Pineapple Coconut Torte Recipe

Name: Pineapple Coconut Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 6 eggs; 1 cup caster sugar; 1/2 cup plain flour; 1/2 cup self-raising flour; 1/2 cup cornflour; 1/4 cup coconut flavoured liqueur; 450g can crushed pineapple, drained; 500g block PHILADELPHIA Cream Cheese, softened; 1/2 cup sour cream; 2 tablespoons caster sugar; 1 cup toasted shredded coconut; decorative flowers or sliced mango, to garnish

Servings: persons

6 eggs
1 cup caster sugar
1/2 cup plain flour
1/2 cup self-raising flour
1/2 cup cornflour
1/4 cup coconut flavoured liqueur
450g can crushed pineapple, drained
500g block PHILADELPHIA Cream Cheese, softened
1/2 cup sour cream
2 tablespoons caster sugar
1 cup toasted shredded coconut
decorative flowers or sliced mango, to garnish

1
Beat eggs in a bowl with an electric mixer for 10 minutes or until thick and creamy.
2
Add caster sugar, 1 tablespoon at a time, beating until the sugar is dissolved between additions.
3
Fold in sifted flours.
4
Divide mixture evenly over 2 x 20cm lined round cake pans.
5
Bake at 180C for 25 minutes or until a skewer when inserted comes out clean.
6
Turn cakes onto a wire rack to cool.
7
Push canned pineapple through a fine sieve to remove the excess liquid.
8
Make Philly cream by combining the Philly*, sour cream and sugar until smooth.
9
Split cooled cakes horizontally and position the base of one cake onto a serving plate.
10
Brush cake with one third coconut liqueur and spread with a layer of Philly* then 1/3 of the pineapple.
11
Repeat layering twice more, replace top and then spread remaining Philly cream including the side of the cake.
12
Press the toasted coconut around the side of the cake and top with decorative flowers or fruit.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 eggs, 1 cup caster sugar, 1/2 cup plain flour, 1/2 cup self-raising flour, and more.

Yes, Pineapple Coconut Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Coconut Torte

How did you like this recipe?

Frequently Asked Questions