Journey to the sweet side: Tropicana

"Hey, this is one of your top 5 desserts!" This may be my ultimate favourite thing to hear from my family, particularly if the dessert in question is a product of my imagination and it turns out it is not just edible, but super delicious.

Following a recipe is one thing and for the most part, things will turn out just as they should. I also think that I have acquired at least that much experience to be confident enough that I can tweak a recipe to better suit my taste and need. I have also kinda made up recipes before by taking together pieces of different recipes and putting them together to form a new recipe (remember my amazing raspberry entremet). But making up a recipe from scratch .... that is a whole new territory. 

To go with the summer heat, I envisioned a moist tropical cake, combining pineapple and coconut for that summery feel. To celebrate this baking success, this cannot be just a coconut pineapple cake, it needs a name. So I christened it the Tropicana. Viva la Tropicana! Viva summer! (Ha ha Spanish is not my thing)

Oh and another bonus to this cake? It is completely dairy free!


For a 16 cm/6 inch cake:
2 eggs
100 g brown sugar
1 packet of vanilla sugar or 1 vanilla bean
40 ml oil
20 ml water
20 ml + 1 tsp rum
6 g baking powder
50 g flour
50 g + couple of tbsp dessicated coconut
can of canned pineapple (pineapple rounds)
20 g cornstarch
600 g coconut whipping cream


Separate the eggs and whisk the egg whites to a stiff meringue. Add brown sugar and vanilla to the egg yolks and whisk them together so that they double in size and get really pale in colour.

Add the oil to the yolks and whisk. Continue with the water and rum and lastly with the baking powder, flour and coconut. Fold in your meringue and transfer to a baking pan, lined with baking paper.

Bake at 175° C until the top is golden brown, but you need to test whether the cake is done with a toothpick. If the batter still sticks to the toothpick, cove the cake with tin foil so the top won't burn and check it every 5-10 minutes.

Drain the canned pineapple (don't throw away the juice, we'll need it later) and slice the pineapple rounds into pieces (you will probably have some leftover rounds). You can of course use fresh pineapple, if it is in season, but I just didn't want to bother with the peeling and the cutting. Whip the coconut whipping cream as instructed on the packaging.

You should get around 350 ml leftover pineapple juice from draining the pineapples. Just in case, check what it says on the label. Usually the amount of pineapple and the amount of juice are specified on the side of the can.  Measure out 20 - 30 ml juice for later. Also measure out a few tablespoons of juice t mix with the cornstarch. Once the cornstarch has dissolved, heat the juice and add the cornstarch mixture. Cook for a few minutes and you will see the juice getting more translucent and thick. Let it cool to room temperature. This will be part of our cake filling.

Once the cake and the pineapple filling are cooled, everything is set for assembly. Cut the cake into three rounds. Place the first round on the serving plate and line it with a cake ring. If you have it, also use the acetate foil, but don't worry, this works just fine without it.

Mix the pineapple juice, which we saved from before with a teaspoon of rum. Lightly brush the cake round with this mixture, then add approx 4 to 5 tablespoons of the pineapple filling and top with chopped pineapple.

Top the pineapple with coconut whipping cream and sprinkle with coconut.

Repeat with the second cake round. Brush the third round with pineapple juice mix just like the previous two, but don't top it with pineapple filling. Instead mix the leftover filling with leftover whipping cream. Use this mixture to frost the top and the sides of the cake. Actually I suggest letting everything set and settle for a few hours in the fridge with the cake ring still on, before attempting to remove it and to frost the outside of the cake. Sprinkle the whole cake with coconut.