Description
Indulge in a tropical escape with this Pineapple Coconut Caramel Swirl Cake! This moist and tender cake features the bright tang of pineapple, subtle sweetness of coconut, and a luscious homemade caramel swirl.
Ingredients
Scale
- 115g (0.5 cup) Unsalted Butter, Softened: crucial for a light and fluffy texture
- 200g (1 ⅔ cup) All-Purpose Flour: provides structure
- 200g (1 cup) Granulated Sugar: for sweetness and texture
- 2 Large Eggs, Room Temperature: bind ingredients and add richness
- 180g (1 cup) Crushed Pineapple, Well Drained: adds tropical tang and moisture
- 60ml (¼ cup) Coconut Milk: contributes coconut flavor and moisture
- 60g (½ cup) Shredged Coconut, Toasted: adds texture and intensifies flavor
- 1 tsp (5ml) Alcohol-Free Vanilla Extract: enhances flavor
- ½ tsp (2g) Fine Sea Salt: balances flavors
- 2 tsp (10g) Baking Powder: leavening agent
- 100g (½ cup) Light Brown Sugar: for caramel, adds depth
- 30g (2 Tbsp) Unsalted Butter, for Caramel: adds richness to caramel
- 15ml (1 Tbsp) Coconut Cream: adds extra coconut flavor to caramel
- ½ tsp Ground Ginger: complements pineapple and coconut
- Zest of 1 Lime: brightens the caramel
Instructions
- Prepare Oven & Pan: Preheat to 175°C (350°F) and grease a 9-inch round cake pan.
- Toast Coconut: Toast shredded coconut in a dry skillet until golden, stirring constantly.
- Combine Dry Ingredients: Whisk flour, baking powder, and salt in a bowl.
- Cream Butter & Sugar: Cream butter and sugar with a mixer until pale and airy.
- Add Eggs & Vanilla: Beat in eggs one at a time, then stir in vanilla.
- Incorporate Dry Ingredients: Gently fold in dry ingredients until just combined.
- Add Pineapple & Coconut Milk: Fold in drained pineapple and coconut milk.
- Make Caramel Swirl: Melt butter, add brown sugar, coconut cream, ginger, and lime zest; simmer until glossy.
- Layer Batter & Caramel: Spoon half the batter, drizzle caramel, top with remaining batter and caramel.
- Swirl Caramel: Gently swirl caramel through batter.
- Bake Cake: Bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool & Finish: Cool in pan, invert, and garnish with caramel and toasted coconut.
Notes
Draining the pineapple is crucial to prevent a soggy cake. Toasting the coconut enhances its flavor. Don’t overmix the batter to avoid a tough cake.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg
Keywords: cake,pineapple,coconut,caramel,tropical,dessert,baking,swirl