Roasted pineapple coffee cake
Callebaut chef Russ Thayer has an eye for fresh taste combinations and design. And this easy coffee cake recipe proves it. It yields a roasted pineapple and white chocolate cake with a deliciously moist texture and a luscious pineapple jam centre. The coconut crumble in the recipe makes a delightful crumb topping that gives the coffee cake an extra bit of texture, rendering it a delightful dessert to go with afternoon tea or a fresh pot of coffee.
Recipe
Roasted pineapple and white chocolate cake
| ingredients | preparation |
|---|---|
|
Mix together. |
|
Add to previous mixture. |
|
Melt together and add to previous mixture. |
|
Fold into cake batter. |
Bake-stable pineapple jam
| ingredients | preparation |
|---|---|
|
Mix together. |
|
Slowly add to previous mixture to avoid lumps. Slowly bring to a boil and let simmer for 2 minutes. |
|
Add and immediately pour into desired moulds. |
Coconut crumble
| ingredients | preparation |
|---|---|
|
Mix together. |
|
Add and mix together by hand until crumbly. |
Pipe 250 g of cake batter into 30 x 6 x 4.5 cm metal mould (buttered) and insert pineapple jam in the centre. Pipe remaining cake batter on top of jam. Sprinkle 60 g of coconut crumble on top and bake at 160°C for 40 minutes. Rotate cake halfway through. Remove from oven and leave to cool. Decorate with roasted coconut cubes and desiccated coconut. |
|