Home Sweet Caramelized Pineapple Coconut Cake

Caramelized Pineapple Coconut Cake

Difficulté : Easy
Catégorie : Sweet
Cout : Low cost

I continue in the exoticism of desserts after the mango tarts! Actually this coconut cake came from an accident. In trying to make the coconut praline for the tarts, I initially messed up my first version. I got a soft caramelized coconut dough. Rather than throw it away, I added a little haphazardly to the classic cake ingredients and ended up with some delicious coconut cupcakes with a few pieces of vanilla caramelized pineapple on top. You can of course add the pineapple directly to the dough, but I just thought it would be nicer to put them on top!  

Recipe for 5-6 small coconut cakes:

-200g of dried grated coconut
-200g of sugar
-70g of water
-4 eggs
-40g of flour
-145g of semi-salted butter
-1 teaspoon of liquid vanilla

-1 fresh pineapple
-1 vanilla bean
-40g of sugar 
-40g of semi-salted butter
Put the sugar and dried coconut in a pan. 

Add water and place over moderate heat. 

Stir constantly with a spoon. The mixture becomes pasty. 

Little by little the whole thing caramelizes. 

You can let it caramelize to the maximum without of course letting it burn. Put the coconut in a bowl. Let cool for 20 minutes. Then add the egg.

Also add melted butter and liquid vanilla. 

Then finally the flour. Mix well to obtain a homogeneous paste.

Pour batter into 5 small 5 cm pans or one large 20 cm pan. 

Cook for 20 minutes at 170°C, keeping an eye on the cooking. 

Turn out and cool on a rack. 

Cut fresh pineapple into pieces. If there is any pineapple left, just eat it! 

Put the sugar with the vanillin from the vanilla bean in a pan. 

Add a little water and butter.

Brown the pineapple pieces. 

Cook until sugar caramelizes slightly. 

Arrange the pineapple pieces on the coconut cakes and enjoy!

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