Amazing Coconut Pineapple Cake with White Chocolate Ganache

So as I am a big fan of hummingbird cake and using fruit in a cake to reduce sugar, I wanted to try and make a cake with pineapple chunks. As I also found a bag in my pantry with shredded coconut, the idea turned into this incredible coconut, pineapple cake topped with a white chocolate ganache, topped again with shredded coconut. It is just mouth-watering even thinking about it again. Because of the use of the pineapple chunks, this cake turned super moist.

I wanted to do something a little extra for this loaf cake and decided to make a white chocolate ganache to pour over the cake as a topping. This just gives this cake a little extra sweetness and looks really nice too if you are gonna share it with someone! (or not, I won’t judge you). You can just sprinkle over shredded coconut or even toast the shredded coconut in your oven for an extra crunchy element.

You don’t have to make the ganache, but I would definitely recommend it. If you do and having some troubles with it, don’t worry, here is a little bit of troubleshooting for your ganache!

Save my ganache!

Ganache too thin: if it is still too thin after cooling. Heat the ganache again in the microwave in waves of 30 seconds and melt some more chocolate separately. Whisk the chocolate into the ganache until smooth.

Ganache too thick: Thin your ganache by whisking in warmed cream. Just by a teaspoon at a time, otherwise it will be too thin again!

My ganache split: if you see oil on top of your ganache, it has split. You can easily solve this by whisking in some warmed milk. Don’t add too much as it will be too thin, just a tablespoon at a time. 2 tablespoons should solve this.

My ganache is grainy: This can be because the cream was too hot. Just try to pop it in the microwave for 30 seconds and stir the mixture, repeat until smooth again. If this doesn’t work, use an immersion blender to smooth the mixture out.

Lumpy ganache: this one is easy, the chocolate just didn’t fully melt, so just pop it in the microwave for 20 seconds at a time and stir, repeat until smooth.

Hopefully, you will enjoy making and tasting this beautiful cake.

Ingredients

For the coconut pineapple loaf cake you will need:

• 142 g | 1 1/4 cup all purpose flour
• 1/2 tsp baking soda
• 1/4 cup | 60 g butter, softened to room temperature
• 1 tsp baking powder
• 2 large egg whites
• 150 g | 3/4 cup white sugar
• 60 g | 1/4 cup sour cream
• 120 ml | 1/2 cup canned coconut cream (you don’t want to use a watery coconut milk)
• 40 g | 1/2 cup shredded coconut
• 112 g | 1/2 cup pineapple chunks (you can use canned or fresh)
• 1 tsp vanilla paste or extract
• 1 tsp coconut extract, this is totally optional and I would just use it if I have it on hand or if you want to go for that extra coconutty flavour

For the white chocolate ganache you need:

• 200 g | white chocolate, I prefer to use high quality white chocolate and not chocolate chips or melts.
• 1/3 cup cream

Also, you can add extra shredded coconut on top of the ganache as a topping!

Method

• Heat your oven to 160 degrees and prepare a loaf tin by greasing it or lining it with parchment paper.
• Get a large bowl and sift the flour, baking powder, baking soda and salt into the bowl. Give it a quick whisk.
• Get a medium bowl and beat the butter and the sugar with a hand mixer for about 2 minutes until creamy. Beat in the eggwhites and add the sour cream and your desired extracts (just vanilla or also the cooconut). It will look a little but curdled after you mixed this in, but that will be okay.
• With your mixer on a low speed, add in the coconut cream and your dry ingredients, beat until combined. Now you can mix in the shredded coconut and the pineapple chunks with a rubber spatula. It will be a slightly thick batter.
• Pour the batter in your prepared loaf pan and put it in the oven for 55 minutes. Start checking every 5 minutes from 45 minutes, because every oven is different ofcourse. The cake will be done when you can insert a toothpick in the middle and it will come out clean, or with a little bit of a course crumb if you like it fudgier.

For the ganache:

• You can start making the ganache while the cake is cooling down, so you can just pour the ganache over your cake when its cool. (Never try to pour it over a hot cake, the ganache will just melt again)
• Heat your cream in a small saucepan over medium heat, don’t let it go to a boil, will be the right temperature when you see it steaming.
• Pour the cream over the finely chopped chocolate and let it sit for 10 minutes. Give it a stir afterwards. the chocolate probably won’t be fully melted. Pop it in the microwave for 20 seconds at a time and give it a stir, repeat until smooth.
• Let it cool for 15 minutes on the counter until it is thickened but still a pourable consistency. Pour it over your cooled down cake and if desired top it with the shredded coconut.

When you make this coconut pineapple cake, be sure to let me know and tag me on Instagram @doughtodelight. If you are feeling for a different loaf cake, try this lemon & poppy seed loaf cake!