Coconut and pineapple cake

The coconut and pineapple cake is an exotic dessert that combines the sweetness of pineapple with the tropical taste of coconut, creating a perfect match for an after-dinner dessert or to accompany an afternoon tea. Here is the recipe with an Italian touch:

Ingredients

• 150 g of all-purpose flour
• 100 g of sugar
• 100 g of soft butter
• 3 large eggs
• 1 packet of baking powder
• 100 g of grated coconut
• 200 g of canned pineapple chunks
• Grated zest of 1 lemon
• A pinch of salt
• Icing sugar to garnish

Preparation

1. Preheat the oven to 180 °C.
2. In a bowl, beat the soft butter with the sugar until fluffy.
3. Add the eggs, one at a time, continuing to beat.
4. Fold in the sifted flour with the baking powder and a pinch of salt, and mix to obtain a homogeneous dough.
5. Add the grated coconut and lemon zest.
6. Drain the pineapple from its juice and cut into smaller pieces if necessary. Incorporate the pineapple chunks into the dough.
7. Pour the mixture into a buttered and floured cake tin or lined with parchment paper.
8. Bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool on a wire rack before dusting it with icing sugar.

Curiosity

In Italian cuisine, the use of pineapple in desserts is not traditional, but it is often used for its note of freshness, especially in the warmer months. Moreover, pineapple has digestive properties, making it perfect at the end of a meal.

My advice is to serve this cake with a chocolate sauce or a cream ice cream for a really pleasant contrast of flavors. Enjoy your meal!