Escape to the tropics with this delicious Pineapple and Coconut Plumcake, a vibrant and moist cake that brings together the lush flavors of pineapple and the exotic taste of coconut. Made without lactose, this cake is perfect for those with dietary restrictions, combining natural pineapple juice, fresh pineapple pieces, and a hint of lime zest to create a refreshingly light yet satisfyingly sweet treat. The addition of shredded coconut infuses the cake with a subtle tropical essence that enhances its overall flavor.
Why You’ll Love This:
This plumcake is a wonderful blend of sweet and tangy flavors, making it a delightful dessert for any occasion. The use of rice oil and pineapple juice ensures the cake remains incredibly moist, while the coconut adds a lovely texture and flavor that complements the pineapple perfectly. This cake is also enhanced with the aromatic zest of lime, which cuts through the sweetness and adds a bright, citrusy note. Ideal for those seeking a lighter, fruit-infused cake, it’s a tasty way to enjoy the flavors of the tropics.
Perfect Occasion:
The Tropical Pineapple and Coconut Plumcake is a perfect choice for summer gatherings, outdoor picnics, or as a festive dessert during holiday celebrations. It’s also a great option for breakfast or brunch, offering a sweet start to the day that’s both nourishing and energizing. Serve it at a family gathering or bring it to a potluck where its unique flavor combination will surely stand out and delight your guests.
Decoration Tips:
Before baking, top the batter with additional pineapple pieces and shredded coconut to enhance its tropical appearance and add texture. Once baked and cooled, dust the cake with powdered sugar or drizzle with a simple lime glaze (made from lime juice and powdered sugar) to add an extra zing and a touch of elegance. Garnishing with lime zest or edible flowers can also elevate the presentation, making it even more inviting.
Ingredients:
- 2 eggs
- 70 g brown sugar
- 75 g rice oil (or other oil)
- 135 g pineapple juice
- 20 g shredded coconut
- 210 g all-purpose flour
- 200 g chopped pineapple
- Zest of one lime (or lemon)
- 12 g baking powder
- Additional pineapple pieces and coconut flakes for topping
Start by whisking the eggs with the brown sugar until light and fluffy. Slowly incorporate the oil, followed by the pineapple juice and lime zest, mixing until well combined. Sift in the flour and baking powder, and fold into the wet ingredients along with the shredded coconut and chopped pineapple, ensuring the mixture is homogeneous.
Pour the batter into a greased and floured loaf pan. Arrange extra pineapple pieces and sprinkle coconut flakes on the surface for decoration. Bake in a preheated oven at 175 degrees Celsius (347 degrees Fahrenheit) for about 50 minutes, or until a toothpick inserted into the center comes out clean.
Enjoy this Tropical Pineapple and Coconut Plumcake, a delightful, lactose-free treat that captures the essence of a tropical paradise!
