Pineapple & Coconut Cake Recipe by The Flour Artist

Pineapple and Coconut Cake The Flour Artist

This Pineapple & Coconut Cake Recipe is simple to whip up and the finished cake looks very impressive, perfect for afternoon tea with family and friends. The pineapple in this cake makes the sponge very moist and provides that wonderful tropical flavour, a real favourite flavour of mine!


For the cake

– 250g fresh pineapple
– 340g Irish butter
– 340g caster sugar
– 6 free range eggs
– 400g self-raising flour
– Pinch of baking powder
– Pinch of sea salt
– 100g cream
– 250g desiccated coconut, plus extra to decorated

For the buttercream
– 500g sifted icing sugar
– 250g softened Irish butter
– 1 tbsp milk


For the buttercream
1. Beat your butter in an electric stand mixer or using an electric hand whisk, until light and fluffy.
2. On a low speed, gradually add your sifted icing sugar.
3. Increase the speed and beat your buttercream for a further 5 minutes, add a tablespoon of milk for a lighter consistency.
4. Cover and set aside.

For the cake
1. Preheat the oven to 175 degrees Celsius/ gas mark 4.
2. Line two 8-inch round tins with parchment paper.
3. Peel, core and dice the pineapple.
4. Cream the butter and sugar until pale in colour and fluffy, slowly add in the eggs one at a time until all are fully incorporated, use a spatula to scrape the sides of the bowl as you go.
5. Sift the flour, baking powder and salt and fold through the wet mixture.
6. Lastly, fold in the diced pineapple, coconut and cream.
7. Divide the mixture between the two baking tins and bake for 30-40 mins until golden in colour or until a skewer inserted comes out clean.
8. Leave the cakes cool in the baking tins for 5-10 mins, then transfer the cakes to a wire rack
9. Once the cakes have completely cooled, sandwich the two cakes together using the buttercream icing.
10. Using a palette knife, cover the outside of the cake with buttercream and dust the cake with toasted desiccated coconut.
11. Serve with whipped cream and enjoy.


Flour ArtistThe Flour Artist was created in 2015 by Julie Reardon, a Dublin based baker. After graduating from a BA in culinary arts, Julie continued working in restaurants as a pastry chef under some incredible mentors such as, Brian Walsh owner and chef of the successful Pigeon House Clontarf and John and Sandy Wyer of Forest Avenue. Once Julie had gained some invaluable experience she went on to work for the talented Caryna Camerino founder of Caryna’s Cakes and the award winning Camerino Bakery, here is where she developed a new set of skills and a passion for cake decorating, and so in 2015 The Flour Artist was created. From the outset Julie’s ethos has been to create unique and natural cakes, using primarily buttercream, fresh flowers and fruits in her creations. Sourcing where possible seasonal, local and free range produce which is reflected in her baking.

The Flour Artist The Flour Artist The Flour Artist

You may also like...