Roasted pineapple coffee cake

Created by

  • Russ Thayer - Callebaut® chef Callebaut® CHOCOLATE ACADEMY™ centre USA
level 1

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 components

Callebaut® ingredients

Roasted pineapple and white chocolate cake

IngredientsPreparation
  • 48g
    sucrose
  • 48g
    A.P. flour
  • 24g
    almond flour
  • 48g
    desiccated coconut

Mix together.

  • 120g
    egg white

Add to previous mixture.

Melt together and add to previous mixture.

  • 50g
    roasted pineapple cubes

Fold into cake batter.

Bake-stable pineapple jam

IngredientsPreparation
  • 43g
    pineapple puree
  • 11g
    syrup
  • 8g
    water
  • 4g
    lemon juice

Mix together.

  • 0,3g
    gellan gum

Slowly add to previous mixture to avoid lumps. Slowly bring to a boil and let simmer for 2 minutes.

  • 2drop(s)
    pineapple extract

Add and immediately pour into desired moulds.

Coconut crumble

IngredientsPreparation
  • 15g
    brown sugar
  • 15g
    all-purpose flour
  • 15g
    desiccated coconut

Mix together.

  • 15g
    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.