This delectable cake consists of a bottom layer of almond crispy biscuit, followed by three layers of fluffy vanilla sponge cake that are soaked in pineapple juice, then filled with heavenly white chocolate and cream cheese frosting and delectable pineapple jelly. The result is a cake that simply melts in your mouth, leaving a tantalizing taste that will leave you wanting more.

How to make White Chocolate Pineapple Cake

While the recipe may seem daunting with its many steps, each one is relatively easy to follow. If you stick to the directions, you will undoubtedly achieve satisfying results. I must say, I fell in love with this cake, and I believe you will too.

How to prepare pineapple jelly

Begin by preparing the pineapple jelly. Line two 7-inch (18 cm) pans with plastic wrap. Dissolve the gelatin in canned pineapple juice and let it soak for 5-10 minutes. Meanwhile, blend the remaining juice and canned pineapple pulp until smooth.

Dissolve the gelatin over low heat, pour it over the pineapple puree, and mix to combine. Divide the pineapple puree evenly between the two pans and freeze for about 2 hours or overnight.

How to prepare the almond biscuit.

In a large bowl, combine the flour with sugar, almonds, and salt. Incorporate the chilled butter into the flour mixture using a pastry blender, fork, or pastry processor until crumbs are formed. Add water and stir until incorporated. Wrap the dough with plastic wrap, shape it into a disc, and refrigerate for at least 30 minutes.

Roll the dough between two pieces of parchment paper or plastic wrap until it’s about 8 1/2 inches (21 cm) in diameter. Use an 8-inch (20 cm) ring to cut a circle, removing the excess dough. Refrigerate the dough for about 30 minutes before baking.

Preheat the oven to 350°F (180°C). Prick the circle of dough with a fork and bake for 15 minutes. Allow it to cool completely.

Prepare the vanilla sponge cake.

Reduce the oven temperature to 340°F (170°C). Grease and line the bottom and sides of an 8-inch (20 cm) pan with parchment paper. Separate the whites from the yolks.

In a medium bowl, mix the yolks with 1/3 cup (70g) sugar and vanilla extract until creamy and pale yellow. Gradually mix in the oil and then add the sparkling water.

In a large bowl, mix the egg whites with salt until foamy. Gradually add the remaining 1/3 cup sugar (70g) and continue mixing until stiff peaks form. Gently fold a spoon of whipped whites into the yolk mixture, then gently fold the yolk mixture into the whipped whites.

Gradually sift the flour and baking powder over the egg mixture and gently fold them in. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let it cool for about 10-15 minutes, then remove from the pan and cool completely on a rack.

Prepare the white chocolate cream cheese frosting.

Place the white chocolate and 1/4 cup (60g) cream into a heatproof bowl and place it over a pan with simmering water. Melt over low heat and let it cool to room temperature. In a large bowl, mix the cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in the melted chocolate and set aside. In another bowl, mix the whipping cream until stiff peaks form, then gently fold it into the white chocolate and cream cheese mixture.

How to assemble white chocolate pineapple cake

To assemble the cake, divide the sponge cake into 3 layers. Add a bit of frosting in the middle of a serving platter and place the almond biscuit on top. Spread a thin layer of frosting and add the first layer of cake. Soak the cake with about 1/4 cup (60ml) canned pineapple juice, spread evenly with up to 1/3 of the white chocolate cream cheese frosting, and add one layer of pineapple jelly over the frosting. Repeat this process with the second layer of cake and the second pineapple jelly. Add the last layer of cake, soak it with pineapple juice, and cover the top and sides with the remaining frosting.

Refrigerate to set for several hours or overnight to allow the pineapple jelly to thaw. Decorate the cake as desired with whipped cream, white chocolate curls, and yellow flowers. Enjoy!

I highly recommend trying out this recipe and indulging in the sheer delight of the White Chocolate Pineapple Cake. It is a true masterpiece that will make any occasion even more special.

