Tropical Pineapple Cake With Coconut Cream Swirl

Escape the everyday with this incredibly moist and flavorful Tropical Pineapple Cake with Coconut Cream Swirl! This isn’t just a cake; it’s a mini-vacation for your taste buds. The sweetness of pineapple perfectly complements the rich, creamy coconut, creating a harmonious blend of flavors that will leave you wanting more. Whether you’re celebrating a special occasion or simply craving a delightful treat, this cake is guaranteed to impress. Get ready to transport yourself to a sun-drenched paradise with every bite!

Ingredients You’ll Need

• 250g (2 cups) All-Purpose Flour, sifted: Sifting the flour is crucial for a light and airy cake texture. It removes any lumps and incorporates air, resulting in a more tender crumb. All-purpose flour provides the structure for our cake.
• 200g (1 cup) Granulated Sugar: Granulated sugar adds sweetness and helps to create a tender texture. It also contributes to the cake’s golden-brown color.
• 1 tsp (5g) Baking Powder: Baking powder is a leavening agent that helps the cake rise, creating a fluffy and light texture. Ensure it’s fresh for optimal results.
• ½ tsp (2.5g) Baking Soda: Baking soda also acts as a leavening agent, working in conjunction with the baking powder. It reacts with the acidity in the pineapple juice to create lift.
• ¼ tsp (1g) Salt: A pinch of salt enhances the flavors of the other ingredients and balances the sweetness.
• 120ml (½ cup) Coconut Oil, melted: Coconut oil adds a subtle coconut flavor and contributes to the cake’s moistness. Make sure it’s melted but not hot.
• 120ml (½ cup) Fresh Pineapple Juice: Fresh pineapple juice provides a vibrant tropical flavor and adds moisture to the cake. Avoid using canned juice with added sugar.
• 2 Large Eggs, room temperature: Room temperature eggs emulsify better, creating a smoother batter and a more even texture.
• 1 tsp (5ml) Alcohol-Free Vanilla Extract: Vanilla extract enhances the overall flavor profile of the cake, adding warmth and depth.
• 150g (1 cup) Crushed Pineapple, well drained: Crushed pineapple adds a burst of tropical flavor and moisture. Draining it well prevents the cake from becoming soggy.
• 200g (7oz) Cream Cheese, softened: Softened cream cheese is essential for a smooth and creamy coconut cream swirl. Ensure it’s at room temperature for easy mixing.
• 50g (¼ cup) Coconut Sugar: Coconut sugar adds a caramel-like sweetness and a subtle coconut flavor to the cream cheese swirl.
• 1 tsp (5ml) Freshly Grated Ginger: Freshly grated ginger adds a warm and spicy note to the cream cheese swirl, complementing the pineapple and coconut flavors.
• 1 tsp (5ml) Lemon Zest: Lemon zest brightens the flavors of the cream cheese swirl and adds a refreshing citrusy aroma.
• 100g (½ cup) Toasted Coconut Flakes, plus extra for garnish: Toasted coconut flakes add a delightful crunch and enhance the coconut flavor. Toasting them brings out their natural sweetness.
• 100g (½ cup) Pineapple Jam: Pineapple jam forms the base of our glaze, providing intense pineapple flavor and a beautiful sheen.
• 2 tbsp (30g) Coconut Sugar (for glaze): Adds a touch of caramel sweetness to the glaze.
• 1 tbsp (15ml) Coconut Milk (for glaze): Contributes to the glaze’s smooth consistency and enhances the coconut flavor.
• Pinch of Salt (for glaze): Balances the sweetness of the glaze and enhances the other flavors.

