Pineapple Cake With Coconut Mascarpone Frosting Recipe

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Pineapple Cake With Coconut Mascarpone Frosting Recipe

Experience the flavour of pineapple like never before. With my recipe of Pineapple Cake paired with Coconut Mascarpone Cream Frosting, you will taste the most delicious and unique cake.  

We have all had a pineapple cake since childhood. It’s the same everywhere with vanilla sponge, whipped cream, pineapple chunks, and some pineapple puree in the layers. I’m sure you would like to have a pineapple cake that’s new and unique. 

This pineapple cake is a travel cake recipe wherein the sponge is made with pineapple puree for the flavour, and it is paired with the most amazing frosting- a coconut-flavoured mascarpone cream frosting. Doesn’t it sound amazing and gives a great tropical feeling?! 

The cake is soft and fluffy, and the frosting is also creamy. This cake has become my new favourite, and it will be yours too, for sure. 

Why You’ll Love This Recipe? 

  • It’s Different: I wanted to bake something that is entirely different from the usual pineapple cakes we get in the market. You get the same thing everywhere, whether cream cake or a dry one. Being a classic flavour, no one wants to experiment with it much. But change is not always bad; this cake is pleasantly different and delicious than the usual ones. 
  • The Flavours: You get the best pineapple and coconut flavours combined in one cake. Pineapple and coconut go very well together. The use of pineapple puree and chopped pineapples in the cake gives a great flavour as well as texture. The coconut cream in the frosting gives a more authentic flavour to it. 
  • Hassle-free: You are not always in the mood to assemble a cream cake as it is time-consuming. This pineapple cake requires no such thing. All you got to do is bake the cake, add a layer of frosting on top and garnish with some poached pineapple pieces. These are then cut and served as bars, so it is a lot more convenient than making a cream cake. 

Important Ingredients Used In The Recipe

  • Pineapple puree: Most pineapple cakes ask for only pineapple essence to flavour it. However, pineapple puree is another excellent way to add pineapple flavour along with a hint of essence to get the authentic taste. You can use any packaged puree or even a homemade one. 
  • White Couverture chocolate: The surprise ingredient in this cake is white chocolate. YES!! I used it in both the cake and the frosting. It helps accentuate the pineapple flavour in the cake and the coconut flavour in the frosting. It complements the entire flavour composition really well. 
  • Pineapple Pieces: It is essential to use chopped pineapple pieces in the cake to give a nice bite to it. It helps build the texture of the cake. I have also used poached pineapple pieces as a garnish which adds to the overall look of the cake bars. 
  • Brown Sugar: the use of brown sugar in the cake helps give it a good caramelised flavour, keeps it moist and has a nice brown colour. Since we have used white chocolate in the cake already, so will be using only brown sugar for added sweetness. 
  • Coconut Cream: The frosting has been given coconut flavour, and instead of using any coconut essence, I used coconut cream, which gives a more accurate Flavour of coconut. 
  • Mascarpone Cheese: To get a soft, smooth, yet creamy and rich frosting, mascarpone is a great choice. It comments the travel cake well, making it even more delicious. 

How To Make Pineapple Cake 

Preparation: Collect the ingredients and tools required for all three elements of the cake. Preheat the oven to 180C(OTG mode: upper rod + lower rod + fan). Grease and line a 7-inch square tin with oil and butter paper. 

Method for Pineapple Cake

Make Chocolate and Puree Mixture: Take white chocolate and pineapple puree in a bowl. Microwave this until the chocolate melts. Mix the two together. Now add milk to this and keep it aside to cool. 

Creaming: In a large mixing bowl, cream butter and brown sugar until you get a soft and fluffy mixture. 

Add Eggs: Now, gradually add eggs to the creamed butter-sugar mixture and combine it well. Continue beating until all eggs have incorporated well. 

Sieve Dry Ingredients: In a separate bowl, sieve flour and baking powder. Give it a stir. 

Make Batter: Now, add the chocolate-puree and dry ingredients to the butter-egg mixture in batches. Form a smooth lump free batter. 

Add Chopped Pineapple: Lastly, add Chopped Pineapple pieces to the batter and give it a final mix. 

Bake: Transfer the batter into the lined 7-inch square time and bake the cake at 180C (OTG mode: lower rod only) for 30-40 minutes or until a toothpick comes out clean when inserted in the centre.


Method For Frosting

Melt Chocolate: In a bowl, take white chocolate and melt it in the microwave. Heat it in blasts of 20 seconds to avoid the burning chocolate. 

Warm Cream: In a separate bowl, take the cream and warm it in the microwave. Do not boil it. 

Make Ganache: Now mix the melted chocolate and warm coconut cream to make a smooth ganache. Keep it in the refrigerator to cool. 

Beat Ganache: Once the ganache has cooled and set a little, beat it using an electric hand beater. 

Add mascarpone cheese: Soften the cheese and add it to the ganache. Fold it in so that everything combines well. 

