Impressive pineapple coffee cake
Juicy pineapple pairs perfectly with coffee in this layered pineapple coffee cake recipe. Topped with a creamy coffee icing and finished with a crunchy coffee praline topping, this cake is a must for your next special occasion
Ingredients
- 1 tbsp instant coffee
- 1 tbsp boiling water
- 250 g butter, softened
- 2 cups brown sugar
- 6 eggs
- 1 cup plain flour
- 1/2 cup self-raising flour
- 1 cup almond meal
- 1/2 cup crushed pineapple, drained
Frosting
- 2 tbsp instant coffee
- 2 tbsp milk, warmed
- 250 g butter, softened
- 3 cups icing sugar, sifted
Topping
- 2 tbsp caster sugar
- 2 tbsp water
- 1 pineapple, peeled
- coffee praline to serve (see tip)
Steps
- Preheat oven to 180°C. Lightly grease and line three 20cm round cake pans.
- In a jug, dissolve coffee in boiling water. Cool. In a large bowl, using an electric mixer, beat butter and sugar together until creamy. Add eggs, one at a time, beating well after each addition. Fold in sifted combined flours and almond meal, pineapple and coffee until combined. Divide mixture evenly among cake pans.
- Bake for 30-35 minutes. Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Frosting
- In a jug, dissolve coffee in milk. Cool. In a large bowl, using an electric mixer, beat butter, icing sugar and coffee together until smooth.
Topping
- In a small bowl, microwave sugar and water for 1 minute. Cut pineapple into thin slices. Brush with sugar mixture and press into greased muffin pan recesses. Bake at 120°C for 90 minutes or until dry.
- Spread 1 cake with one-third frosting, repeat layers, then finish with frosting. Decorate cake with pineapple flowers and coffee praline.
