Name: Pineapple Coconut Cake with Marzipan
Ingredients: ¾ cup unsalted butter, room temperature; 7 ounces store bought marzipan (you can order it online if not in your grocery store); ¾ cup granulated sugar (I used ¼ cup brown sugar and ½ cup turbinado); 1 teaspoon vanilla extract; 1 teaspoon pineapple or almond extract (I used the Amaretto liquor); 3 large eggs; 2 cups flour (I used 1 cup coconut flour and 1 cup almond flour); 2 teaspoons baking powder; ¼ teaspoon salt; 20 ounce can of diced pineapple, drained and chopped smaller; 1 cup dark chocolate chips; 2 teaspoons coconut oil

Pineapple Coconut Cake with Marzipan

Pineapple Coconut Cake with Marzipan https://cookingaboardwithjill.com/wp-content/uploads/Final-63-1024x733.jpg 1024 733 Cooking Aboard with Jill Cooking Aboard with Jill https://cookingaboardwithjill.com/wp-content/uploads/Final-63-1024x733.jpg May 28, 2020 May 28, 2020

This year I decided to make a Pineapple Coconut Cake with Marzipan for my birthday. I love this recipe as the pineapple makes the cake moist and the marzipan adds a nice almond flavor. Also, the hardened chocolate glaze really takes this cake over the top!

¾ cup unsalted butter, room temperature

7 ounces store bought marzipan (you can order it online if not in your grocery store)

¾ cup granulated sugar (I used ¼ cup brown sugar and ½ cup turbinado)

1 teaspoon vanilla extract

1 teaspoon pineapple or almond extract (I used the Amaretto liquor)

3 large eggs

2 cups flour (I used 1 cup coconut flour and 1 cup almond flour)

2 teaspoons baking powder

¼ teaspoon salt

20 ounce can of diced pineapple, drained and chopped smaller

1 cup dark chocolate chips

2 teaspoons coconut oil

Preheat the oven to 350 degrees F. Line a 9”x5” loaf pan with waxed paper. Place the marzipan and butter in a bowl and combine until smooth using a potato masher.

Add the eggs, sugar, vanilla, and Amaretto stirring until smooth.

In a separate bowl combine the dry ingredients including the flour, baking powder and salt.

Add the dry to the wet ingredients and stir until completely incorporated.

Add the pineapple.

Place the batter in the loaf pan and smooth the top. .

Bake on the middle rack for an hour or until a toothpick comes out clean. Cool the cake and then place on a cake plate.

Microwave the chocolate chips in a glass bowl until they are glossy and melted. Add the coconut oil.

Spread the chocolate mixture evenly over the top and the sides of the cake. Put the cake in a cool place while the chocolate glaze is hardening. Slice the cake and serve. This recipe makes 12 servings

Ingredients

¾ cup unsalted butter, room temperature

7 ounces store bought marzipan (you can order it online if not in your grocery store)

¾ cup granulated sugar (I used ¼ cup brown sugar and ½ cup turbinado)

1 teaspoon vanilla extract

1 teaspoon pineapple or almond extract (I used the Amaretto liquor)

3 large eggs

2 cups flour (I used 1 cup coconut flour and 1 cup almond flour)

2 teaspoons baking powder

¼ teaspoon salt

20 ounce can of diced pineapple, drained and chopped smaller

1 cup dark chocolate chips

2 teaspoons coconut oil

Directions

Preheat the oven to 350 degrees F. Line a 9”x5” loaf pan with waxed paper. Place the marzipan and butter in a bowl and combine until smooth using a potato masher.

Add the eggs, sugar, vanilla, and Amaretto stirring until smooth.

In a separate bowl combine the dry ingredients including the flour, baking powder and salt.

Add the dry to the wet ingredients and stir until completely incorporated.

Add the pineapple.

Place the batter in the loaf pan and smooth the top. .

Bake on the middle rack for an hour or until a toothpick comes out clean. Cool the cake and then place on a cake plate.

Microwave the chocolate chips in a glass bowl until they are glossy and melted. Add the coconut oil.

Pineapple Coconut Cake with Marzipan

Ingredients Directions

Pineapple Coconut Cake with Marzipan