Vibrant Mauritian Pineapple and Coconut Pineau Cake
A luscious cake infused with tropical fruits and Mauritian Pineau, offering a unique blend of sweetness and zest.
Preparation
Get these tasks done before you start cooking.
Marinating the Fruits
- 1
Combine fruits
Combine dried pineapple and shredded coconut in a bowl.
- 2
Add liquids
Add Mauritian Pineau wine and vanilla extract.
- 3
Soak mixture
Let the mixture soak for at least 30 minutes or overnight.
Tip: For more intense flavors, let the fruits soak overnight.
Preparing the Cake Batter
- 1
Preheat and grease
Preheat the oven to 350°F (175°C). Grease a cake pan.
- 2
Cream butter and sugar
In a large bowl, cream the butter and sugar together until light and fluffy.
Tip: Ensure all ingredients are at room temperature for optimal mixing.
- 3
Combine eggs and dry ingredients
Add eggs, one at a time, beating well after each addition. Mix in dry ingredients gradually.
Tip: Sift the flour and baking powder to avoid lumps in the batter.
How to Make Vibrant Mauritian Pineapple and Coconut Pineau Cake
Total time: 2 h · Yields 8 servings
- 1
Folding the Fruits
Gently fold the soaked fruit mixture into the batter.
- 2
Baking the Cake
Pour the batter into the prepared pan, smooth the top. Bake in the preheated oven.
- 3
Cooling Process
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
Chef's Tips
Further reading
Frequently asked questions
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.
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