Pineapple and Coconut Cake

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Pineapple and Coconut Cake
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Health Score:
37 / 100
1 hr 15 min.
ready in 2 h. 15 min.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie549 cal.(26 %)
Protein7 g(7 %)
Fat40 g(34 %)
Carbohydrates41 g(27 %)
Sugar added22 g(88 %)
Roughage4.1 g(14 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.5 μg(8 %)
Vitamin E0.9 mg(8 %)
Vitamin K9.6 μg(16 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.1 mg(7 %)
Folate25 μg(8 %)
Pantothenic acid0.6 mg(10 %)
Biotin8.8 μg(20 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C8 mg(8 %)
Potassium432 mg(11 %)
Calcium60 mg(6 %)
Magnesium53 mg(18 %)
Iron2.7 mg(18 %)
Iodine5 μg(3 %)
Zinc1 mg(13 %)
Saturated fatty acids23.9 g
Uric acid15 mg
Cholesterol120 mg
Complete sugar30 g


For the cake
100 grams Dark chocolate
175 grams Shredded coconut
1 can Pineapple (340 grams)
200 grams Margarine
200 grams sugar
1 packet Vanilla sugar
1 pinch salt
5 eggs
150 grams Pastry flour
1 tsp Baking powder
1 tsp cinnamon
1 Tbsp White rum
For the syrup
100 milliliters Pineapple juice
1 Tbsp White rum
For the topping
400 milliliters Whipped cream
2 packets whipped cream stabilizer
1 tsp sugar
25 grams Shredded coconut
How healthy are the main ingredients?
Whipped creamMargarinesugarsugarsaltegg

Preparation steps


For the cake, chop chocolate finely. Toast coconut in a pan without fat. Pour onto a plate and let cool. Drain pineapple slices.


Beat margarine until creamy. Gradually beat in sugar, vanilla sugar, salt and egg. Mix flour with baking powder and cinnamon and beat in with the rum. Stir in chocolate and coconut. Line the bottom of a 26 cm (approximately 10-inch) diameter springform pan with parchment paper. Pour in the batter and smooth the top. Reserve 3 pineapple slices for garnish. Place the remaining pineapple on the batter. Bake in preheated 180°C (approximately 350°F) oven for 45 to 50 minutes.


For the syrup, warm pineapple juice with the rum. Cool the cake slightly and soak it with the syrup. Cool cake completely.


For the topping, whip the cream with the stabilizer and sugar until stiff. Loosen cake gently from the springform pan and remove the parchment paper. Place the cake on a plate and spread with the whipped cream in a dome. Sprinkle with the grated coconut. Cut reserved pineapple slices into pieces and garnish the cake with it.