Toasted Coconut Pineapple Cake with White Chocolate Frosting

Toasted Coconut Pineapple Cake with White Chocolate Frosting is a dessert that feels like a mini-vacation for your taste buds. Imagine sinking your fork into a moist cake filled with the tropical essence of pineapple and wrapped in a blanket of fluffy white chocolate frosting. Each slice is not just about the flavors; it’s a celebration of sunny days and joyful moments with friends and family. Whether you’re hosting a backyard BBQ, celebrating a birthday, or just treating yourself on a calm afternoon, this cake is bound to steal the show. With its balanced sweetness and delightful textures, it’s hard not to fall in love with every bite. So, let’s gather those ingredients and create a masterpiece that will make you the star of the kitchen!

Jump to:

• Why This Recipe Works
• Why You’ll Love This Toasted Coconut Pineapple Cake With White Chocolate Frosting
• Ingredients
• Preparing the Cake Base
• Preheat and Prepare the Pan
• Whip the Egg Whites
• Combine Wet Ingredients
• Mix Dry Ingredients
• Bake the Cake
• Preparing The Pineapple Topping
• Dehydrate the Pineapple Slices
• Create the Pineapple Mixture
• Making the White Chocolate Frosting
• Beat the Butter
• Add White Chocolate
• Assembling The Cake
• Layer the Cake
• Frost the Layers
• Final Assembly
• Serving Suggestions
• Tips for Success
• Variations
• Storage Tips
• Pairing Ideas
• FAQs
• More Easy Desserts Recipes:
• 📖 Recipe Card

Why This Recipe Works

Toasted Coconut Pineapple Cake with White Chocolate Frosting isn’t just a dessert; it’s a celebration in every bite. The combination of tropical flavors brings a delightful freshness to the table, while the toasted coconut adds a satisfying crunch that keeps you coming back for more.

Why You’ll Love This Toasted Coconut Pineapple Cake With White Chocolate Frosting

This cake won’t just satisfy your sweet tooth; it’s a harmonious blend of creamy, fruity, and nutty flavors that creates an unforgettable dessert experience. Perfect for gatherings, birthdays, or just a sunny afternoon treat, this cake resonates with anyone who loves a tropical twist.

Ingredients

• 8 large eggs
• 2.25 cups granulated sugar
• 4 cups all-purpose flour
• 1 cup coconut milk
• 2 tablespoons baking powder
• 10 oz crushed pineapple, drained
• 2 tablespoons brown sugar
• 0.67 cup orange juice
• 1 tablespoon cornstarch
• 3.5 sticks unsalted butter, softened
• 2.75 cups powdered sugar
• 0.67 cup white chocolate chips, melted
• 3 cups toasted coconut flakes
• 8 thin pineapple slices (about 1/4-inch thick)
• 1 pipette
• 1 tablespoon cherry juice

Preparing the Cake Base

Preheat and Prepare the Pan

Start by preheating your oven to 350°F (175°C). Then, line a springform pan with parchment paper. This simple step helps prevent sticking, ensuring easy removal once baked.

Whip the Egg Whites

Next, separate the egg whites from the yolks. In a large bowl, beat the egg whites with the granulated sugar for about 5 minutes, or until soft peaks form. This step is crucial for achieving a light sponge cake.

Combine Wet Ingredients

Gently fold the coconut milk and egg yolks into the whipped egg whites. Be careful not to deflate the mixture — we want to keep all that airy goodness.

Mix Dry Ingredients

In a separate bowl, sift together the flour and baking powder. Gradually add this dry mixture to the wet ingredients, folding until just combined. Remember, it’s essential to maintain the airiness of the batter.

Bake the Cake

Finally, pour the batter into your prepared springform pan and bake for approximately 70 minutes. To check for doneness, insert a toothpick into the center; it should come out clean. Allow the cake to cool completely before assembling.

Preparing The Pineapple Topping

Dehydrate the Pineapple Slices

While the cake cools, arrange the thin pineapple slices on a sheet pan lined with parchment paper. Use a pipette filled with cherry juice to create fun patterns on each slice. Dehydrate in the oven at 250°F (120°C) for about 90 minutes. Leave the oven door slightly ajar to let moisture escape.

Create the Pineapple Mixture

In a small pot, caramelize the brown sugar until it melts. Mix the cornstarch with a splash of orange juice, then add this mixture to the pot along with the crushed pineapple and the remaining orange juice. Cook for 2-3 minutes and allow to cool.

Making the White Chocolate Frosting

Beat the Butter

In a large mixing bowl, beat the softened butter until it becomes light and fluffy. Gradually mix in the powdered sugar until well combined.

Add White Chocolate

Next, stir in the melted white chocolate chips, making sure the frosting is smooth and creamy. Once it’s ready, transfer the frosting into a piping bag for easy decoration.

Assembling The Cake

Layer the Cake

When the cake is completely cooled, slice off the top to create a flat surface. Cut the cake into three equal layers.

Frost the Layers

Pipe a generous strip of frosting around the outer edge of the first layer. Fill the center with some of the pineapple mixture, then place the second layer on top and repeat the process.

Final Assembly

Top with the final layer, then coat the entire cake with the remaining frosting. Generously press the toasted coconut flakes around the sides of the cake. Decorate the top with rosettes using a star tip and finish by placing the dehydrated pineapple slices on top.

Serving Suggestions

Serve this delicious cake at family gatherings, parties, or as a delightful afternoon treat. For an extra indulgent experience, pair it with whipped cream or a scoop of coconut ice cream.

Tips for Success

• Ensure all ingredients are at room temperature for optimal mixing.
• Don’t skip the dehydrating step for the pineapple slices; this addition adds both texture and flavor.

Variations

• Replace the white chocolate with dark chocolate for a different flavor profile.
• For added zing, consider adding lime zest to the frosting.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Before serving, bring it back to room temperature to enhance the taste.

Pairing Ideas

This cake pairs wonderfully with light, fruity wines like Riesling or mimosas, especially on a sunny brunch day.

FAQs

1. Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works great. Just be sure to finely chop it.

2. How do I know when the cake is done baking?
A toothpick should come out clean when inserted into the center of the cake.

3. Can I freeze the cake?
Absolutely! Wrap slices in plastic wrap and store in an airtight container for up to 3 months.

4. What if I don’t have a springform pan?
A regular round cake pan works too, but be sure to grease and flour it well to prevent sticking.

5. How can I make this recipe gluten-free?
Simply substitute all-purpose flour with a gluten-free flour blend.

This Toasted Coconut Pineapple Cake with White Chocolate Frosting is a dessert that will impress your guests and awaken your taste buds. With its ideal balance of sweet, tangy, and nutty flavors, it’s not just a treat; it’s an experience! Enjoy the juicy pineapple, creamy frosting, and delightful coconut crunch, and don’t forget to share with those you love.

More Easy Desserts Recipes:

• Brazilian Carrot Cake with Chocolate Frosting
• Rocky Road Cake
• Frozen Chocolate Covered Banana Split Bites
• Strawberry Lasagna

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