Pineapple Coconut Dream Cake With Ginger Jam Core

Escape to a tropical paradise with every bite of this Pineapple Coconut Dream Cake! This isn’t just a cake; it’s an experience. Imagine fluffy, moist coconut-infused cake layers embracing a vibrant, spicy-sweet ginger-pineapple jam core. The toasted coconut topping adds a delightful crunch and enhances the overall tropical flavor profile. This cake is perfect for birthdays, celebrations, or simply a sweet escape on a regular day. Get ready to impress your friends and family with this show-stopping dessert!

Gather Your Ingredients

• 200g (1 cup) All-Purpose Flour: The foundation of our cake, providing structure. Ensure it’s measured accurately – spoon the flour into the measuring cup and level it off, rather than scooping directly from the bag, to avoid packing it too tightly.
• 200g (1 cup) Granulated Sugar: Adds sweetness and helps create a tender crumb. Using granulated sugar ensures a consistent texture throughout the cake.
• 2 tsp (8g) Baking Powder: Our leavening agent, responsible for creating a light and airy texture. Make sure your baking powder is fresh for optimal results.
• ½ tsp (2.5g) Salt: Enhances the flavors of the other ingredients and balances the sweetness. A pinch of salt is crucial for a well-rounded taste.
• 3 Large Eggs: Provide richness, structure, and bind the ingredients together. Use large eggs at room temperature for better emulsification.
• 120g (½ cup) Unsalted Butter, Melted: Adds moisture and tenderness to the cake. Using melted butter ensures a smooth batter and a moist final product.
• 120ml (½ cup) Coconut Milk: Infuses the cake with a delicate coconut flavor and adds moisture. Full-fat coconut milk is recommended for the best flavor and texture.
• 100g (1 cup) Fresh Pineapple, Finely Diced: Adds a burst of tropical flavor and a delightful texture. Ensure the pineapple is finely diced to distribute evenly throughout the cake.
• 80g (¾ cup) Unsweetened Shredded Coconut, plus extra for topping: Enhances the coconut flavor and adds a subtle texture. Unsweetened shredded coconut allows you to control the overall sweetness of the cake.
• 1 tsp (5ml) Alcohol-Free Vanilla Extract: Enhances the overall flavor profile and adds a touch of warmth.
• 200g (1 cup) Fresh Pineapple, Finely Chopped (for jam): The star of our ginger jam, providing a sweet and tangy base.
• 100g (½ cup) Granulated Sugar (for jam): Sweetens the jam and helps it thicken.
• 2 tbsp (30ml) Fresh Ginger, Grated (for jam): Adds a spicy kick and a warm, aromatic flavor to the jam. Freshly grated ginger is essential for the best flavor.
• 1 tbsp (15ml) Lemon Juice (for jam): Balances the sweetness of the jam and adds a bright, citrusy note.

Substitutions & Variations

Flour: If you don’t have all-purpose flour, you can use cake flour for an even more tender crumb. However, you may need to adjust the liquid slightly.

Coconut Milk: Canned coconut cream can be used in place of coconut milk for a richer, more decadent flavor.

Pineapple: While fresh pineapple is best, you can use canned pineapple chunks in juice (drained well) in a pinch.

