Pineapple, Coconut & Vanilla Bourbon Cake

This awesome exotic-inspired sponge cake is amazing for your summer’s breakfast and iced coffee breaks! 🍍πŸ₯₯🌴

  • DifficultyEasy
  • CostCheap
  • Preparation time20 Minutes
  • Cooking time45 Minutes
  • Serving6 people
  • CuisineItalian


  • 200 gwhite flour type 0 (I used white spelt flour)
  • 180 glight muscovado brown sugar
  • 150 mlsunflower oil (cold pressed)
  • 100 gunsweetened ground coconut
  • 15 gbaking powder
  • 7 slicesfresh pineapple
  • 4eggs
  • 1Bourbon vanilla pod
  • 1 pinchtable salt


  1. – put the eggs, the sugar, the vanilla seeds and the pinch of salt into a large bowl or food processor;

    – whisk them together till you get a fluffy, stiff cream;

    – sift the flour onto the cream and mix gently, with a rotary movement from the bottom to the top of the bowl;

    – add the ground coconut and mix gently as above;

    – do the same with the baking powder and finally the oil;

    – mix well till they get completely absorbed;

    – pour the mixture onto a 24 cm baking tray;

    – top the cake with the pineapple slices;

    – bake at 165 degrees for about 45/50 minutes;

    – allow the cake to cool down, then sprinkle some icing sugar on top, where there are not pineapple slices


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