Pineapple, coconut and lime drizzle cake
In an extract from Beyond Baking, Philip Khoury shows us how to make a tropical, zesty pineapple and coconut cake
Matt Russell
I don’t usually go for the texture of dried coconut – too dry, too chewy – but mixed into this batter, it softens just enough to give a gentle bite and a resounding sensation of moisture in every slice. Coconut cream adds richness, the pineapple brings body and tropical perfume, and everything’s lifted with the brightness of lime: zest in the batter, juice in the glaze. It’s sweet but certainly not cloying, and better still the next day.
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