Tropical Coconut Pineapple Cake

A moist tropical cake combining sweet pineapple with the exotic richness of coconut.

Time: 6 hours
Yield: Serves 10
Level: Weekend project

Behind the recipe

A little story before we cook

This cake is a tropical getaway in dessert form. Pineapple brightens a tender coconut base, while a chilled coconut-cream topping makes it feel celebratory in every season—especially when you are lucky enough to be in the tropics.

Method

Make it

01
Beat butter, sugar, eggs, and vanilla until smooth. Add milk, pineapple, and coconut. Combine flour and baking powder separately, fold into the wet ingredients, and bake in a greased pan at 350°F for about one hour. Cool completely.
02
Toast the coconut flakes at 350°F for 8–10 minutes, stirring twice.
03
Heat 1¼ cups milk until nearly boiling. Add 1½ cups toasted coconut, cover, and steep for one hour. Strain into a saucepan, discard the solids, add coconut milk, bring to a simmer, and cool.
04
Sprinkle gelatin over the remaining cold milk for ten minutes. Whisk egg yolks, sugar, cornstarch, and salt; add the gelatin mixture. Slowly whisk in the coconut milk mixture. Return to the pan and cook, whisking, until thick and bubbling, then cook two minutes more.
05
Strain into a clean bowl; stir in butter and vanilla. Press plastic wrap against the surface and chill about 2½ hours.
06
Whip the heavy cream and fold it into the chilled filling. Spoon over the cake, create decorative swirls, and chill at least two more hours. Garnish with remaining toasted coconut.

Lion Chef note

Allow enough chilling time for the coconut topping to set completely before serving.

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