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A slice of pineapple, berries & coconut cake

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
Calories 627kcal


  • 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)


  • 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).


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.
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Calories: 627kcal | Carbohydrates: 53g | Protein: 13g | Fat: 43g | Saturated Fat: 19g | Cholesterol: 320mg | Sodium: 361mg | Potassium: 255mg | Fiber: 5g | Sugar: 23g | Vitamin A: 1021IU | Vitamin C: 13mg | Calcium: 118mg | Iron: 4mg