Caramelized Pineapple Layer Cake with Coconut Whipped Cream
This is one of those showstopping cakes that earns every compliment at the table. A fluffy sponge soaked in cold milk, layered with a silky caramelized pineapple cream, then crowned with clouds of coconut chantilly and fresh strawberries. It feeds a crowd generously — and disappears just as fast.
🛒 Ingredients
20 servings
- For the sponge cake:
- 3 egg yolks
- 200g caster sugar
- 250ml warm whole milk
- 250g all-purpose flour
- 3 egg whites, beaten to very stiff peaks
- 1 packet baking powder (11g)
- For the pineapple filling:
- 1/2 fresh pineapple, finely diced
- 150g sugar
- For the pastry cream:
- 1 can sweetened condensed milk (395g)
- 250ml whole milk
- 1 egg yolk
- 2 tablespoons cornstarch
- 200ml heavy cream
- For the topping and decoration:
- 1 packet whipped cream powder
- 250ml very cold milk
- 50g shredded coconut
- Fresh strawberries for garnish
- Cold milk to soak the sponge
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Preheat your oven to 180°C (350°F). Beat the egg whites to very stiff peaks and keep them in the fridge while you prepare the batter.
- 2
In a large bowl, whisk the egg yolks and sugar until pale and fluffy. Gradually fold in the flour, alternating with the warm milk.
- 3
Gently fold in the stiff egg whites with a spatula using sweeping motions, then add the baking powder. Pour into a greased and floured 26cm round cake pan.
- 4
Bake for 30 to 35 minutes, until a skewer inserted in the center comes out clean. Leave to cool completely on a wire rack before assembling.
- 5
In a saucepan, cook the diced pineapple with sugar over medium heat, stirring occasionally, until the liquid evaporates and the pineapple turns golden in a light caramel. Set aside to cool.
- 6
In a separate saucepan, combine condensed milk, milk, egg yolk, and cornstarch. Cook over low heat, stirring constantly, until thickened into a smooth pastry cream. Remove from heat and leave to cool completely.
- 7
Once cooled, fold the caramelized pineapple and heavy cream into the pastry cream until evenly combined into a luscious filling.
- 8
Slice the sponge horizontally in half. Generously soak both layers with cold milk. Spread all the pineapple cream over the bottom layer, then place the top layer back on.
- 9
Prepare the whipped cream following the packet instructions with very cold milk. Cover the entire cake with whipped cream using a spatula.
- 10
Sprinkle shredded coconut over the top and sides, and arrange fresh strawberries on top. Refrigerate for at least 2 hours before serving — overnight is even better.
💡 Chef's Tip
Make this cake the evening before. After a night in the fridge, the cream settles into the sponge, the flavors meld together beautifully, and every slice is perfectly layered. The wait is absolutely worth it.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
