Bolo de Abacaxi

This small Brazilian pineapple cake is soft, buttery, and fragrant with vanilla and coconut. A glossy caramelized pineapple topping sinks into the tender crumb, giving each slice a sweet, juicy finish.

Nutrition · per serving

546kcal

7gProtein

76gCarbs

25gFat

3gFiber

2 servings

Ingredients

12 items

Caramel and pineapple topping

granulated sugar40 g

unsalted butter15 g

fresh pineapple, peeled, cored, and cut into thin half-moons180 g

Cake batter

unsalted butter, softened45 g

granulated sugar55 g

egg1 large (about 50 g without shell)

vanilla extract5 ml

plain flour70 g

baking powder4 g

fine salt1 pinch

milk45 ml

unsweetened coconut flakes20 g

Tips

•For the best texture, pat the pineapple dry before arranging it over the caramel; excess juice can thin the caramel and make the cake soggy.
•If your pineapple is very sweet, you can reduce the batter sugar by 5-10 g.
•This small cake is ideal for 2 generous servings or 4 petite slices with coffee.
•Serve with lightly whipped cream or plain yogurt if desired.

Steps

1
Preheat the oven to 180°C. Lightly grease a small 12-14 cm round cake tin or ovenproof skillet. If using a loose-bottom tin, line the base well so the caramel does not leak.
2
Make the topping: put the 40 g granulated sugar in a small saucepan over medium heat. Let it melt without stirring, swirling the pan occasionally, until it turns a deep amber caramel. Remove from the heat, immediately whisk in the 15 g butter, then pour the caramel into the prepared tin and tilt to coat the base evenly. Arrange the pineapple pieces over the caramel in a neat layer.
40 g granulated sugar15 g unsalted butter180 g fresh pineapple, peeled, cored, and cut into thin half-moons
3
Make the batter: in a bowl, beat the 45 g softened butter with the 55 g granulated sugar until lighter and creamy, about 2 minutes. Beat in the egg and vanilla extract until smooth. If it looks slightly split, that is fine; the flour will bring it back together.
45 g unsalted butter, softened55 g granulated sugar1 large (about 50 g without shell) egg5 ml vanilla extract
4
Add the plain flour, baking powder, and salt, then pour in the milk. Fold just until no dry streaks remain. Fold in the coconut flakes. Do not overmix or the cake can become dense.
70 g plain flour4 g baking powder1 pinch fine salt45 ml milk20 g unsweetened coconut flakes
5
Spoon the batter gently over the pineapple layer and smooth the top. Bake for 28-32 minutes, until the cake is golden, springs back lightly when pressed, and a skewer inserted into the center comes out clean.
6
Rest the cake in the tin for 10 minutes so the caramel settles but does not harden completely. Run a knife around the edge, place a plate over the tin, and carefully invert. Lift off the tin and serve warm or at room temperature.

Origin & History

Bolo de abacaxi is a popular homemade cake in Brazil, often prepared for afternoon coffee and family gatherings. Versions with caramel and fruit arranged in the tin reflect the influence of upside-down cakes, while the addition of coconut is especially beloved in Brazilian baking, pairing naturally with tropical pineapple.

brazilian pineapple cake vegetarian baked coconut dessert

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Steps

Preheat the oven to 180°C. Lightly grease a small 12-14 cm round cake tin or ovenproof skillet. If using a loose-bottom tin, line the base well so the caramel does not leak.

Make the topping: put the 40 g granulated sugar in a small saucepan over medium heat. Let it melt without stirring, swirling the pan occasionally, until it turns a deep amber caramel. Remove from the heat, immediately whisk in the 15 g butter, then pour the caramel into the prepared tin and tilt to coat the base evenly. Arrange the pineapple pieces over the caramel in a neat layer.

40 g granulated sugar15 g unsalted butter180 g fresh pineapple, peeled, cored, and cut into thin half-moons

Make the batter: in a bowl, beat the 45 g softened butter with the 55 g granulated sugar until lighter and creamy, about 2 minutes. Beat in the egg and vanilla extract until smooth. If it looks slightly split, that is fine; the flour will bring it back together.

45 g unsalted butter, softened55 g granulated sugar1 large (about 50 g without shell) egg5 ml vanilla extract

Add the plain flour, baking powder, and salt, then pour in the milk. Fold just until no dry streaks remain. Fold in the coconut flakes. Do not overmix or the cake can become dense.

70 g plain flour4 g baking powder1 pinch fine salt45 ml milk20 g unsweetened coconut flakes

Spoon the batter gently over the pineapple layer and smooth the top. Bake for 28-32 minutes, until the cake is golden, springs back lightly when pressed, and a skewer inserted into the center comes out clean.

Rest the cake in the tin for 10 minutes so the caramel settles but does not harden completely. Run a knife around the edge, place a plate over the tin, and carefully invert. Lift off the tin and serve warm or at room temperature.

Origin & History