Let’s Bake: Detailed Step-by-Step Instructions

1. Preheat and Prepare: Begin by preheating your oven to 175°C (350°F). This ensures even baking. Thoroughly grease a 23cm (9-inch) round cake pan with butter or baking spray. Then, line the bottom with a circle of parchment paper. This prevents sticking and makes removing the cake a breeze.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Sifting the flour is crucial for a light and airy cake texture. Whisking ensures these ingredients are evenly distributed, which is vital for consistent rising.
3. Mix Wet Ingredients: In a separate bowl, combine the melted coconut oil, fresh pineapple juice, eggs (at room temperature – this helps them emulsify better), and vanilla extract. Whisk vigorously until the mixture is smooth and well combined. Room temperature eggs incorporate more easily and create a smoother batter.
4. Combine Wet and Dry: Gently pour the wet ingredients into the bowl with 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 Pineapple: Carefully fold in the well-drained crushed pineapple. Draining the pineapple is essential; excess moisture will make the cake soggy. Folding, rather than stirring, helps maintain the airiness of the batter.
6. Prepare the Coconut Cream Swirl: In a medium bowl, beat the softened cream cheese, coconut sugar, freshly grated ginger, and lemon zest together until light and fluffy. Ensure the cream cheese is truly softened to avoid lumps. The ginger and lemon zest add a bright, tropical flavor.
7. Layer and Swirl: Transfer half of the pineapple cake batter into the prepared cake pan, spreading it evenly. Spoon the coconut cream cheese mixture over the batter, then gently top with the remaining pineapple batter. Using a skewer or knife, create gentle marble ribbons by swirling through the batters. Avoid over-swirling, as this can muddy the colors.
8. Bake to Perfection: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness around 35 minutes.
9. Cooling Process: Let the cake 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.
10. Prepare the Glaze: While the cake cools, make the pineapple-coconut glaze. Combine the pineapple jam, coconut sugar, coconut milk, and a pinch of salt in a small saucepan. Simmer over medium heat for 3-4 minutes, stirring constantly, until the glaze is glossy and slightly thickened.
11. Glaze and Garnish: Once the cake is fully cooled, place it on a serving plate. Drizzle the warm glaze over the top, allowing it to pool slightly at the edges. Sprinkle generously with toasted coconut flakes. For an extra touch, garnish with fresh pineapple rings and a light dusting of additional toasted coconut.

The Science of Tropical Flavors

The combination of pineapple and coconut isn’t just delicious; it’s a flavor pairing rooted in tropical ecosystems. Pineapple contains bromelain, an enzyme that tenderizes proteins, which can subtly affect the cake’s texture, making it incredibly moist. Coconut, with its high fat content, contributes to richness and a tender crumb. The ginger and lemon zest cut through the sweetness, providing a balanced and refreshing flavor profile. This recipe leverages these natural properties for a truly exceptional cake.

Tips for the Perfect Pineapple Cake

• Pineapple Quality: Use ripe, fragrant pineapple for the best flavor. Fresh pineapple juice is preferred, but if using canned, ensure it’s 100% juice and not syrup.
• Coconut Oil Choice: Refined coconut oil has a neutral flavor, while unrefined coconut oil has a distinct coconut taste. Choose based on your preference.
• Don’t Overbake: Overbaking will result in a dry cake. Check for doneness with a toothpick and err on the side of slightly underbaked if you’re unsure.

Elevating Your Glaze: A Flavor Boost

For a more intense pineapple flavor, consider adding a tablespoon of pineapple puree to the glaze. You can also infuse the coconut milk with a vanilla bean pod while simmering for a subtle vanilla aroma. A tiny pinch of cayenne pepper in the glaze adds a surprising warmth that complements the tropical flavors beautifully.

Storing Your Tropical Delight

This cake is best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. The glaze may become slightly sticky when refrigerated, but the flavor will remain excellent.

Frequently Asked Questions

Can I use frozen pineapple?

Yes, but be sure to thaw it completely and drain it very well to remove excess moisture.

Can I substitute the coconut oil with butter?

Yes, you can use an equal amount of melted butter, but the coconut oil contributes to the tropical flavor.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend.

A Slice of Paradise Awaits!

This Tropical Pineapple Cake with Coconut Cream Swirl is a delightful treat that will transport you to a sunny paradise with every bite. Don’t forget to save this recipe to your Pinterest board for later inspiration! Enjoy baking and sharing this delicious cake with your loved ones.

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