// Vanilla Coconut & Pineapple Cake
Coconut and pineapple, never fails
Because at Christmas we love desserts, and what better way to celebrate than with this delicious combination of flavors!!! Coconut and pineapple 🍍🥥 a classic that never fails 😋
This vanilla sponge cake, filled and covered with Rafaello white chocolate and Nestlé white chocolate desserts, with homemade pineapple jam and grated coconut, is going to delight you!!!!
Here is the recipe so you can try it if you feel like it!!!
Ingredients: Sponge cakes (3 molds 14cm)
- ❄️3 eggs
- ❄️220g sugar
- ❄️2 tsp vanilla essence
- ❄️180ml mild olive or sunflower oil
- ❄️260g flour for sponge cakes
- ❄️6g baking powder
- ❄️120ml whole milk
Elaboration: Sponge cakes
- ⛄️Before starting, preheat the oven to 165ºC and grease 3 molds of 14cm
- ⛄️Beat the eggs with the sugar until a creamy mixture is obtained
- ⛄️Add the oil, vanilla essence and beat until well incorporated
- ⛄️Add the previously sifted flour with the baking powder and mix with a whisk
- ⛄️Finally, add the milk and mix until fully incorporated
- ⛄️Pour the mixture into the molds and bake at 165ºC for 25/28 minutes. Check with a skewer that it comes out dry before removing the sponge cakes from the oven
- ⛄️Remove the sponge cakes from the oven and let cool on a rack for about 20 min before unmolding
- ⛄️Let cool completely before filling
Ingredients: Filling and topping
- 🥥90g Rafaello white chocolate
- 🥥110g Nestlé white chocolate desserts
- 🥥400ml whipping cream 38% fat
- 🥥200ml plant-based cream
- 🥥20g grated coconut
- 🥥2 drops of coconut aroma
- 🥥200g homemade pineapple jam
Elaboration: Filling and topping
- 💫Chop both chocolates in a bowl
- 💫In a small saucepan, heat the 400ml of cream without boiling
- 💫Pour the cream over the chocolates, stir until fully dissolved. Cover with plastic wrap, and once cold, refrigerate for 4 to 6 hours. I usually do it the day before
- 💫After resting, beat until fluffy, add 200ml plant-based cream, 20g grated coconut, and 2 drops of coconut aroma. Beat until the cream is dense
- 💫Now you have the cream for the filling and topping of the cake
Ingredients: Pineapple Jam 🍍
- 🍍700g fresh pineapple cut into small cubes
- 🍍150g sugar
- 🍍2 drops of pineapple aroma (optional)
Elaboration: Pineapple Jam
- 🌟Put the pineapple in a saucepan with the sugar
- 🌟Cook until the jam reaches a thick consistency
- 🌟Add pineapple aroma
Ingredients: Syrup 🍯
- ❄️250ml water
- ❄️75g sugar
- ❄️Vanilla essence to taste
Elaboration: Syrup
- ☃️Lightly toast the sugar
- ☃️Add the water carefully to avoid burning
- ☃️Add the vanilla essence and let it boil
- ☃️Remove from heat and let cool before using
Cake assembly
- Three-layer cake with sponge and two layers of cream with pineapple jam
- 🥧Cut the sponge cakes into layers of 2.5cm or 3cm thick
- 🥧Moisten the sponge cakes with syrup to taste
- 🥧Layer the white chocolate cream with pineapple jam. I put 200g of chocolate cream and 100g of jam per layer
- 🥧Cover the cake with the remaining cream
- 🥧Decorate the cake… this is up to you. I added grated coconut, Rafaello chocolates, and white chocolate drops. I also made some gum paste Christmas trees, which are easy to make
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This Christmas idea is super delicious, and although it may not seem like it, it is a very light recipe! If you like coconut and pineapple, every bite of this cake will delight you, as the combination of flavors is balanced and well integrated! I encourage you to try it and enjoy it with friends, family, or just yourself. It's a cake you will love 😋🥥🍍