Go Back Email Link

Pineapple cake

Moist, pineapple cake sponge with white chocolate ganache frosting and fresh pineapples
Print Recipe
Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Servings 2 pound cake

Ingredients
  

For the pineapple cake

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 cup sugar
  • 60 g butter
  • 1/2 cup milk
  • 2 eggs
  • 1 tsp pineapple essence

For the frosting

  • 150 g whipping cream
  • 50 g white chocolate
  • 50 g fresh cream
  • 1/2 tsp pineapple essence

For the white chocolate drip

  • 60 g white chocolte
  • 20 g fresh cream

For assembling

  • 1 tin cooked, sweetened pineapples

Instructions
 

For the cake

  • In a saucepan, heat together butter and milk on medium flame until it just comes to a boil. Keep it aside to cool a bit
  • In a bowl, add in your eggs and sugar, and beat them together using a hand mixer, until light and fluffy. add in your pineapple essence
  • Sift in your flour and baking powder, and fold it in until well combined.
  • Add in the butter and milk mixture, and mix well. 
  • Roughly divide the batter into 2 greased and lined cake tins of 6-inches, or one cake tin of 8 or 9 inches. 
  • Bake in a preheated oven at 180C for 25-30 minutes, or until a toothpick inserted comes out clean
  • Cool the cake completely in the cake tin before demoulding.

For the frosting

  • In a microwave-safe bowl, melt together your white chocolate and fresh cream in 30-second gaps, until its all melted and combined. Keep this white chocolate ganache aside
  • In a separate large bowl, whip your whipping cream using your hand mixer, until still peaks form.
  • Add in your white chocolate ganache and pineapple essence, and whip again until stiff peaks form. 
  • Keep the frosting in the chiller until use. 

For the white chocolate drip

  • In a microwave-safe bowl, melt together your white chocolate and fresh cream in 30-second gaps, until its all melted and combined. (the same procedure as before, just different ratios)
  • Cool it completely at room temperature (COMPLETELY), before dripping on to your cake.

Notes

*while assembling the cake, you can add chopped pieces of tin pineapple in between your layers, after adding your layer of frosting