So, gather your ingredients, follow the instructions, and enjoy! If you try it out make sure to tag me on Instagram as I love seeing how it worked out for you. 

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White Chocolate Pineapple Cake

This White Chocolate Pineapple Cake is a luscious and delicate dessert that is perfect for celebrating the arrival of spring and the upcoming Easter holiday.

Course Dessert

Cuisine American

Keyword Easter cake, pineapple cake, pineapple dessert, tropical dessert, white chocolate pineapple cake

Prep Time 1 hour hour

Cook Time 40 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 12 servings

Calories 632kcal

Ingredients

Almond Biscuit Cake

• 1/4 cup (55g) butter , chilled
• 1/2 cup (50g) ground almonds
• 1 tbsp (15g) sugar
• 1/2 cup (60g) all-purpose flour
• 1/4 tsp (1g) salt
• 1 tbsp (15ml) ice cold water

Vanilla Sponge Cake

• 4 eggs , separated
• 2/3 cup (140g) sugar , divided
• 1 tsp (5g) vanilla extract
• 3 fl. oz (90ml) vegetable oil
• 3 fl. oz (90ml) sparkling water
• 1 ⅔ cup (200g) flour
• 2 tsp (8g) baking powder
• 1/4 tsp (1g) salt

For soaking the cake layers

• 3/4 cup (180ml) pineapple juice

Pineapple Jelly

• 9 oz (240g) canned pineapple pulp
• 1/4 cup (60ml) canned pineapple juice
• 1 tbsp (10g) gelatin powder
• 1/4 cup (60ml) pineapple juice , for dissolving gelatin
• Yellow food coloring , optional

White Chocolate Cream Cheese Frosting

• 6 oz (180g) white chocolate , small pieces
• 1/4 cup (60g) whipping cream
• 13 oz (360g) cream cheese , room temperature
• 1/2 cup (60g) powdered sugar
• 1 tsp (5g) vanilla extract
• 2 cups (480g) whipping cream (35% fat) , chilled

Instructions

First prepare the pineapple jelly.

• Line two 7 inch (18 cm) pans with plastic wrap.
• Dissolve gelatin in canned pineapple juice and let it soak for 5-10 minutes.
• Meanwhile, blend remaining juice and canned pineapple pulp until smooth.
• Dissolve gelatin over low heat, pour over pineapple puree and mix to combine.
• Divide pineapple puree evenly in the two pans and freeze for about 2 hours or overnight.

Prepare the almond biscuit.

• In a large bowl combine flour with sugar, almonds and salt. Incorporate chilled butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add water and stir until incorporated. Wrap it with plastic, shape into a disc and refrigerate for at least 30 minutes.
• Roll the dough between two pieces of parchment paper or plastic wrap until it's about 8 1/2 inch (21cm) in diameter.
• Use a 8 inch (20 cm) ring to cut a circle. Remove the excess dough.  Refrigerate the dough for about 30 minutes before baking.
• Preheat the oven to 350F (180C).
• Prick the circle of dough with a fork and bake for 15 minutes. Allow to cool completely.

Prepare the vanilla sponge cake.

• Reduce oven temperature to 340F (170C). Grease and line the bottom and sides of a 8 inch (20 cm) pan with parchment paper.
• Separate whites from yolks.
• In a medium bowl mix yolks with 1/3 cup (70g) sugar and vanilla extract, until creamy and pale yellow colored. Gradually mix in oil and then add sparkling water.
• In a large bowl mix egg whites with salt until foamy. Gradually add remaining 1/3 cup sugar (70g). 
• Continue mixing until stiff peaks form.
• Gently fold a spoon of whipped whites into the yolk mixture and then gently fold the yolk mixture into the whipped whites.
• Gradually sift the flour and baking powder over the egg mixture and gently fold them in.
• Pour the batter into the prepared pan.
• Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
• Let it cool for about 10-15 minutes. Remove from the pan and cool completely on a rack.

Prepare the white chocolate cream cheese frosting.

