Desserts & sweets

coconut cake jamie magazine

Coconut pineapple cake

This moist, rich cake may not look all that glamorous, but it’s exotic fruitiness bursts with flavour.

Share on FacebookPin on PinterestShare on LinkedIn

Quantity: Makes 600 ml juice & 1 cake


500 g pineapple chunks (peeled)
100 g fresh coconut
1 lemon, peeled and flesh chopped
1 celery stalk
1 parsnip

for the cake
100 g butter
120 g palm sugar
2 eggs, whisked
220 g vegetable and fruit pulp
100 g flour
2 teaspoons baking powder
1 teaspoon salt
100 g sour cream


Puree the fruits and vegetables with the juicer. Save 250 g of the pulp.

Preheat the oven to 200C. and grease a loaf tin.

Whisk the butter and palm sugar very well until the mixture is light and fluffy add the egg a little at a time. If the mixture starts to separate add a little flour. Mix together rest of the flour and baking powder.

Mix the pulp and sour cream together. Add half the flour and half the sour cream mixture to the egg mixture and fold in. add the rest of the flour and sour cream. Spoon into the loaf tin and bake for 20-30 minutes.