Pineapple Coconut Caramel Swirl Cake

Escape to a tropical paradise with every bite of this Pineapple Coconut Caramel Swirl Cake! This isn’t just a cake; it’s a vacation for your taste buds. The moist, tender cake is infused with the bright tang of pineapple and the subtle sweetness of coconut, all swirled together with a luscious, homemade caramel. Whether you’re celebrating a special occasion or simply craving a little slice of heaven, this cake is guaranteed to impress. Get ready to experience a symphony of flavors and textures that will leave you wanting more!

What You’ll Need: The Ingredient Lineup

• 200g (1 ⅔ cup) All-Purpose Flour: The foundation of our cake, providing structure and a tender crumb. Be sure to use all-purpose flour, not self-rising, as we’re controlling the leavening with baking powder. Having a little extra on hand is useful for dusting the pan.
• 2 tsp (10g) Baking Powder: This is our leavening agent, responsible for giving the cake its light and airy texture. Ensure your baking powder is fresh for optimal results – it loses potency over time.
• ½ tsp (2g) Fine Sea Salt: A pinch of salt enhances the sweetness and balances the flavors, bringing all the ingredients into harmony. Fine sea salt dissolves easily and distributes evenly throughout the batter.
• 115g (½ cup) Unsalted Butter, Softened: Softened butter is crucial for creating a light and fluffy cake. It needs to be at room temperature, easily yielding to gentle pressure. Using unsalted butter allows us to control the overall salt content.
• 200g (1 cup) Granulated Sugar: Provides sweetness and contributes to the cake’s tender texture. Granulated sugar dissolves well and creates a stable structure.
• 2 Large Eggs, Room Temperature: Eggs bind the ingredients together and add richness and moisture. Room temperature eggs emulsify more easily, resulting in a smoother batter.
• 1 tsp (5ml) Alcohol-Free Vanilla Extract: Enhances the overall flavor profile, adding a warm and inviting aroma. Alcohol-free ensures it’s suitable for all.
• 180g (1 cup) Crushed Pineapple, Well Drained: The star of the show! Crushed pineapple adds a delightful tropical tang and moisture. Draining it well is *essential* to prevent a soggy cake.
• 60ml (¼ cup) Coconut Milk: Contributes to the coconut flavor and adds moisture. Full-fat coconut milk will give the best flavor, but light coconut milk can also be used.
• 60g (½ cup) Shredded Coconut, Toasted: Adds texture and intensifies the coconut flavor. Toasting the coconut brings out its natural sweetness and creates a more complex flavor. Reserve some for garnish!
• 100g (½ cup) Light Brown Sugar: Used in the caramel, adding a molasses-like depth of flavor and a beautiful color.
• 30g (2 Tbsp) Unsalted Butter, for Caramel: Provides richness and helps create a smooth, glossy caramel.
• 15ml (1 Tbsp) Coconut Cream: Adds extra coconut flavor and creaminess to the caramel.
• ½ tsp Ground Ginger: A subtle spice that complements the pineapple and coconut, adding a warm and inviting note.
• Zest of 1 Lime: Brightens the caramel with a citrusy aroma and flavor.

Ingredient Substitutions

While we recommend using the ingredients as listed for the best results, here are a few substitutions you can make if needed:

• All-Purpose Flour: Gluten-free all-purpose flour blend can be used, but the texture may be slightly different.
• Coconut Milk: Heavy cream can be substituted for coconut milk, but the coconut flavor will be lost.
• Brown Sugar: Granulated sugar can be used in the caramel, but the flavor will be less complex.
• Lime Zest: Lemon zest can be used as a substitute.

