Coconut & Pineapple Cake

a true labor of recipe testing

I’ve been wanting to develop a new cake recipe for a while now, and I knew I wanted to do something a bit summery and fresh. One of my all-time favorite recipes is a vegan chocolate cake recipe we learned from culinary school, and it always turned out to be such a moist cake. But, I couldn’t just change it into a coconut cake as chocolate cake recipes are notoriously hard to adapt to a white cake. Add the fact that I wanted to incorporate coconut flour and coconut flakes into the batter, and a whole headache was created. But, using baking science, I changed and tweaked and experimented and voila. I created a super light and fluffy coconut cake that stays moist and soft. It’s layered with pillowy coconut cream and pineapple curd, and it is so, so good.

If anyone wants a full breakdown of how I recipe test and adapt baking recipes, I can definitely do that as well!

But, in the meantime, enjoy this recipe!

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Ingredients:

cake

200g plain flour

50g coconut flour

150g shredded coconut (separated into 50g and 100g)

2 eggs

2 tsp bicarbonate of soda

1 tsp baking powder

A pinch of salt

230ml whole milk

230g plain yogurt (full-fat preferable)

2 tsp vinegar (white, ACV, or red wine works)

250g caster sugar