Name: hawaiian pineapple cake 2
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Hawaiian
Ingredients: 250 g (2 cups) All-Purpose Flour: Provides structure.; 200 g (1 cup) Granulated Sugar: For sweetness and texture.; 1 tsp Baking Powder: Leavening agent for rise.; 0.5 tsp Baking Soda: Leavening agent for fluffiness.; 0.25 tsp Salt: Enhances flavors.; 120 g (0.5 cup) Unsalted Butter, Softened: For richness and tenderness.; 2 Large Eggs, at Room Temperature: Binds ingredients.; 180 ml (0.75 cup) Coconut Milk: Adds coconut flavor and moisture.; 120 g (0.5 cup) Crushed Pineapple, Well Drained: The star flavor.; 1 tsp Vanilla Extract (Alcohol-Free): Enhances flavor.; 1 tbsp Pineapple Juice: Boosts pineapple flavor.; 100 g (0.5 cup) Brown Sugar: For a deeper sweetness in the glaze.; 60 ml (0.25 cup) Pineapple Juice (for glaze): Liquid base for the glaze.; 1 tsp Finely Grated Fresh Ginger: Adds a spicy kick to the glaze.; 30 g (2 tbsp) Unsalted Butter (for glaze): Creates a glossy glaze.; Pinch of Sea Salt: Balances the glaze.; 50 g (0.5 cup) Shredded Coconut, Toasted: Adds texture and flavor to the crumb.; 30 g (0.25 cup) Macadamia Nuts, Chopped and Toasted: Provides crunch.; 30 g (0.25 cup) Brown Sugar (for crumb): Adds sweetness to the crumb.; 15 g (1 tbsp) Unsalted Butter, Melted (for crumb): Binds the crumb topping.; 150 g (0.67 cup) Unsalted Butter, Softened (for frosting): Base for buttercream.; 200 g (1.67 cups) Powdered Sugar, Sifted: Sweetens frosting.; 60 ml (0.25 cup) Coconut Cream (thick part from a can): Adds richness to frosting.; 2 tbsp Crushed Pineapple, Well Drained (for frosting): Incorporates pineapple flavor.; 0.5 tsp Vanilla Extract (Alcohol-Free): Enhances frosting flavor.; Pinch of Salt: Balances frosting sweetness.; Extra Toasted Coconut Flakes and Macadamia Nut Pieces: For garnish.

Description

Indulge in a slice of paradise with this Hawaiian Pineapple Coconut Cake! This moist and flavorful cake features a tender crumb infused with pineapple and coconut, topped with a ginger caramel drizzle and a toasted coconut-macadamia crumb.

Ingredients

Scale

250 g (2 cups) All-Purpose Flour: Provides structure.
200 g (1 cup) Granulated Sugar: For sweetness and texture.
1 tsp Baking Powder: Leavening agent for rise.
0.5 tsp Baking Soda: Leavening agent for fluffiness.
0.25 tsp Salt: Enhances flavors.
120 g (0.5 cup) Unsalted Butter, Softened: For richness and tenderness.
2 Large Eggs, at Room Temperature: Binds ingredients.
180 ml (0.75 cup) Coconut Milk: Adds coconut flavor and moisture.
120 g (0.5 cup) Crushed Pineapple, Well Drained: The star flavor.
1 tsp Vanilla Extract (Alcohol-Free): Enhances flavor.
1 tbsp Pineapple Juice: Boosts pineapple flavor.
100 g (0.5 cup) Brown Sugar: For a deeper sweetness in the glaze.
60 ml (0.25 cup) Pineapple Juice (for glaze): Liquid base for the glaze.
1 tsp Finely Grated Fresh Ginger: Adds a spicy kick to the glaze.
30 g (2 tbsp) Unsalted Butter (for glaze): Creates a glossy glaze.
Pinch of Sea Salt: Balances the glaze.
50 g (0.5 cup) Shredded Coconut, Toasted: Adds texture and flavor to the crumb.
30 g (0.25 cup) Macadamia Nuts, Chopped and Toasted: Provides crunch.
30 g (0.25 cup) Brown Sugar (for crumb): Adds sweetness to the crumb.
15 g (1 tbsp) Unsalted Butter, Melted (for crumb): Binds the crumb topping.
150 g (0.67 cup) Unsalted Butter, Softened (for frosting): Base for buttercream.
200 g (1.67 cups) Powdered Sugar, Sifted: Sweetens frosting.
60 ml (0.25 cup) Coconut Cream (thick part from a can): Adds richness to frosting.
2 tbsp Crushed Pineapple, Well Drained (for frosting): Incorporates pineapple flavor.
0.5 tsp Vanilla Extract (Alcohol-Free): Enhances frosting flavor.
Pinch of Salt: Balances frosting sweetness.
Extra Toasted Coconut Flakes and Macadamia Nut Pieces: For garnish.

Instructions

Preheat and Prep: Preheat oven to 175°C (350°F) and grease/line a 20cm (8-inch) cake pan.
Combine Dry Ingredients: Whisk flour, sugar, baking powder, baking soda, and salt.
Cream Butter & Eggs: Cream butter, then add eggs one at a time, and vanilla.
Combine Wet & Dry: Gradually add dry ingredients, then coconut milk, pineapple juice, and pineapple.
Make Crumb Topping: Combine brown sugar, coconut, macadamia nuts, and melted butter.
Bake the Cake: Pour batter into pan, top with crumb, and bake for 25-30 minutes.
Cool the Cake: Cool in pan for 10 minutes, then invert onto a rack.
Make Ginger Caramel Glaze: Simmer brown sugar, pineapple juice, and ginger, then whisk in butter and salt.
Prepare Buttercream: Beat butter, add powdered sugar, coconut cream, pineapple, vanilla, and salt.
Frost and Glaze: Crumb coat, chill, frost, and drizzle with glaze.
Garnish and Serve: Sprinkle with coconut and macadamia nuts.

Notes

Toasting the coconut and macadamia nuts intensifies their flavor. Ensure pineapple is well-drained to prevent a soggy cake.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Hawaiian

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 30 g
Sodium: 150 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 80 mg

Keywords: cake,pineapple,coconut,hawaiian,ginger,crumb,tropical,dessert