Pineapple and Coconut Drizzle Cake

Pineapple and coconut drizzle cake - perfect tropical vibes to freshen up a wintery rainy day!

Pineapple has such tropical vibes; I always associate it with summer. What a superb way to freshen up a dull and dreary Melbourne winter weekday. It has me dreaming of sunny beaches and summery breezes.

The pineapple I bought for this cake was lovely on its own. It was so juicy and sweet. The best pineapple I’ve ever had was in Fiji, on my honeymoon. But this pineapple was almost as good!

Pineapple and coconut drizzle cake - perfect tropical vibes to freshen up a wintery rainy day!

Coconut is the perfect flavour to combine with pineapple. And using coconut cream means that this cake is super easy to make dairy-free – just substitute the butter with a dairy-free spread and you’re good to go! I actually did this the second time I made this cake to cater for some dairy-free friends and it tasted just as good.

I decided to emulate the texture of a lemon drizzle cake by soaking the cake with a pineapple sugar syrup. Combined with a topping of shredded coconut, the texture of this cake is dense and intense and oh so tasty!

Perfect for an afternoon cuppa on a rainy day.

Pineapple and coconut drizzle cake - perfect tropical vibes to freshen up a wintery rainy day!

Pineapple and Coconut Drizzle Cake

  • Servings: 8
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Ingredients

  • 110g unsalted butter, softened
  • 110g caster sugar, plus 30g extra
  • 2 eggs
  • 130g plain flour
  • 2 tsp baking powder
  • 35g dessicated coconut, plus a handful extra
  • 125ml coconut cream
  • 100g fresh pineapple, cut into chunks

Directions

  1. Preheat oven to 180° Celsius. Grease a 20cm cake tin with spray oil.
  2. Place pineapple chunks into food processor and whizz until pureed. Strain the pineapple puree and reserve the juice in a small bowl. Place both pineapple puree and pineapple juice to the side.
  3. Cream the butter and 110g of the sugar until light and fluffy.
  4. Beat in the eggs, one by one.
  5. Fold in the flour, baking powder and coconut.
  6. Stir through the coconut cream and pineapple puree until combined.
  7. Pour the mixture into cake tin and bake in the oven for 35 mins or until golden on top, and a skewer comes out clean.
  8. While the cake is baking, mix 30g of the extra sugar with the pineapple juice to create a thick paste.
  9. Leave the cake to cool for 5 mins, before turning out onto a wire rack. Use a skewer to poke holes all over the cake. Pour over the pineapple sugar syrup while the cake is still warm. Sprinkle extra coconut over the top and leave to cool fully before storing or eating! Keeps well for 2-3 days in an airtight container.

Custard and sultana muffins

Custard filled sultana muffins

You hear about women craving all sorts of weird and wonderful food combinations when they’re pregnant. I didn’t get any strange cravings, which is mildly disappointing, as I feel like I’ve been robbed of a good story! The closest I got to a ‘husband-making-a-mad-dash-to-get-pickles-from-the-shops-at-4am’ situation was a sudden desire for cucumber early one summer’s evening. I made this known to my husband, who assured me he was happy to go and get some cucumber for me, just after some household chore was done. Could I be any healthier??

However, he never went! He forgot, and to this day I don’t let him forget about it!

Custard filled sultana muffins

Saying that, during my pregnancy I did have a strong hankering for all things cold and creamy. I always doubted though how likely it was that this was pregnancy-related. I couldn’t get enough of milkshakes, crème brulee, cheesecake, ice cream, rice pudding, custard… Ah custard.

Custard filled sultana muffins

And this is where today’s recipe fits in. I think I’m still having a love affair with the stuff. This is custard for all times of day, whenever the desire may strike. Enjoy!

Custard filled sultana muffins

Custard and sultana muffins

  • Servings: Makes 12
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Ingredients

For the custard:

  • 1 cup milk
  • 1 tsp vanilla extract
  • 3 egg yolks
  • 3 tbs caster sugar

For the muffins:

  • 225g plain flour
  • 1 tsp salt
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • 115g (1/2 cup) caster sugar
  • ½ cup sultanas
  • 225ml milk
  • 2 eggs
  • 115g (1/2 cup) butter, melted

Directions

  1. To make the custard, combine milk and vanilla in a small saucepan.
  2. Combine the egg yolks and sugar in a mixing bowl and whisk to dissolve the sugar.
  3. Fill the sink with cold water, and get out a clean bowl, rubber spatula and strainer for when the custard is cooked.
  4. Bring the saucepan with the milk mixture to a simmer. Remove from the heat.
  5. Pour the milk mixture into the eggs, whisking constantly.
  6. Pour the mixture back into the saucepan over a medium heat and stir constantly until thick. Cook for 2-4 mins. When the custard is cooked you will be able to draw a line on the back of the spoon through the custard.
  7. As soon as it is ready, pour the custard through the strainer into the clean bowl. Place the bowl in the sink so that the cold water surrounds it. Stir with a rubber spatula until cold. Cover and refrigerate until needed.
  8. Preheat the oven to 180° Celsius. Grease a muffin tray with spray oil.
  9. To make the muffins, combine flour, salt, baking powder, cinnamon, sultanas and sugar in a bowl.
  10. Combine milk, eggs and butter in a separate bowl.
  11. Mix dry and wet ingredients until combined. Spoon half the mixture into the muffin tray. Then, place a spoonful of custard into each muffin, and fill them up with the rest of the muffin mixture. Cook for 30 mins at 180° Celsius until golden.