Let’s Bake: Step-by-Step Instructions

1. Prepare the Oven & Pan: Preheat your oven to 175°C (350°F). This ensures even baking. Thoroughly grease a 23cm (9-inch) round cake pan. Don’t skip the parchment paper lining the bottom – it’s your insurance policy against sticking!
2. Toast the Coconut: In a dry skillet over medium heat, toast the shredded coconut, stirring constantly. Watch it carefully! It goes from golden to burnt quickly. Toasting enhances the coconut’s flavor, adding a depth that’s crucial to the overall taste. Set aside, reserving some for garnish.
3. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Whisking ensures these ingredients are evenly distributed, which is vital for a consistent cake texture. Setting aside prevents overmixing later.
4. Cream Butter & Sugar: Using a handheld mixer, cream together the softened butter and granulated sugar on medium-high speed for about 3 minutes. This step is *essential* for creating a light and fluffy cake. The mixture should become pale and airy.
5. Add Eggs & Vanilla: Add the eggs one at a time, beating well after each addition. This allows each egg to emulsify properly into the butter mixture. Stir in the vanilla extract.
6. Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients, mixing *just* until combined. Overmixing develops gluten, resulting in a tough cake.
7. Add Pineapple & Coconut Milk: Gently fold in the drained crushed pineapple and coconut milk. Again, be gentle to maintain the batter’s airiness.
8. Make the Coconut Caramel Swirl: In a small saucepan, melt the butter over low heat. Add the brown sugar and stir until dissolved. Whisk in the coconut cream, ginger, and lime zest. Simmer for 2-3 minutes until glossy and slightly thickened. Stir in the toasted coconut. This caramel is the star of the show – don’t rush it!
9. Layer the Batter & Caramel: Spoon half the batter into the prepared pan, spreading evenly. Drizzle half the caramel over the batter. Top with the remaining batter and drizzle with the remaining caramel.
10. Swirl the Caramel: Using a thin knife or skewer, gently swirl the caramel through the batter in a figure-8 motion. Avoid over-swirling, as this can muddy the colors.
11. Bake the Cake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
12. Cool & Finish: Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Brush with any remaining caramel and sprinkle with reserved toasted coconut and lime zest.

The Science of Swirl: Why This Cake Works

The magic of this Pineapple Coconut Caramel Swirl Cake lies in the interplay of flavors and textures. The acidity of the pineapple cuts through the richness of the caramel and coconut, creating a balanced sweetness. The toasted coconut adds a delightful crunch, while the lime zest brightens the overall profile. The gentle swirling technique ensures that each bite offers a harmonious blend of all these elements. The caramel’s slight thickening during simmering is key – it prevents it from sinking to the bottom of the cake and allows for beautiful, defined swirls.

Tips for the Perfect Pineapple Drain

Draining the crushed pineapple is absolutely crucial. Excess moisture will result in a soggy cake. I recommend placing the crushed pineapple in a fine-mesh sieve and pressing down with the back of a spoon to remove as much liquid as possible. You can even let it drain for 30 minutes before using it. Don’t discard the pineapple juice, though! It’s delicious in smoothies or cocktails.

Coconut Caramel Troubleshooting

If your coconut caramel is too thin, continue simmering for another minute or two, stirring constantly. If it’s too thick, add a teaspoon of coconut cream at a time until you reach the desired consistency. Remember, it will thicken slightly as it cools. Keep the heat low to prevent burning the sugar.

Variations & Additions

Feel free to get creative with this recipe! You could add a handful of chopped macadamia nuts to the batter for extra crunch. A splash of rum extract (if you’re not avoiding alcohol) would complement the coconut and pineapple beautifully. For a more intense coconut flavor, use coconut oil instead of butter in the caramel.

Frequently Asked Questions

Can I use fresh pineapple?

Yes, but make sure to drain it very well and chop it into small pieces. Canned crushed pineapple is more convenient and consistently provides the right texture.

Can I make this cake ahead of time?

Yes, the cake can be baked a day ahead and stored in an airtight container at room temperature. However, it’s best to add the caramel drizzle and coconut garnish just before serving.

What if I don’t have coconut cream?

You can substitute with full-fat coconut milk, but chill the can first and scoop out the thick cream that rises to the top.

This Pineapple Coconut Caramel Swirl Cake is a tropical escape in every bite! I hope you enjoy making and sharing this delightful treat. Don’t forget to save this recipe to Pinterest for later inspiration!

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