Pineapple, berries and coconut cake

This pineapple, berries and coconut cake is one of those really yummy homemade full of flavour cakes that can be made super easily and with no exageration, in a jiffy. This is a recipe that I created a while back and it has been a hit since with my family and friends.

It’s nutty, it’s crispy on the outside with a beautifully textured inside. A few little fruit lumps that offer a nice burst of fresh tanginess.

When these reach your taste buds, it is a blast of trully happy moments indeed!

Every time we have this all you can hear is a murmur and loads of MMMMMM’s.

I love cakes that contain fresh fruits and I am sure most people do and pineapple is right at the top of the list. Pineapple cakes are one of the best. It is an easy and solemn declaration that, well, for my taste anyways, combined with the coconut, it is fab! ….. MMMMM again.

On this note, this recipe is a must, must try and make as soon as possible.

Eaten with some creme fraiche, ice cream or a plain yogurt – pure blissfulness! I promise!

Here is this superb cake’s recipe, enjoy both making it and then, eating. Le’s get baking!

Here are some more recipes to enjoy if you like this type of cakes, Extra Fluffy Apple muffins cake or this ultimately amazing cake with vegetables Apple, carrot and zucchini cake with ginger and turmeric.

Print Pin

Pineapple, berries & coconut cake

This cake is delicious, it contains nice refreshing ingredients such as pineapple, berrie, coconut, almond flour. Easy to prepare too and it’s heavenly.

Course Dessert

Cuisine Ramona's Cuisine, World Cuisine

Keyword cake, coconut, fruit cakes, homebaked cakes, pineapple dessert, teatime treats

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Servings 10

Author Ramona Sebastian

Ingredients

• 180 g butter or coconut oil
• 250 ml double cream or heavy cream
• 250 g pineapple (canned or fresh, chopped into little chunks)
• 100 g berries (fresh or frozen)
• 50 g coconut (desiccated)
• 4-5 tbsp pineapple juice
• 4 eggs
• 150 g sugar
• 200 g almond flour
• 300 g flour
• 70 g almond flakes/blanched (to sprinkle on top)
• 1/2 tsp baking powder
• 1/2 tsp soda bicarbonate
• 1 1/2 tsp cider vinegar
• 1/2 tsp salt
• 1 tsp vanilla (optional)
• 20 g icing sugar (to decorate)

Metric - US Imperial

Instructions

• Line/ grease an 8” oven ceramic dish and preheat the oven at 170C/325F.
• Melt butter or coconut oil, place in an electric mixer bowl, add the double cream to this, the eggs, sugar, vanilla, salt, baking powder, soda bicarbonate mixed with the vinegar and whizz for a good 3-4 min. Do not worry if is separates a little/ curdles. It is still going to amaze you in the end ;-))
• Add the flour little by little and let it mix until it homogenizes well and nicely.
• Add the pineapple juice and whizz for another 30- 40 seconds then add the almond flour, the chopped pineapple plus a handful or two of fresh/frozen berries.
• With a spatula, scrape all cake mixture out of the mixer bowl into the baking dish and sprinkle the almonds all over the top.
• Place the cake into the oven and bake for 40-50 min at 170C (fan assisted oven).

Notes

If you are using frozen forest fruits or berries, make sure they are well drained and contain no water or ice. If they do, depending on how much, you might have to reduce the amount of the pineapple juice or add none at all.

This cake can very well be a gluten free treat by replacing the flour and the soda bicarbonate with gluten free ones.

Did you bake this delish pineapple, berries and coconut cake?

Please do let me know how you liked it, did you give it any twist by using different ingredients, what were these and how did it turn out for you?  If you liked it, made it or got inspired, please leave a comment below or even share a picture on Instagram with the hashtag #ramonascuisine.

Please do like us on Facebook too!

Thank you for stopping by and I do hope you’ll check my blog again to see what’s new, all amazing cooking ideas and easy delightful family recipes.

Have a wonderful day!

Enjoy!