Description
A perfectly golden and pleasingly simple pineapple cake.
Ingredients
Scale
For the pineapple layer:
- 1 20 oz can crushed pineapple
- 2 tablespoons sugar
- 1 tablespoon lime juice
- 3 tablespoons cornstarch
For the coconut cake:
- 2 cups (240 grams) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1/2 cup (113 grams) unsalted butter, room temperature
- 2/3 cup (170 grams) granulated sugar
- 1/2 cup (96 grams) vegetable oil
- 1 teaspoon coconut extract
- 2 large eggs, room temperature
- 1/3 cup (75 grams) buttermilk, room temperature
Instructions
- Preheat the oven to 350 degrees. Grease a 9-inch cake pan, line the bottom with parchment paper and set aside.
- Pour the crushed pineapple, sugar and lime juice in a medium saucepan and place over medium heat mixing occasionally. In a small bowl, mix the cornstarch with 3 tablespoons of cold water. Mix until there are no more lumps.
- Once the pineapple is simmering, slowly pour in the cornstarch slurry while mixing constantly with a rubber spatula. Continue to stir until the mixture thickens, about 2 minutes. Pour into the prepared cakepan and smooth out into an even layer. Let the mixture cool while making the cake layer.
- In a medium bowl, whisk the flour, baking soda and salt. Set aside.
- In a standing mixer with a paddle attachment, beat the butter and sugar together just until combined. With the mixer on low, slowly stream in the vegetable oil. Turn the mixer to medium speed and let whip for about 5 minutes until the mixture fluffs and turns almost white in color. Scrape down the sides of the bowl and beat again for another minute.
- Add the eggs and coconut extract and mix for about 30 seconds. Add half of the flour mixture and beat just until combined. With the mixer on low, slowly add the buttermilk. Add the rest of the flour mixture and beat for another 30 seconds. Scrape down the mixing bowl with a rubber spatula and mix out any uneven batter.
- Pour on top of the slightly cooled pineapple mixture and spread evenly with an offset spatula. Lightly tap on the counter a few times to remove any air bubbles.
- Place into the preheated oven to bake for 28-32 minutes, or until the middle of the cake has set. Remove from the oven and let cool on the counter for about 15-20 minutes.
- Run a knife around the sides of the cake. Turn out onto a plate and remove the parchment paper. Let cool another 15 minutes before covering with plastic wrap and placing in the fridge to cool for at least 2 hours.
- To serve, top with whipped cream and a garnish of maraschino cherries.