Recipe

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

Aug 08, 2016 4:21am
  • 40 mins preparation
  • 35 mins cooking
  • Serves 12
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Ingredients

  • 1 tablespoon instant coffee
  • 1 tablespoon boiling water
  • 250 gram butter, softened
  • 2 cup 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 tablespoon instant coffee
  • 2 tablespoon milk, warmed
  • 250 gram butter, softened
  • 3 cup icing sugar, sifted
Topping
  • 2 tablespoon caster sugar
  • 2 tablespoon water
  • 1 pineapple, peeled
  • coffee praline to serve (see tip)

Method

  • 1
    Preheat oven to 180°C. Lightly grease and line three 20cm round cake pans.
  • 2
    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.
  • 3
    Bake for 30-35 minutes. Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Frosting
  • 4
    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
  • 5
    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.
  • 6
    Spread 1 cake with one-third frosting, repeat layers, then finish with frosting. Decorate cake with pineapple flowers and coffee praline.

Notes

  • To make coffee praline, line an oven tray with baking paper and spread 2 tablespoons roasted coffee beans over tray. In a saucepan, heat 1/3 cup caster sugar on high until golden. Pour over coffee beans. Cool. Crush or chop praline to serve.

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