Method For Poached Pineapple 

Sugar Syrup: In a saucepan, take water and brown sugar. Heat this until it starts to boil. 

Add Pineapple Pieces: Add the pineapple prices into the sugar syrup and cook them for around 3 to 4 minutes. 

Drain and Wash: Drain and wash the pineapples using cold water after 3-4 minutes. Keep these poached pineapple pieces aside. 

Method For Assembly

De-mould Cake: Once the cake has cooled down completely, De-mould it using a knife or palette knife to loosen the edges. 

Add Frosting: Spread an even layer of coconut mascarpone frosting on top of the cake. Use a palette knife to even it out. 

Cut The Cake: Using a sharp knife, you can now cut the cake into nine equal squares. Your cake bars are ready to be garnished. 

Garnish: Finally, Garnish each bar with a piece of cherry and two poached pineapple pieces.


Chef’s Tips For The Recipe

Do Not Over Beat The Frosting

Once you have added mascarpone to the ganache while making the frosting, do not mix it for too long. Overheating or over-mixing can curdle the frosting. 

Tip For Frosting

If you would like, you can also use my coconut frosting recipe, which is made using whipped cream. If you do not wish to have a mascarpone one or you run out of one, you can use this as an alternative. 

Tip For White Chocolate 

Melt the white chocolate carefully, as it can get burnt very quickly. Keep stirring the chocolate in between to avoid clumping. If you want, you can use white compound chocolate. 

How To Store Pineapple Cake

Keep the frosted cake bars in the refrigerator in an airtight box. Consume them within three days. 

You can keep the non-frosted cake in the refrigerator for five days. 

More Easy Recipes 

If you love cake desserts, then try out

Banana Bars with Cream Cheese Frosting

Chocolate Strawberry Bars

Pumpkin Bars With Cream Cheese Frosting

Frequently Asked Questions 

Can I bake the cake in a bread tin for a loaf shape?

Yes, you can use a standard bread tin to bake the bake.

Can I skip using poached pineapples?

It’s your choice to use poached pineapples or not. They are just used as a garnish.

How long can I store mascarpone frosting?

You can store the frosting in the refrigerator in an airtight box or a bowl covered with cling wrap for 2 to 3 days.

Should I use canned pineapple pieces or fresh ones?

You can use either of the two. However, canned ones are sweet and have a better shelf-life.

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Pineapple Cake With Coconut Mascarpone Frosting Recipe

Pineapple cake: Learn to make classic pineapple cake with a new and unique method. This cake is soft, moist, and loaded with pineapple and completing it is the delicious coconut mascarpone frosting. 

  • Total Time: 55 to 70 minutes
  • Yield: 9 portions 1x



For Pineapple Cake

  • 124g All-Purpose Flour
  • 53g Pineapple Puree
  • 75g White Couverture Chocolate
  • 67g Salted Butter
  • 68g Brown Sugar
  • 85.5g Eggs
  • 45ml Milk
  • 1/8 + 1/4 + 1/2 tsp Baking Powder
  • 56g Chopped Pineapples
  • 1 Drop Pineapple Essence
  • 1 + 1/8 Tsp Vanilla Essence

For Coconut Mascarpone Frosting

  • 75g White Couverture Chocolate
  • 37g Coconut Cream
  • 75g Mascarpone Cheese

For Poached Pineapples

  • 200ml Water
  • 50g Brown Sugar
  • 1820 Pieces Cut Pineapple


For Pineapple Cake

  1. Melt white chocolate and puree together in a microwave. Add milk to it and keep it aside
  2. Sieve the dry ingredients i.e. flour and baking powder.
  3. In a large mixing bowl, cream butter and sugar till fluffy.
  4. Gradually add eggs along with vanilla essence and pineapple essence to the creamed butter. Mix it well.
  5. Now add chocolate mixture and dry ingredients gradually to make the batter.
  6. Pour the batter into a 7-inch square tin and bake at 180 degrees lower rod mode for 30-40 minutes or till the toothpick comes clean.

For Coconut Mascarpone Frosting

  1. Melt chocolate and warm the coconut cream in a microwave.
  2. Mix the two and form the ganache. Let it set and cool down in the fridge.
  3. Once the ganache has cooled down, beat it using an electric hand beater.
  4. Now, soften the mascarpone cheese in a small bowl.
  5. Fold the ganache into the cheese. Refrain from over-mixing, as the cheese will get curdled.

For Poached Pineapples

  1. In a saucepan, take water and sugar together and bring it to a boil.
  2. Add chopped pineapple pieces and continue boiling for 3-4 minutes.
  3. Next, drain and wash the pineapple pieces with cold water.

For Assembly

  1. Apply a layer of frosting on the cake. Cut the cake into nine equal squares.
  2. Place cherry on top and two pieces of poached pineapple for garnish.
  • Author: Chef Mansi Jain
  • Prep Time: 15 to 20 minutes
  • Assembly Time: 10 minutes
  • Cook Time: 30 to 40 minutes

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