• Place white chocolate and ¼ cup (60g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
• In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate and set aside.
• In another bowl mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.

Assemble the cake.

• Divide the sponge cake into 3 layers.
• Add a bit of frosting in the middle of a serving platter and place the almond biscuit on top. Spread a thin layer of frosting and add the first layer of cake.
• Soak the cake with about ¼ cup (60ml) canned pineapple juice. Spread evenly with up to 1/3 of white chocolate cream cheese frosting.
• Add one layer of pineapple jelly over the frosting.
• Add the second layer of cake. Soak with pineapple juice, spread up to 1/3 of the frosting and add the second pineapple jelly on top.
• Add the last layer of cake, soak with pineapple juice. Cover the top and sides with the remaining frosting.
• Refrigerate to set for several hours or overnight to allow pineapple jelly to thaw.
• Decorate the cake as desired, I used whipped cream, white chocolate curls and yellow flowers. Enjoy!

Video

Nutrition

Serving: 1g | Calories: 632kcal | Carbohydrates: 52.9g | Protein: 10.1g | Fat: 43.6g | Saturated Fat: 22.5g | Cholesterol: 151mg | Sugar: 31.8g

The post White Chocolate Pineapple Cake appeared first on Home Cooking Adventure.

According to folklore, the cake originates from Jamaica, where the sweet aroma would attract the beautiful Hummingbirds towards it, hence the name. With its unique blend of ingredients and flavors this cake is sure to please everybody who tries it.

Helpful tips to make the perfect Hummingbird Cake

For a truly moist and fluffy Hummingbird cake, I recommend using oil instead of butter in the layers. This ensures that the cake remains soft and spongy without the need for any additional syrup. To complement the cake, I suggest making this white chocolate and cream cheese frosting. This frosting provides a more flavorful and less sweet alternative to traditional buttercream. By using white chocolate, you can also elevate the taste of the frosting.

To fully appreciate the flavor and texture of this cake, it is essential to toast the nuts both for the decoration and the batter. Skipping this step would be a mistake in my opinion as it would hinder the overall experience of the cake.

If you are looking for a unique and delicious dessert to impress your guests, I highly recommend giving this Hummingbird Cake a try. It is easy to make and promises to delight the palate of all those who taste it. Make sure to tag me on Instagram if you try it out, as I love seeing how it turns out for you. Enjoy!

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Hummingbird Cake

If you are looking for a unique and delicious dessert to impress your guests, I highly recommend giving this Hummingbird Cake a try. It is easy to make and promises to delight the palate of all those who taste it

Course Dessert

Cuisine American

Keyword Banana Cake, banana pineapple cake, cake, Easter cake, Easter desserts, hummingbird cake, tropical cake

Prep Time 40 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 14 servings

Calories 612kcal

Ingredients

Cake Layers

• 2 ⅔ cups (330g) all-purpose flour
• 2 tsp (8g) baking powder
• 1 tsp (6g) baking soda
• 1 tsp (5g) salt
• 2 tsp (6g) cinnamon
• 1/4 tsp (1g) nutmeg
• 4 eggs
• 3/4 cup (150g) light brown sugar
• 1/3 cup (70g) sugar
• 1 cup (230g) vegetable/canola oil
• 1 tsp (5g) vanilla extract
• 2 ripe bananas about 1 cup (250g) , mashed
• 8 oz (230g) canned pineapple , undrained
• 1 cup (100g) walnuts/pecans , toasted and chopped

White Chocolate Cream Cheese Frosting

• 5.5 oz (150g) white chocolate , small pieces
• 1/4 cup (60g) whipping cream
• 10 oz (300g) cream cheese , room temperature
• 1/3 cup (40g) powdered sugar
• 1 tsp (5g) vanilla extract
• 1 ½ cups (360g) whipping cream (35% fat) , chilled

White Chocolate Decoration

• 1 oz (30g) rice noodles
• 2.5 oz (75g) white chocolate

Instructions

Prepare cake layers.

