A cake that still smells of summer… And it does not even matter if you think you do not like desiccated coconut — here, even coconut sceptics will enjoy it. The recipe author herself, Nigella Lawson, calls it a “Bounty cake”, which should already be recommendation enough :). And, as is often the case with Nigella’s recipes, it comes together incredibly quickly. I absolutely loved the whole combination — moist, dark and aromatic chocolate cake with a distinct pineapple flavour, topped with a wonderfully tropical coconut frosting. You simply have to try it!
Ingredients for the chocolate cake:
- 220 g tinned pineapple rings in syrup (about 4 rings)
- 75 g Philadelphia-style cream cheese
- 200 g plain flour
- 125 g caster sugar (or less, to taste)
- 75 g light brown sugar
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 200 g butter
- 40 g cocoa powder
- 2 large eggs
- 2 tbsp Malibu coconut liqueur (or pineapple syrup from the tin)
All ingredients should be at room temperature.
Blend the pineapple rings and cream cheese together until smooth. Add the remaining ingredients and blend again using a blender or food processor until fully combined and smooth.
Grease and line two 20 cm cake tins with baking parchment. Divide the batter evenly between the tins and level the surface.
Bake at 175°C for about 20–25 minutes, or until a skewer inserted into the centre comes out clean. The cakes should feel springy and begin to pull away slightly from the sides of the tins. Leave to cool briefly in the tins, then transfer to a wire rack to cool completely.
Ingredients for the coconut frosting:
- 2 egg whites
- 100 g caster sugar
- 4 tbsp golden syrup
- a pinch of salt
- 2 tsp coconut extract (or 1 tsp coconut flavouring)
- 40 g desiccated coconut
Place the egg whites, sugar, golden syrup and salt into a heatproof bowl set over a pan of simmering water (double boiler method). Using a hand mixer with whisk attachments, whisk continuously until the mixture becomes thick, glossy, white and holds stiff peaks. This should take about 5 minutes. Remove from the heat and mix in the coconut extract.
To assemble:
Spread one-third of the coconut frosting between the cooled cake layers. Use the remaining frosting to cover the top and sides of the cake. Sprinkle generously with desiccated coconut.
Enjoy!
Recipe source — Feast by Nigella Lawson.
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