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pineapple cake

Creamy coconut and pineapple cake

Caroline Vass
An addictive sticky coconut cake with pineapple buttercream.
Förberedelser 15 minuter
Tillagningstid 18 minuter
Total tid 33 minuter
Måltid Dessert
Kök Scandinavian
Portioner 8 people
Kalorier 394 kcal

Ingredienser
  

  • 75 gr butter room tempered
  • 150 gr brown sugar
  • 60 gr flour
  • 2,5 gr baking soda
  • 3 gr powdered vanilla
  • 30 gr shredded coconut
  • 35 gr sour cream or similar
  • 1 egg

Buttercream

  • 50 gr butter
  • 1 tbsp sugar
  • 100 gr pineapple

Instruktioner
 

Cake

  • Preheat oven to 190 C/fan.  Line a 1,5-litre baking tin with baking parchment. 
  • Whisk butter and sugar until creamy and smooth.
  • Mix all the dry ingredients together and mix half of it with the butter mix.
  • Add the egg and whisk until smooth, add the sour cream and rest of the flour mixture. Pour the batter into the prepared tin and bake for about 19 minutes. The cake should be a little sticky in the middle. 

Pineapple Buttercream

  • Whisk butter and sugar until smooth and creamy. Slowly add the crushed pineapple and whisk with a rubber spatula. Make sure to squeeze out all of the juice from pineapple.
  • Cut thin slices of pineapple to top the cake with. 
  • Cover the cooled cake with the pineapple buttercream and decorate. 
Keyword cake, coconut, pineapple