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?
Confit Tomatoes with olives and capers
Tarallini garlic, olive oil and hot pepper
Box for Pumi and lucky charm
Handmade Potatoes and Rosemary Taralli
Ready made tomato sauce with tuna and capers
Box Frisellina recipe, extra virgin olive oil and purée
Handmade Chocolate and Almonds Sweet Taralli
"Cheese and black pepper" Handmade taralli
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.
View the step by step
![]() |
Peel the pineapple and cut into cubes, and then caramelize them in a pan with a tablespoon of sugar and a knob of butter over a low heat for 15 minutes
|
View the step by step
![]() |
In the meantime beat the eggs with the sugar
|
View the step by step
![]() |
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.
|
View the step by step
![]() |
Add the coconut pieces
|
View the step by step
![]() |
Add the caramelized pineapple
|
View the step by step
![]() |
Pour the mixture into a cake tin and cook in a pre-heated oven at 200°C for 45 minutes
|
View the step by step
![]() |
Your lovely afternoon snack is ready, a wonderful combination of exotic fruit and sponge cake
|