Let’s Build Your Pineapple Coconut Dream Cake: Step-by-Step Instructions

1. Preheat & Prepare: Begin by preheating your oven to 180°C (350°F). This ensures even baking. Thoroughly grease two 8-inch round cake pans. Don’t skip the parchment paper rounds at the bottom – they are your insurance against sticking!
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Whisking is crucial here; it aerates the dry ingredients and ensures the baking powder is evenly distributed, leading to a lighter, fluffier cake.
3. Mix Wet Ingredients: In a separate bowl, beat the eggs until light and frothy. This incorporates air, contributing to the cake’s texture. Then, whisk in the melted butter, coconut milk, and vanilla extract until everything is beautifully combined and smooth. Ensure the butter isn’t too hot, or it might cook the eggs.
4. Combine Wet & Dry: Gently pour the wet mixture into the dry ingredients. Stir *just* until combined. Overmixing develops the gluten in the flour, resulting in a tough cake. A few streaks of flour are okay at this stage.
5. Fold in the Goodies: Now for the flavor! Gently fold in the diced pineapple and shredded coconut. Folding, rather than stirring, preserves the air you’ve incorporated, keeping the cake light.
6. Bake to Golden Perfection: Divide the batter evenly between the prepared pans. Use a spatula to smooth the tops – this helps them bake evenly. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
7. Cooling is Key: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling in the pan prevents them from breaking apart while still warm and delicate.
8. Ginger-Pineapple Jam Time: While the cakes cool, make the jam. Combine the chopped pineapple, sugar, grated ginger, and lemon juice in a saucepan over medium heat. Stir frequently to prevent sticking and burning.
9. Jam Consistency: Cook for 10-12 minutes, stirring constantly, until the mixture thickens and coats the back of a spoon. This indicates it has reached the jam-like consistency you need. Remove from heat and let cool to room temperature.
10. Assemble the Dream: Trim the tops of the cooled cakes to create even layers. Place one layer on your serving plate.
11. Jam Perimeter: Spread a generous ring of the cooled jam around the perimeter of the bottom layer, leaving a 2-inch (5 cm) empty space in the center. This creates the ‘molten core’ effect.
12. Top it Off: Place the second cake layer on top. Spoon the remaining jam into the center, allowing it to pool.
13. Toasted Coconut Finale: Toast the extra shredded coconut in a dry skillet over medium heat, shaking frequently, until golden brown and fragrant (about 3-4 minutes). Sprinkle evenly over the top of the cake.

The Science of Flavor: Why Pineapple, Coconut, and Ginger Work So Well

The combination of pineapple, coconut, and ginger isn’t just delicious; it’s a flavor synergy rooted in complementary aromatic compounds. Pineapple’s bright acidity cuts through the richness of coconut, preventing it from becoming cloying. Ginger adds a warm, spicy counterpoint that elevates both flavors. The slight heat from the ginger also enhances the perception of sweetness, creating a more balanced and satisfying dessert. This trio is a classic for a reason – it’s a harmonious blend that delights the palate.

Tips for the Perfect Ginger-Pineapple Jam

Achieving the right jam consistency is vital. The ‘back of a spoon’ test is a good indicator, but also consider the temperature. You’re aiming for around 220°F (104°C). If your jam is too runny, continue cooking for a few more minutes. If it’s too thick, add a teaspoon of water at a time until you reach the desired consistency. Don’t be afraid to taste as you go and adjust the ginger to your preference – some like it spicier than others!

Choosing the Right Pineapple

The quality of your pineapple significantly impacts the final flavor. Look for a pineapple that feels heavy for its size and has a sweet aroma at the base. Avoid pineapples with soft spots or a fermented smell. Fresh pineapple is best, but if using canned, ensure it’s packed in juice, not syrup, and drain it well before using.

Coconut Milk Variations

While full-fat coconut milk provides the richest flavor, you can experiment with light coconut milk for a slightly less decadent cake. Keep in mind that using light coconut milk may result in a slightly drier cake, so you might consider adding an extra tablespoon of melted butter.

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store them at room temperature. Make the jam and store it separately in the refrigerator. Assemble the cake just before serving.

Can I use frozen pineapple?

While fresh pineapple is preferred, frozen pineapple can be used in a pinch. Be sure to thaw it completely and drain off any excess liquid before using.

How do I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

A Slice of Paradise Awaits!

This Pineapple Coconut Dream Cake with Ginger Jam Core is a truly special dessert – a tropical escape in every bite. We hope you enjoy creating and savoring this delightful treat! Don’t forget to save this recipe to your Pinterest board for easy access later. Happy baking!

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