Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F (175°C) and prepare the pan with parchment paper.
- Separate egg whites and beat with granulated sugar until soft peaks form.
- Fold in coconut milk and egg yolks carefully.
- Sift flour and baking powder, then add gradually to wet mixture, folding gently.
- Pour batter into the prepared pan and bake for about 70 minutes until a toothpick comes out clean.
- Cool completely before assembling.
- Dehydrate pineapple slices with cherry juice patterns at 250°F (120°C) for 90 minutes.
- Caramelize brown sugar, combine with cornstarch and orange juice, then add crushed pineapple and cook for 2-3 minutes.
- Beat softened butter until fluffy, mix in powdered sugar and melted white chocolate.
- Layer the cooled cake, frosting in between, and finish with frosting on top and sides, then decorate with toasted coconut and pineapple slices.
Notes
Ensure all ingredients are at room temperature for best mixing.
Dehydrating the pineapple slices enhances both flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Calories: 320
- Sugar: 25
- Sodium: 210
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 5
- Cholesterol: 75