Looking for a recipe? Try the Almond Coconut Pineapple Cake Recipe! It’s a delightful blend of sweet pineapple, nutty almond, and tropical coconut flavors, perfect for summer parties or a slice of paradise for yourself.
With recipes ranging from honey syrup to homemade pineapple filling, there’s a version of this cake for every taste and skill level. So put on your favorite Hawaiian shirt and get ready to indulge in the best coconut pineapple cake you’ve ever tasted!
Key Almond Coconut Pineapple Cake Ingredients & Why
Crushed canned pineapples infuse a sweet, tangy flavor, alongside a vitamin C and manganese boost.
Utilize coconut in various forms (fresh, frozen, shredded, or cream) for a tropical flair and texture, while benefiting from fiber, iron, and healthy fats.
Almond meal, derived from ground almonds, imparts a nutty essence and delightful texture. Plus, it’s a rich source of protein, healthy fats, and vitamin E.
Flour, whether all-purpose or gluten-free, forms the cake’s base, lending structure and texture.
Employ eggs as a binding agent, moisture enhancer, and leavening agent for a fluffy texture.
Sweeten the cake with granulated or caster sugar, also enhancing tenderness and moisture.
Enhance moisture and richness with butter or oil; opt for oil for a moist, tender cake and butter for a richer flavor.
Elevate the cake’s fluffiness with baking powder as a leavening agent.
Infuse moisture and tanginess using sour cream or buttermilk, resulting in a tender, soft texture.
How Do You Make The Best Almond Coconut Pineapple Cake?
- Preheat to 325°F, butter, and line two cake pans with parchment paper.
- Mix almond flour, protein powder, baking powder, and salt in a bowl. Set aside.
- Achieve creaminess by mixing softened butter and Swerve with an electric mixer. Then, introduce eggs, vanilla extract, coconut extract, and lemon juice on medium speed. Blend until achieving a fluffy texture, roughly three minutes.
- Mix dry ingredients, buttermilk, and heavy whipping cream until thoroughly combined, then gently fold in 2/3 cup of shredded coconut.
- Evenly pour batter into pans and bake for 25-30 minutes. Test doneness by inserting a toothpick; it should come out almost clean.
- After cooling for 30 minutes in the pan, release the cake by placing a baking rack on top, flipping it over, and tapping the center of the pan.
Pro Tips For Making Almond Coconut Pineapple Cake Recipe
- Follow the recipe carefully, ensuring you have all the needed ingredients and equipment.
- Enhance flavor with fresh pineapple, quality coconut, and almond flour.
- Elevate flavor by toasting coconut and almonds before adding to the batter.
- Ensure room temperature ingredients for a smooth batter.
- Avoid overmixing; combine ingredients just enough.
- Gently fold in pineapple at the end.
- Opt for a bundt pan for an attractive shape and even syrup distribution.
- Allow the cake to cool before applying syrup for even absorption.
- Prior to syrup application, create holes in the cake using a skewer or toothpick.
- Wait at least 30 minutes before serving to let flavors meld and syrup absorb fully.
How to Store Almond Coconut Pineapple Cake
- For the best results, chill the Coconut Cake with Pineapple Filling before serving.
- Store the Pineapple-Coconut Cake in the fridge until needed. When wrapped and refrigerated, it stays fresh for up to a week.
- With the Healthy Almond Coconut Cake, keep it at room temperature for a day or refrigerate for up to 2 days. Ensure it’s in an airtight container.
- For the Pineapple Loaf with Coconut Drizzle, if not serving the same day, wrap it in plastic or store it in an airtight container in the fridge for up to 4 days.
- As the Southern Pineapple Cake contains fruit, refrigerate it; it’ll last for 3-4 days. You can also freeze it: cut into portions or wrap the entire cake in plastic and foil, then label it with the date. It should last about 6 weeks in the freezer.
- The Pineapple-Almond-Coconut Honey Syrup Cake’s recipe doesn’t specify, but it’s recommended to store it in an airtight container at room temperature for up to 2 days.
Can You Freeze Almond Coconut Pineapple Cake?
You can freeze almond coconut pineapple cake. The pineapple filling and coconut frosting can be prepared in advance or frozen for weeks. The almond coconut cake is also freezer-friendly.
To do so, slice it into portions or wrap the whole cake in plastic and foil, labeling with the date. It stays good in the freezer for up to 3 months. When ready to serve, thaw at room temperature for 2-3 hours, ensuring it’s well-cooled and tightly wrapped before freezing.
Frequently Asked Questions About Almond Coconut Pineapple Cake
What is Almond Coconut Pineapple Cake?
Savor the delightful blend of almond, coconut, and pineapple flavors in our versatile cake, crafted with a range of recipes and techniques.
What are some common ingredients in Almond Coconut Pineapple Cake?
In crafting an Almond Coconut Pineapple Cake, key ingredients encompass almond flour, coconut flour, shredded coconut, pineapple, eggs, sugar, and either butter or oil. Some variations may introduce additional elements such as baking powder, salt, vanilla extract, or cream cheese.
Can Almond Coconut Pineapple Cake be made gluten-free?
Transform your Almond Coconut Pineapple Cake into a gluten-free delight by substituting regular flour with almond or coconut flour, and incorporating gluten-free baking ingredients for a delicious treat.
Can Almond Coconut Pineapple Cake be frozen?
Conveniently freeze Almond Coconut Pineapple Cake layers for advanced preparation or to save leftovers.
Almond Coconut Pineapple Cake Recipe
- 3 cups almond flour
- ½ cup unsweetened whey protein
- 1 TBS baking powder
- ½ tsp salt
- ½ cup butter (1 stick), at room temperature
- 1 1/2 cup Swerve Granular
- 6 eggs room temperature
- 1 TBS vanilla extract
- 1 tsp coconut extract
- 4 tsp lemon juice (citric acid will help make the cake white)
- ½ cup buttermilk at room temperature
- ¼ cup of heavy whipping cream at room temperature
- 2/3 cup shredded unsweetened coconut
- To prepare, preheat the oven to 325°F, then butter and line two round cake pans with parchment paper.
- In a mixing bowl, combine almond flour, protein powder, baking powder, and salt, then set aside.
- Using an electric mixer on medium-high speed, blend softened butter and Swerve until creamy. Then, on medium speed, incorporate eggs, vanilla extract, coconut extract, and lemon juice. Continue mixing until fluffy, approximately three minutes.
- Combine the dry ingredients, buttermilk, and heavy whipping cream, mixing until well combined. Finally, fold in 2/3 cup of shredded coconut.
- Ensure even batter distribution in the pans and bake for 25-30 minutes. To check doneness, insert a toothpick into the center; it should come out nearly clean.
- Allow the cake to cool in the pan for a minimum of 30 minutes. To remove it, gently place a baking rack on top of the pan and flip it over. Give the pan a tap in the center, and the cake will easily come out.