How long can I store leftovers?

Store in an airtight container at room temperature for up to 3 days.

Can I make this ahead?

Yes, bake the cake the day before and keep it wrapped overnight. Ice before serving.

What can I use instead of Mauritian Pineau?

Substitute with a sweet dessert wine or non-alcoholic grape juice for a non-alcoholic version.

Is there a gluten-free option?

Substitute the all-purpose flour with a gluten-free baking mix.

How do I toast coconut?

Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, stirring occasionally.

Vibrant Mauritian Pineapple and Coconut Pineau Cake

Name: Vibrant Mauritian Pineapple and Coconut Pineau Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Dessert
Ingredients: 1 cup dried pineapple; 1/2 cup shredded coconut; 1/2 cup Mauritian Pineau wine; 1 tablespoon vanilla extract; 1 cup all-purpose flour; 1/2 cup unsalted butter; 1 cup granulated sugar; 3 large eggs; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup powdered sugar; 2 tablespoons pineapple juice; 1 teaspoon coconut extract; Fresh pineapple slices; Toasted coconut flakes

A Tropical Delight with a Hint of France

A luscious cake infused with tropical fruits and Mauritian Pineau, offering a unique blend of sweetness and zest.

1 h 30 min
8
Intermediate

Ingredients

For the Fruit Soak

1 cup dried pineapple

chopped

1/2 cup shredded coconut

1/2 cup Mauritian Pineau wine

1 tablespoon vanilla extract

For the Cake Batter

1 cup all-purpose flour

1/2 cup unsalted butter

softened

1 cup granulated sugar

3 large eggs

1 teaspoon baking powder

1/4 teaspoon salt

For the Icing

1 cup powdered sugar

2 tablespoons pineapple juice

1 teaspoon coconut extract

For the Deco (optional)

Fresh pineapple slices

Toasted coconut flakes

Preparation

Marinating the Fruits

Combine fruits

Combine dried pineapple and shredded coconut in a bowl.

Add liquids

Add Mauritian Pineau wine and vanilla extract.

Soak mixture

Let the mixture soak for at least 30 minutes or overnight.

For more intense flavors, let the fruits soak overnight.

Preparing the Cake Batter

Preheat and grease

Preheat the oven to 350°F (175°C). Grease a cake pan.

Cream butter and sugar

In a large bowl, cream the butter and sugar together until light and fluffy.

Ensure all ingredients are at room temperature for optimal mixing.

Combine eggs and dry ingredients

Add eggs, one at a time, beating well after each addition. Mix in dry ingredients gradually.

Sift the flour and baking powder to avoid lumps in the batter.

Cooking Process

Folding the Fruits

Gently fold the soaked fruit mixture into the batter.

Baking the Cake

Pour the batter into the prepared pan, smooth the top. Bake in the preheated oven.

Cooling Process

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

Plating & Serving