Hawaiian Pineapple Coconut Cake With Ginger Caramel Drizzle

Transport yourself to a sun-drenched Hawaiian beach with every bite of this incredibly moist and flavorful Hawaiian Pineapple Coconut Cake! This isn’t just a cake; it’s an experience. The tender crumb, infused with the sweetness of pineapple and the subtle richness of coconut, is perfectly complemented by a vibrant ginger caramel drizzle and a delightful toasted coconut-macadamia crumb topping. Whether you’re celebrating a special occasion or simply craving a taste of paradise, this cake is sure to impress. Get ready to bake your way to bliss!

What You’ll Need: The Ingredient Lineup

• 250 g (2 cups) All-Purpose Flour: The foundation of our cake, providing structure and a tender crumb. Be sure to measure accurately – spoon the flour into your measuring cup and level it off, rather than scooping directly from the bag.
• 200 g (1 cup) Granulated Sugar: Essential for sweetness and helps create a light and airy texture. Using a fine granulated sugar ensures it dissolves easily into the batter.
• 1 tsp Baking Powder: A crucial leavening agent, working with the baking soda to give the cake a beautiful rise. Ensure it’s fresh for optimal results!
• ½ tsp Baking Soda: Another leavening agent, reacting with the acidity in the pineapple and coconut milk to create a fluffy texture.
• ¼ tsp Salt: Enhances the flavors of all the other ingredients and balances the sweetness. A pinch goes a long way!
• 120 g (½ cup) Unsalted Butter, Softened: Provides richness, tenderness, and flavor. Make sure it’s properly softened – not melted – for easy creaming.
• 2 Large Eggs, at Room Temperature: Bind the ingredients together and contribute to the cake’s structure. Room temperature eggs emulsify better, creating a smoother batter.
• 180 ml (¾ cup) Coconut Milk: Adds a subtle coconut flavor and moisture to the cake. Full-fat coconut milk will yield the most flavorful results.
• 120 g (½ cup) Crushed Pineapple, Well Drained: The star of the show! Draining the pineapple thoroughly prevents the cake from becoming soggy.
• 1 tsp Vanilla Extract (Alcohol-Free): Enhances the overall flavor profile, adding warmth and complexity.
• 1 tbsp Pineapple Juice: Boosts the pineapple flavor and adds a touch of acidity.
• 100 g (½ cup) Brown Sugar: Used in the glaze, providing a deeper, molasses-like sweetness.
• 60 ml (¼ cup) Pineapple Juice (for glaze): The liquid base for the glaze, complementing the brown sugar and ginger.
• 1 tsp Finely Grated Fresh Ginger: Adds a warm, spicy kick to the glaze, perfectly balancing the sweetness.
• 30 g (2 tbsp) Unsalted Butter (for glaze): Creates a glossy, smooth glaze with a rich flavor.
• Pinch of Sea Salt: Balances the sweetness of the glaze and enhances the other flavors.
• 50 g (½ cup) Shredded Coconut, Toasted: Adds texture and a delightful coconut flavor to the crumb topping. Toasting intensifies the coconut flavor.
• 30 g (¼ cup) Macadamia Nuts, Chopped and Toasted: Provides a satisfying crunch and a nutty flavor to the crumb topping.
• 30 g (¼ cup) Brown Sugar (for crumb): Adds sweetness and helps create a slightly chewy texture in the crumb topping.
• 15 g (1 tbsp) Unsalted Butter, Melted (for crumb): Binds the crumb topping ingredients together.
• 150 g (⅔ cup) Unsalted Butter, Softened (for frosting): The base of our luscious coconut-pineapple buttercream.
• 200 g (1⅔ cups) Powdered Sugar, Sifted: Sweetens the frosting and creates a smooth, creamy texture. Sifting prevents lumps.
• 60 ml (¼ cup) Coconut Cream (thick part from a can): Adds richness and intense coconut flavor to the frosting.
• 2 tbsp Crushed Pineapple, Well Drained (for frosting): Incorporates the pineapple flavor into the frosting.
• ½ tsp Vanilla Extract (Alcohol-Free): Enhances the flavor of the frosting.
• Pinch of Salt: Balances the sweetness of the frosting.
• Extra Toasted Coconut Flakes and Macadamia Nut Pieces: For a beautiful and flavorful garnish.

