Pineapple, basil and coconut drizzle cake

Background

A twist on the traditional lemon drizzle cake. Pineapple infused with basil drizzled in to a coconut cake. There are quite a lot of steps to this, but, it’s a simple bake.

Ingredients

Makes an 8-inch cake

The topping

1 pineapple (or use dried pineapple if you don’t want to bake pineapple for over an hour)

25g dessicated coconut

50g icing sugar

50ml pineapple juice

The Batter

225g butter, softened

225g caster sugar

225g self-raising flour

100g dessicated coconut

4 large eggs (approximately 225g total weight without shells)

The Syrup

300ml pineapple juice

Roughly 25g bunch of basil

Method

Notes

You can do the pineapple at the same time as the cake, but, do not flip the pineapples whilst the cake is baking as this can lead to the cake collapsing.

The Cake

Oven temperature: 160°C for a fan oven

Grease an 8-inch springform cake tin and line the bottom with greaseproof paper. In a large bowl, cream the butter and sugars together. Mix the eggs into the batter one-by-one. Fold the flour and dessicated coconut in. Bake for ~40 minutes until a skewer comes out clean. Leave the oven on for the pineapples if you are doing them too. Leave to cool for 10-15 minutes before taking the cake out of the tin and leaving to cool down.

The Pineapple Topping

Make 3 pineapple slices approximately half a centimetre thick. Place on a tray lined with foil. Bake at 160°C (for a fan oven) for an hour and 15 minutes or until they are golden and well baked. Flip after roughly 45 minutes to ensure both sides are baked. Dice the baked pineapple once it has cooled down.

The Syrup

Pour 300ml pineapple juice into a pan with all the basil leaves Bring to a simmer and simmer for approximately 10 minutes (until the leaves have thoroughly wilted). Leave to cool down and then strain out the leaves

Assembly

Using a cocktail stick (or similar) make lots of holes all over the top of the cake for the syrup to drain into. To ensure the holes don’t go all the way through, measure the sticks against the side of the cake and hold them just slightly further down so that your fingers act as a guard against the holes going too deep. Pour the syrup onto the cake, do this slowly to allow time for the syrup to drain in to the holes. Make a basic white icing using 50g icing sugar and the pineapple juice intead of water. Pour this over the top of the cake to cover. Sprinkle the diced dried pineapple evenly over the cake before the icing dries. Likewise, sprinkle 25g dessicated coconut over the top to finish. Wait to set and then enjoy!

About me

I have a baking problem. An addiction some might say. I'm not a professional baker as I like to bake what I want to bake and I get bored of making the same thing over and over. I love creating new recipes and trying new ingredient combinations. I'm constantly trying to improve my craft.

I can be found on Instagram where I post pictures of things that I bake, not just my own recipes. I frequent the baking subreddit and occassionally give advice if I have some.

More recipes that I have created can be found here.

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