• Preheat the oven to 350F (180C). Grease and line with parchment paper three 8 inch (20 cm) round cake pans.
• In a medium bowl sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
• In a large bowl add eggs with both sugar and mix for a few minutes until creamy and lighter in color. Add oil and mix until well combined. Gradually mix in flour mixture. Using a spatula incorporate the mashed bananas, crushed pineapple and toasted walnuts/pecans.
• Pour the batter evenly into the prepared pans.
• Bake for about 25-30 minutes until a toothpick inserted into the center comes out clean.
• Let pans cool on a cooling rack for 10 minutes.
• Remove the cakes from the pan and let them cool completely.

Prepare white chocolate cream cheese frosting.

• Place white chocolate and ¼ cup cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
• In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate and set aside.
• In another bowl mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.

Assemble the cake.

• Cut the top of the cakes to create flat surfaces.  Add a bit of frosting onto a serving platter and place one layer of cake on it. Spread up to a third of the frosting. Add the second layer of cake and spread up to a third of the frosting. 
• Add the last layer of cake and cover the top and sides with a thin coat for crumb coating. Refrigerate for 15 minutes.  Cover the top and sides with remaining frosting. Refrigerate for at least 30 minutes.

Meanwhile prepare white chocolate decoration.

• Place white chocolate into a heatproof bowl and melt over bain-marie. Add noodles and coat with melted chocolate.
• Arrange the coated noodles  into a small bowl that was greased with oil and lined with plastic wrap. Add  a smaller bowl wrapped in plastic wrap on top. Refrigerate for at least 20 minutes to set.
• Place the chocolate decoration on top of the cake, fill with chopped nuts and sprinkles. Decorate the bottom of the cake with chopped nuts if desired. Enjoy!

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Nutrition

Serving: 1g | Calories: 612kcal | Carbohydrates: 51.9g | Protein: 8.9g | Fat: 42.4g | Saturated Fat: 16.5g | Cholesterol: 106mg | Sugar: 28.7g

The post Hummingbird Cake appeared first on Home Cooking Adventure.

It’s a delightful treat that can be whipped up in no time, perfect for satisfying those spontaneous dessert cravings or surprising guests with a special treat.

The magic begins as the sweet aroma of caramelized pineapple and coconut fills the air while the cake bakes to golden perfection. The luscious combination of tangy pineapple, creamy coconut, and rich chocolate is simply irresistible. With each bite, you’ll experience a symphony of flavors that meld together harmoniously, creating a taste sensation like no other.

This recipe is very easy and quick to prepare and is a must-have for anybody who loves chocolate and pineapples.

The cake is best served slightly warm with a big scoop of ice cream on top. Hope you will try it out and enjoy it!

How to make Chocolate Pineapple Upside Down Cake

Begin by preheating your oven to 350F (180C). Grease a 9-inch (23cm) pan and line it with parchment paper.

In a small saucepan, melt the butter over low heat. Add the sugar and cook until the sugar dissolves. Pour this mixture into the prepared pan and arrange the pineapple slices on top. Set aside while you prepare the chocolate cake batter.

In a medium bowl, combine the flour, cocoa powder, shredded coconut, baking powder, and salt.

In another bowl, mix together the butter and sugar until thick and creamy. Add the eggs one at a time, along with the coconut extract, and mix until well combined.

With the mixer on low speed, gradually alternate adding the flour mixture and coconut milk until everything is well incorporated.

Add the melted chocolate to the batter and mix until fully incorporated.

Pour the batter into the prepared pan over the pineapple slices.

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out with a few crumbs.

Allow the cake to cool in the pan for a few minutes, then invert it onto a serving platter.

Serve the cake slightly warm with a generous scoop of ice cream on top. Enjoy your delicious pineapple chocolate cake!

Don’t forget to share the photos with me on Instagram. I would love to see how it turns out for you.

