Roasted pineapple coffee cake

Coffee and cocoa: they are meant to meet in delicious creations. Not only are they both all-natural products, enjoying a tropical, sunny and humid equatorial climate. Both cocoa and coffee beans are dried and roasted in their natural shells to preserve even the most delicate flavours and aromas. This cake is my ultimate tribute to these two fantastic ingredients and their love for one another.

Level:: Medium

48 g

sucrose
48 g

all-purpose flour
24 g

almond flour
48 g

desiccated coconut

Mix together.

120 g

egg white

Add to previous mixture.

60 g

brown sugar
120 g

Callebaut CW2

Melt together and add to previous mixture.

50 g

roasted pineapple cubes

Fold into cake batter.

15 g

brown sugar
15 g

all-purpose flour
15 g

desiccated coconut

Mix together.

15 g

82% butter

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.