Tropical Pineapple and Coconut Cake

A luscious cake that captures the tropical vibes with sweet pineapple and creamy coconut

A Moist and Flavorful Cake with Tangy Lemon and Fresh Blueberries

This Lemon and Blueberry Ricotta Cake is a delightful and refreshing treat, perfect for any occasion. With its tender, moist crumb, the cake combines the tangy flavor of fresh lemons and juicy blueberries, all balanced by the creamy richness of ricotta cheese. The lemon zest and juice provide a burst of citrus freshness, while the blueberries add a touch of natural sweetness and color. It’s a simple yet elegant dessert that pairs wonderfully with a hot cup of tea or coffee. The cake is easy to make, and its light texture makes it a crowd-pleaser for family gatherings or afternoon tea.

Ingredients

  • For the cake:

    • 3 large eggs
    • 1 cup granulated sugar
    • 1/2 cup unsalted butter, melted
    • 1/2 cup coconut milk
    • 1 cup crushed pineapple (drained)
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • A pinch of salt

  • For the frosting:

    • 200g (7 oz) cream cheese, softened
    • 1/2 cup unsalted butter, softened
    • 1 cup powdered sugar
    • 1/4 cup coconut cream
    • 1/2 cup shredded coconut (toasted for garnish)

  • Optional decoration:

    • Pineapple slices
    • Toasted coconut flakes

Instructions

  1. Prepare the cake:

    • Preheat the oven to 180°C (350°F) and grease a 9-inch round cake pan with butter and flour.
    • In a mixing bowl, beat the eggs and sugar until fluffy.
    • Add the melted butter, coconut milk, crushed pineapple, and vanilla extract, mixing until smooth.
    • In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.

  2. Bake the cake:

    • Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
    • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

  3. Prepare the frosting:

    • In a large bowl, beat the cream cheese and butter together until creamy and smooth.
    • Gradually add the powdered sugar, followed by the coconut cream, until the frosting is fluffy and spreadable.

  4. Assemble and decorate:

    • Spread the frosting over the cooled cake. Garnish with toasted shredded coconut, pineapple slices, or coconut flakes for a tropical finish.

 

 

 

 

Why It’s Good for You

  • Pineapple: Rich in vitamin C and bromelain, pineapple supports digestion and boosts immunity.
  • Coconut: Packed with healthy fats, coconut adds a creamy texture while providing energy.
  • Balanced sweetness: The natural sweetness of pineapple reduces the need for excessive sugar.

Will People Like It?

Absolutely! This cake is a tropical dream come true, perfect for summer gatherings or any occasion where you want to bring a touch of paradise to the table. Its moist texture and balanced flavors of sweet pineapple and creamy coconut will leave everyone craving another slice!