This cake has some seriously tropical, summery flavours! It’s a slightly more grown-up version of the classic pineapple pastry that I hope you ate if you were a 90s kid growing up in India. This particular one is a little more buttery, a little more moist and layered with freshly whipped cream, tinned pineapple for that old-school effect, and toasted coconut to finish. YUM.
I made it again to refresh the photos and this time added pineapple to the batter as well, for more flavour. The filling of cream and pineapple is a little restrained so that it’s easier to cut, but you can add more to the top for sure. The cake is a little messy to slice and eat, but in the best possible way 🙂 Top with more pineapple and syrup if you want (of course you do), and shove big forkfuls of cake and cream straight into your mouth, without pausing. This is basically the dessert we all need right now. It’s so classic but so flavourful!
The cake recipe is the same as this one, scaled down to fit a loaf pan but still make a cake that’s tall enough to slice into two layers. You can make this as a round layer cake too, if you use the original proportions. I use tinned, pre-cut pineapple because it’s just more convenient, plus the syrup is lovely to spread onto the lower half of the cake to help moisten it just before spreading cream on top. And the flavour is most nostalgic with tinned, not fresh pineapple so I highly recommend going this route!
The whipped cream is unsweetened, though you can add sugar if you like. For me, the cake plus the tinned pineapple was sweet enough. The cream is light, airy, and rounds all of the flavours off perfectly! I hope you love it as much as I do!
Please read the recipe notes before beginning.
Shop this recipe!
This post contains affiliate links.