Coconut cake with pineapple confit

Pastry recipe
Lloyd Hamon

Lloyd Hamon

Pastry Chef
France: 2000: Pastry Second at Restaurant des Forges 2002: Pastry Chef at Relais des Diligences China: 2005: Pastry Chef at “La Seine” Guangzhou 2010: Opening own brand “Cheris Patisserie” Guangzhou 2...
  1. Cake Batter


    • Frozen fruit purée 100% : Pineapple - 160 g
    • Egg - 160g
    • Invert sugar - 140g
    • Sugar - 130g
    • Butter - 140g
    • Lemon zest - 1
    • Dessicated coconut - 180g
    • Flour T55 - 120g
    • Yeast - 6g

    Whip up the eggs, sugar and invert sugar in fast speed.
    In the meantime, combine coconut, pineapple puree, lemon zest and melted butter.
    Add the coconut mixture to the eggs mixture in slow speed, followed by flour and baking powder previously sieved.
    Pipe this mixture in 6cm rings and bake for 16mn at 160°C.

    In this step

  2. Pineapple confit


    • Frozen fruit purée 100% : Pineapple - 280 g
    • Frozen fruit purée 100% : Lemon - 8 g
    • Pectin NH - 7g
    • Sugar - 35g

    Combine sugar with pectin and add it to the pineapple puree.
    Boil and remove from the stove.
    Add lemon puree.
    Keep in the fridge overnight.
    Blend before use.

    In this step

  3. Matcha Chantilly


    • Fresh cream - 540g
    • Matcha green tea - 25g
    • Gelatin - 28g
    • Sugar - 40g

    Warm 200g of cream with sugar and gelatin.
    Add remaining cream and and matcha.
    Blend with hand blender and strain.
    Keep in the fridge overnight before use.
    Whip up like a whipped cream when needed.

  4. Assembly

    Make a hole in the middle of the cake and pipe some confit in the middle.
    Top up with a nice rosette of whipped cream.

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