Coconut and pineapple cake, with coconut cream cheese frosting.

by Gypsy and the Botanist


After my last successful experimentation with coconut sugar, I decided to continue, and take it to the next level and experiment with coconut flour. I’ve previously baked with pineapple, and loved the result: its natural sweet and sour flavours caramelise beautifully when baked. And we all know coconut and pineapple were made to be used together. To give it a little kick, I’ve added some chili. The result is a super moist and dense cake, but because of the shredded coconut, there’s still a lightness to it. The creaminess of coconut cream cheese frosting further lightens the density of the cake, and just melts right into the texture.



1 fresh pineapple, roughly chopped

2 chilis

250ml coconut cream

200g unsalted butter, room temperature

100g coconut sugar

200g brown sugar

4 eggs

A pinch of salt

200g coconut flour

200g plain flour

100g shredded coconut

4tsp bicarbonate of soda

100g caster sugar

3tbsp plain natural yoghurt

150ml milk


Coconut cream cheese frosting

150g unsalted butter, room temperature

400g cream cheese, room temperature

500g icing sugar

125ml coconut cream


Preheat the oven to 180C.

Lightly blitz the chopped up pineapple and one of the chilies. You want a chunky puree, rather that something completely smooth. In a saucepan, add the pineapple and chili mixture, along with the coconut cream, and the remaining whole chili. Simmer for approximately 10 minutes, taking care to stir regularly so as to not burn the cream. Remove the whole chili, and set aside to cool.

Beat the butter with the coconut and brown sugars, for approximately 4-5 minutes, or until light and creamy. On a lower speed, add the eggs, one at a time, until each is combined, and then the pinch of salt. Sift the coconut and plain flours together. Still on a low speed, add half the flour to the batter along with 2 teaspoons of bicarbonate of soda. Then add the coconut and pineapple mixture until incorporated. Add the caster sugar and the shredded coconut, followed by half of the milk, and beat on a low speed for about 2 minutes. Add half of the remaining flour mixture, followed by the rest of the milk, and then the remaining flour mixture.

Pour the mixture into a greased and lined 28cm round pan, and bake for approximately 50-60 minutes, or until golden and a cake tester comes out clean. Set aside on a wire rack for 20-30 minutes to cool, then remove from the pan, and let the cake cool completely on the wire rack.

For the frosting, beat the butter for about 5 minutes, or until light and creamy. Add the cream cheese, and beat for a few minutes. Then add 250g of the icing sugar, and beat for another 2-3 minutes. Add the coconut cream, and beat until combined. Then gradually add the remaining icing sugar, and beat on a high speed for about 5 minutes.

Once the cake has cooled completely, horizontally cut through the middle of the cake. Spread some of the cream cheese frosting, and then sandwich the two cakes back together. Spread the remaining frosting over the top, and around the sides of the cake. Decorate with some coconut chips. I also sprinkled some coconut sugar and chili flakes.



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