Detailed Baking Instructions: A Step-by-Step Guide

1. Preheat and Prepare: Begin by preheating your oven to 175°C (350°F). This ensures even baking. Thoroughly grease an 20cm (8-inch) round cake pan. Lining the bottom with parchment paper is crucial; it prevents sticking and allows for easy removal of the cake.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisking is important to evenly distribute the leavening agents (baking powder and baking soda) and salt, which contributes to the cake’s texture and flavor.
3. Cream Butter and Eggs: Using a handheld mixer, cream the softened butter until it becomes light and fluffy. This process incorporates air into the butter, creating a tender crumb. Add the eggs one at a time, beating well after each addition. This ensures each egg is fully emulsified into the butter, creating a stable mixture. Stir in the alcohol-free vanilla extract.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter-egg mixture, mixing on low speed until just combined. Be careful not to overmix at this stage, as overmixing develops gluten, resulting in a tough cake. Next, add the coconut milk, pineapple juice, and well-drained crushed pineapple. Beat just until everything is combined.
5. Prepare the Crumb Topping: In a separate small bowl, combine the brown sugar, toasted shredded coconut, chopped macadamia nuts, melted butter. Mix well until the mixture resembles coarse crumbs.
6. Bake the Cake: Pour the batter into the prepared cake pan and spread it evenly. Sprinkle the toasted coconut-macadamia crumb mixture evenly over the surface, gently pressing it to adhere. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cake: Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Cooling in the pan prevents the cake from breaking apart while still warm and delicate.
8. Make the Ginger Caramel Glaze: While the cake cools, prepare the glaze. Combine the brown sugar, pineapple juice, and grated ginger in a small saucepan over medium heat. Bring to a gentle simmer, stirring until the sugar dissolves. Whisk in the butter and a pinch of sea salt until the sauce is glossy and smooth. Remove from heat and let it thicken slightly.
9. Prepare the Coconut-Pineapple Buttercream: In a mixing bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, beating until well combined. Fold in the coconut cream, crushed pineapple, vanilla extract, and a pinch of salt. Beat until the frosting is light, smooth, and spreadable.
10. Frost and Glaze: Place the cooled cake on a serving plate. Apply a thin crumb coat of frosting to seal in any loose crumbs, then chill for 15 minutes. Apply a generous layer of buttercream, smoothing the sides. Warm the ginger caramel glaze slightly and drizzle it over the frosting in a decorative spiral.
11. Garnish and Serve: Finish with a sprinkle of extra toasted coconut flakes and macadamia nut pieces. Serve at room temperature.

The Science Behind the Flavor: Why Pineapple and Coconut Work So Well

The combination of pineapple and coconut is a classic for a reason. Both fruits are rich in natural sugars, creating a delightful sweetness. But it’s more than just sweetness. Pineapple contains bromelain, an enzyme that tenderizes proteins, contributing to a softer cake texture. Coconut, with its high fat content, adds moisture and richness. The ginger in the caramel drizzle provides a spicy counterpoint to the sweetness, preventing it from becoming cloying. This balance of sweet, tangy, and spicy flavors is what makes this Hawaiian cake so irresistible.

Tips for Perfectly Toasted Coconut and Macadamia Nuts

Toasting the coconut and macadamia nuts is essential for enhancing their flavor and adding a delightful crunch to the crumb topping. Spread the coconut and nuts in a single layer on a baking sheet. Toast in a preheated oven at 175°C (350°F) for 5-7 minutes, or until golden brown and fragrant. Watch them carefully, as they can burn quickly. Alternatively, you can toast them in a dry skillet over medium heat, stirring frequently. Allow them to cool completely before adding them to the crumb topping.

Troubleshooting: Common Cake Baking Issues

• Cake is dry: Overbaking is the most common cause. Check for doneness with a toothpick a few minutes before the recommended baking time.
• Cake is sunken in the middle: This could be due to underbaking, opening the oven door too frequently, or using too much leavening agent.
• Cake is tough: Overmixing the batter develops gluten, resulting in a tough cake. Mix until just combined.

Frequently Asked Questions

Can I use fresh pineapple instead of crushed pineapple?

Yes, you can! However, fresh pineapple contains more moisture, so be sure to drain it very well and reduce the amount of coconut milk slightly (about 2 tablespoons less) to prevent the batter from becoming too wet.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum for best results.

How long will this cake keep?

This cake will keep for up to 3 days at room temperature in an airtight container, or up to 5 days in the refrigerator.

A Taste of Paradise: Enjoy Your Hawaiian Creation!

This Hawaiian Pineapple Coconut Cake with Ginger Caramel Drizzle is a true taste of paradise. The combination of tropical flavors and textures is sure to transport you to a sunny beach. Don’t forget to save this recipe to Pinterest so you can enjoy it again and again!

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