CookEat Recipe
Coconut and Pineapple Pistachio Cake Bites
Coconut cake squares with juicy pineapple, chopped pistachios, almonds and a gentle cocoa note. Makes sixteen small bites, two per serving.
Method
Steps
Step 1
Allow 30 minutes preparation, 40–45 minutes baking and 40 minutes cooling. Heat the oven to 175°C conventional / 155°C fan. Line a 20 cm square metal tin, at least 5 cm deep. Use softened butter and beaten egg weighed without shells.
Step 2
Use 60 g unsweetened finely desiccated coconut. Stir it into all 100 ml milk and soak for 15 minutes. Peel and core ripe pineapple, weigh 180 g flesh, cut into 1 cm pieces and blot dry. Chop 50 g shelled unsalted pistachios. Grind 20 g almonds and reserve 10 g flaked almonds.
Step 3
Cream butter and sugar for 3–4 minutes, then beat in the egg gradually. Mix flour, 5 g unsweetened cocoa powder, baking powder and the 20 g ground almonds. Fold into the butter mixture with the soaked coconut and all its milk. The small cocoa dose gives a gentle background flavour and a light tan crumb.
Step 4
Fold in 120 g pineapple and 30 g pistachios. Spread the batter in the tin. Scatter over the remaining 60 g pineapple, remaining 20 g pistachios and 10 g flaked almonds; press fruit gently into the top.
Step 5
Bake for 40–45 minutes until risen and resilient in the middle. A skewer through central cake away from fruit must have no wet batter. Continue in 5-minute intervals if needed, loosely covering the nuts with foil if they darken too soon.
Step 6
Cool in the tin for 20 minutes, then on a rack for another 20 minutes before cutting into sixteen equal squares. Serve two per person.
Cooked it? Rate it.
Cooked 3 times