Pineapple Coconut Breakfast Cake

 

I put my hand up. I love C A K E!  I love it in any way shape or form.  I love all kinds of cake.  Sweet cakes such as a chocolate or a vanilla.  Layer cakes. Single layer cakes. Savory cakes such as cornbread.

I love cake for dessert. Cake with a hot drink. Cake with a glass of cold milk.  Cake instead of lunch.  Cake for breakfast.  Cake for breakfast?  Where do I sign up!!!

I am really excited to share this easy pineapple coconut cake recipe with you today.  First of all because its delicious and simple to make, and secondly because its a breakfast cake!  OH, I do so love cake for breakfast.

It seems like the most indulgent thing in the world, and after you taste this delicious cake you will wonder where it's been all your life.  Pineapple and coconut are the perfect pairing, and they really shine in this super moist coffee cake!

 

I hesitate to call it a coffee cake. There are so many who misinterpret that name.  Coffee cake.  They think that it has to contain coffee, especially my UK readers.

That's because in the UK when you talk about a Coffee Cake, you are talking about a coffee flavored cake.  Cakes like my Coffee Cake.  This double layered cake is filled with a coffee buttercream and is a really great celebratory cake.

Then there is my Iced Coffee and Walnut Cake.  This is a delicious loaf cake, flavored with coffee and filled with walnuts, and topped with a lush coffee frosting.

You can see where the confusion comes in.

 

In North America a Coffee Cake is a term and is meant to refer to a cake that is supposed to be enjoyed with a hot drink. There needn't be any coffee in the cake at all, just in the cup.

They are rustic cakes.  Super moist and dense cakes.  Cakes that go wonderfully with a hot drink and cakes which are wonderful served for a special breakfast or a brunch!

 

So that is why I am calling this a breakfast cake.  Because it is meant to be enjoyed for breakfast, or coffee break, brunch, elevensies  . . . or yes, even dessert, especially with a scoop of coconut ice cream.

Moist, buttery and delicious, with a lovely pineapple and coconut filling, and topped with a lime glaze and more coconut. I can't think of an occasion that this would not be welcome at! 

 

WHAT YOU NEED TO MAKE PINEAPPLE COCONUT BREAKFAST CAKE

There are three components to this cake.  None are complicated and if you have every thing ready before you begin, it goes together in a flash!

For the pineapple and coconut filling:

• 1 TBS vanilla extract
• 2 TBS fresh lime juice
• 1/3 cup (70g) soft light brown sugar, packed
• 1/4 cup (35g) plain all purpose flour
• 1/4 tsp salt
• 1 cup (165g) pineapple chunks in juice, well drained
• 1 cup (95g) shredded sweetened coconut 

 

For the cake:

• 1/2 cup (120g) butter, softened
• 1 cup (200g) granulated sugar
• 2 large free range eggs
• 1 tsp vanilla extract
• 1 cup (140g) plain all purpose flour
• 1/2 tsp baking powder
• 1/2 cup (120ml) dairy sour cream

To finish:

• 2/3 cup (56g) icing sugar
• 1 TBS fresh lime juice
• 1/2 cup (47g) shredded sweetened coconut, toasted if desired

 

The pineapple you are meant to use in this is the pineapple you find in the tin in the canned fruit aisle at the grocery store. Pineapple chunks.  The ones in the pineapple juice not syrup.

Make sure you drain them really well. I put mine in a strainer and then press them to get as much juice of them as possible.

I always use large free range eggs.  I refuse to support an inhumane industry. In fact I am lucky enough to be able to buy my eggs from a producer right around the corner from my house where I can actually see the chickens out in the run!

 

HOW TO MAKE PINEAPPLE COCONUT BREAKFAST CAKE

It may seem like a lot of instructions, but that is only because there are three components to the cake. The cake itself. The filling. The glaze.  None of it is hard or complicated!

Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 10 inch square or round glass baking dish really well. Set aside.

To make the filling, combine the vanilla, lime juice, sugar, flour and salt in a large bowl. Mix well together then add the pineapple and coconut to combine.

 

To make the cake cream the butter and sugar together until light and fluffy. Beat in the eggs and the vanilla.

Sift together the flour and baking powder. Stir into the creamed mixture, alternately with the sour cream.

Spoon half of the batter into the prepared baking dish. Spoon the pineapple filling over top. Spread the remaining batter over the pineapple filling to cover.

 

Bake for 35 to 40 minutes until golden brown and a toothpick comes out of the center with moist crumbs and some pineapple juice. Leave to cool completely.

Whisk together the icing sugar and lime juice for the glaze. Pour this over the cooled cake. Sprinkle with the coconut immediately. Leave to set.

Store at room temperature, loosely covered.

It really is an easy cake to make and oh so delicious. I am not sure why but some days it takes longer to bake than others. Today it took an extra ten minutes, but that is probably because I was baking it in a round dish rather than a square.

I do not recommend baking it in a metal pan. It will get too brown in a metal pan. 

Just check it at the recommended time and if it needs a bit more time to set in the middle return it to the oven and bake it for a bit longer. You will truly be rewarded with a wonderful family friendly, beautiful breakfast cake at the end.

Put on your coffee pot and kettle, fry up some bacon and get ready to enjoy!  This delicious cake is a winner all round!

Pineapple Coconut Breakfast Cake

Yield: 9 - 12 servings

Author: Marie Rayner

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

This is a delicious moist cake with a fabulous coconut and pineapple filling. If you love pineapple and coconut you are going to really enjoy this!

Ingredients

For the filling:

• 1 TBS vanilla extract
• 2 TBS fresh lime juice
• 1/3 cup (70g) soft light brown sugar, packed
• 1/4 cup (35g) plain all purpose flour
• 1/4 tsp salt
• 1 cup (165g) pineapple chunks in juice, well drained
• 1 cup (95g) shredded sweetened coconut

For the cake:

• 1/2 cup (120g) butter, softened
• 1 cup (200g) granulated sugar
• 2 large free range eggs
• 1 tsp vanilla extract
• 1 cup (140g) plain all purpose flour
• 1/2 tsp baking powder
• 1/2 cup (120ml) dairy sour cream

To finish:

• 2/3 cup (56g) icing sugar
• 1 TBS fresh lime juice
• 1/2 cup (47g) shredded sweetened coconut, toasted if desired

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 10 inch square or round glass baking dish really well. Set aside.
2. To make the filling, combine the vanilla, lime juice, sugar, flour and salt in a large bowl. Mix well together then add the pineapple and coconut to combine.
3. To make the cake cream the butter and sugar together until light and fluffy. Beat in the eggs and the vanilla.
4. Sift together the flour and baking powder. Stir into the creamed mixture, alternately with the sour cream.
5. Spoon half of the batter into the prepared baking dish. Spoon the pineapple filling over top. Spread the remaining batter over the pineapple filling to cover.
6. Bake for 35 to 40 minutes until golden brown and a toothpick comes out of the center with moist crumbs and some pineapple juice. Leave to cool completely.
7. Whisk together the icing sugar and lime juice for the glaze. Pour this over the cooled cake. Sprinkle with the coconut immediately. Leave to set.
8. Store at room temperature, loosely covered.

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