Imagine the sun-drenched beaches of Hawaii, where the sweet scent of ripe pineapples mingles with the salty ocean breeze. During my travels to this paradise, I discovered the magic of combining tropical flavors into delightful desserts. Inspired by the vibrant culture and lush landscapes, I created this Pineapple Coconut Pudding Cake—a dessert that captures the essence of island life in every bite.
This cake is a delightful fusion of light and airy sponge cake layered with a luscious pineapple pudding and topped with a coconut whipped cream. It’s easy to prepare and perfect for any occasion, bringing a taste of the tropics to your table.
Ingredients
For the Cake:
– 1 cup all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup milk
– 1 teaspoon baking powder
– 1/2 teaspoon vanilla extract
– Pinch of salt
For the Pineapple Pudding:
– 1 cup fresh pineapple, crushed (reserve some for garnish)
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 2 cups coconut milk
– 1 teaspoon vanilla extract
– 2 tablespoons unsalted butter
For the Coconut Whipped Cream:
– 1 cup heavy cream
– 1/4 cup powdered sugar
– 1/4 teaspoon coconut extract
– Toasted coconut flakes, for garnish
Instructions
To make the Cake:
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
Pour the batter into the prepared cake pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To prepare the Pineapple Pudding:
In a medium saucepan, combine the crushed pineapple, sugar, cornstarch, and salt. Gradually whisk in the coconut milk and bring the mixture to a simmer over medium heat. Stir continuously until the pudding thickens, about 5-7 minutes.
Remove the saucepan from the heat and stir in the vanilla extract and butter until well combined. Allow the pudding to cool slightly before layering it over the cooled cake.
To make the Coconut Whipped Cream:
In a chilled mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and coconut extract, continuing to whip until stiff peaks form.
Assemble the Cake:
Once the cake has cooled completely, place it on a serving platter. Pour the pineapple pudding over the top, spreading it evenly. Top with a generous dollop of coconut whipped cream and sprinkle with toasted coconut flakes and reserved crushed pineapple for garnish.
Serve chilled or at room temperature, and savor every bite of this tropical escape that pays homage to the flavors of Hawaii. Enjoy the sunshine and let your taste buds dance in delight!