Sponge cake with pineapple and coconut

Fruit is an important source of health and, just as important, is succulent, tasty and refreshing, especially during the hot days of summer: and what could be more inviting than a combination of coconut and pineapple, bringing to mind exotic locations and unforgettable holidays? If you haven’t yet let your imagination run riot on a never-ending holiday, then don’t miss this recipe which will transport you to the wonderful destination of a delicious and exotic sponge cake with pineapple and coconut. It is just the dessert you’re looking for, or perhaps something different for a snack or breakfast? Follow our step-by-step recipe and you won’t be disappointed: are you ready for a cake break?


20 minutes Total time
45 minutes Active time
Serves 6 persons
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Peel the pineapple and cut into cubes, and then caramelize them in a pan with a tablespoon of sugar and a tablespoon of butter over a low heat for 15 minutes. Meanwhile beat the eggs with the sugar and add the butter, previously melted in a pan. Add the coconut flour, then the flour with the baking powder, a little diced coconut and the caramelized pineapple. Pour the mixture into a cake tin and bake at 200°C for 45 minutes.

If you want a truly perfect sponge cake, make sure you don’t open the oven during cooking, because your plum cake may not rise so well.
The coconut is excellent for health: it provides lovely ‘milk’, as well as a delicious and delicate flesh.

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