut dice the pineapple into small pieces.
  3. Sauté the pineapple with 10g butter in a pan for 3 minutes.
  4. Add 30g of sugar and dry vanilla powder.
  5. Sauté until the pineapple soft, take the juice.
  6. Whisk egg and sugar until foamy.
  7. Add flour and baking powder.
  8. Add 50g desiccated coconut.
  9. Add the juice from the pineapple.
  10. Prepare baking tin and grease with butter.
  11. Put baking paper and grease with butter.
  12. Put the batter into baking tin.
  13. Put the sautéed pineapple into the batter.
  14. Add 30g desiccated coconut on top of it.
  15. Bake 20 minutes.
  16. Cool down, remove the paper, slice the cake and ready to serve.

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