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Chocolate Pineapple Upside Down Cake

Chocolate Pineapple Upside Down Cake is a mouthwatering and delightful dessert that never fails to impress. While the classic recipe is undeniably delicious, I wanted to put a unique twist on it by combining the tropical flavors of pineapple, coconut, and chocolate. 

Course Dessert

Cuisine American

Keyword chocolate coconut cake, chocolate dessert, chocolate pineapple upside down cake, pineapple upside down cake, quick dessert

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 servings

Calories 299kcal

Ingredients

Pineapple Topping

• 1/4 cup (60g) unsalted butter
• 1/3 cup (70g) light brown sugar
• 6 or 7 pineapple slices , canned

Chocolate Coconut Cake

• 1 cup (125g) all-purpose flour
• 1 cup (50g) unsweetened shredded coconut
• 1/3 cup (40g) unsweetened cocoa powder
• 1/2 tsp (2g) salt
• 1 tsp (4g) baking powder
• 1/3 cup (75g) unsalted butter , soft
• 2/3 cup (135g) sugar
• 3 eggs
• 1 tsp (5g) coconut extract
• 3/4 cup (180g) coconut milk
• 3 oz (80g) semisweet chocolate , melted

Instructions

• Preheat oven to 350F (180C). Grease a 9 inch (23cm) pan and line with parchment paper.
• In a small saucepan melt butter over low heat, add sugar and cook until sugar dissolves . Pour the mixture in the prepared pan and arrange the pineapple slices. Set aside until you prepare the chocolate cake.
• In a medium bowl combine the flour, cocoa powder, shredded coconut, baking powder and salt.
• In another bowl mix the butter and sugar until thick and creamy. Add eggs, one at a time, coconut extract and mix to combine.
• With the mixer on low, alternate adding gradually flour mixture and coconut milk until all is well incorporated.
• Add the melted chocolate and mix to incorporate.
• Bake for 40-45 minutes or until a toothpick inserted into the center comes out with a few crumbs.
• Let it cool in the pan for few minutes minutes, then invert onto a serving platter.
• Serve slightly warm with a big scoop of ice cream on top. Enjoy!

Video

Nutrition

Serving: 1g | Calories: 299kcal | Carbohydrates: 35.2g | Protein: 3.9g | Fat: 17.7g | Saturated Fat: 12g | Cholesterol: 65mg | Sugar: 23.7g

The post Chocolate Pineapple Upside Down Cake appeared first on Home Cooking Adventure.

How to make pineapple coconut banana smoothie

Begin by placing all ingredients into a blender: the coconut milk, plain or vanilla yogurt, 1 medium banana, chopped pineapple, shredded coconut, vanilla extract, ice cubes, honey and lime juice. Cover and process until smooth. Pour the mixture into chilled glasses and serve immediately.

Hope you will try this pineapple coconut banana smoothie. If you do, make sure to share the photos with me on Instagram. For more beverage ideas check our full collection of Drinks.

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Pineapple Coconut Banana Smoothie

What better way to spend a summer evening than indulging in a refreshing pineapple coconut banana smoothie that transports you to a tropical holiday?

Course Breakfast, Drinks

Cuisine American

Keyword coconut, pineaple drink, pineapple coconut banana smoothie, pineapple coconut smoothie, pineapple smoothie, smoothie

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 350kcal

Ingredients

• 1/2 cup coconut milk
• 1/2 cup plain or vanilla yogurt
• 1 medium banana
• 1 cup chopped pineapple
• 1/4 cup shredded coconut
• 1 tsp vanilla extract
• 3/4 cup ice
• 1 tbsp honey
• 2 tbsp lime juice

Instructions

• In a blender, place all ingredients, cover and process until smooth.
• Pour into chilled glasses and serve.

Nutrition

Serving: 1 serving out of 2 | Calories: 350kcal | Carbohydrates: 43g | Protein: 6.3g | Fat: 18.7g | Saturated Fat: 16.3g | Cholesterol: 4mg | Sugar: 30.9g

The post Pineapple Coconut Banana Smoothie appeared first on Home Cooking Adventure.