Exotic Layer Cake

created this exotic layer cake recipe with the idea of testing out dried pineapple flowers. The decoration takes a bit of time, but I think the result is rather convincing — what do you think?

This cake features a light chiffon cake subtly flavored with coconut, a whipped white chocolate ganache, and lime-roasted pineapple.The coconut flavor is very mild — if you're a big fan of coconut, consider yourself warned: you might find it too subtle. I wanted pineapple to take the lead in flavor.It’s also tricky to get a strong coconut taste while maintaining a light sponge and cream.

Of course, you can leave out the coconut entirely — simply replace the coconut milk and cream with regular milk and cream, and add the seeds of one vanilla bean to the ganache if you’d like (see ingredient notes below).

As always, I used chiffon cake for this layer cake — it’s my go-to for layer cakes. It’s incredibly soft and moist, and doesn’t require syrup to stay tender.

Prep Time 1

Cook Time 20

Servings people

Ingredients

Whipped White Chocolate Ganache

210 g heavy cream 30% fat
210 g coconut cream or substitute regular heavy cream
310 g white chocolate Valrhona Ivoire recommended
500 g mascarpone

Chiffon Cake

3 eggs
80 g + 30 g granulated sugar
140 g all-purpose flour
5 g baking powder
2 g salt
45 g neutral oil grape seed or sunflower
70 g coconut milk or substitute regular milk

Roasted Pineapple

1 fresh pineapple 600 g diced
1 lime zest only

Decoration optional

100 g shredded coconut
1 fresh pineapple for dried pineapple flowers

Instructions

Preparation Notes

Prepare the ganache the day before assembling the cake.
If making dried pineapple flowers, prepare them the day before as well.
The chiffon cake can be baked on the same day or the day before. If preparing ahead, store in an airtight container to retain moisture.

Optional: Dried Pineapple Flowers

Choose a pineapple that is not too ripe, and use a very sharp knife.
Peel the pineapple and remove all eyes using the tip of a small knife.
Slice very thin rounds — about 1 mm thick, almost transparent. This is crucial: if they’re too thick, they won’t dry properly.
Place slices on parchment paper and bake at 100°C (fan) for 30 minutes, flipping every 10 minutes.
Transfer slices into muffin tins or large half-sphere molds to form flower shapes.
Return to the oven for another 10–15 minutes, watching carefully (if the pineapple starts to brown too much, remove it).
Let the flowers cool and air-dry overnight in the mold.
Note: The slices will remain slightly soft — this is normal. They won’t have the texture of chips.

Whipped Ganache

Bring both the heavy cream and coconut cream to a boil.
Pour over the white chocolate in three additions, stirring well each time.
Blend with an immersion blender until smooth and shiny.
Cover with plastic wrap (touching the surface) and refrigerate overnight.
Add the mascarpone the next day during whipping.

Chiffon Cake

Preheat oven to 150°C (fan-assisted).
Separate the egg yolks and whites.
Mix the dry ingredients: flour, baking powder, salt, and 80 g sugar.
Whip the egg whites, gradually adding 30 g sugar until they form soft peaks (don’t overwhip!).
In a separate bowl, whisk the yolks with oil and coconut milk.
Combine the wet ingredients with the dry mixture using a spatula.
Fold in the whipped egg whites carefully until the batter is smooth.
Pour into an ungreased 18 cm mold or ring — the batter needs to cling to the sides to rise properly.
Bake for 1 hour at 150°C.
Let cool completely before unmolding by running a thin knife along the edge.

Roasted Pineapple

Peel the pineapple and cut it into ½ cm slices, then into small dice — aim for 600 g of diced fruit.
Tip: In the photos, the pineapple chunks are too large. Keep them small to avoid trouble during slicing.
Heat a skillet over high heat and sauté the pineapple for 10 minutes until golden.
Drain in a colander and let cool completely.
Add lime zest and mix well.

Assembly

Slice the chiffon cake into 3 even layers.
Trim the domed top if necessary.
Save the flattest layer for the top.
Place the first layer directly onto your serving plate.
Whip the ganache until it begins to thicken.
Add half the mascarpone and continue whipping.
Add the rest and whip until firm peaks form.
⚠️ Be careful — the ganache can go from soft to stiff very quickly.
Set aside one-third of the whipped ganache for coating and decoration.
Use a piping bag with a large round tip for clean assembly (optional — a spatula also works).
Spread a thin layer of ganache over the first cake layer, then pipe a ring of ganache around the edge.
Fill the center with half the roasted pineapple, pressing gently with a spoon.
Add another layer of ganache and place the second cake layer on top.
Repeat: ganache, pineapple, ganache, and top layer (smooth side up).
Fill any gaps with the reserved ganache and smooth the surface.
If you want a fully white finish, mask all visible sponge.
I chose to leave the sides partially exposed for a rustic look.

Decoration (Optional)

Coat the sides with shredded coconut.
If the ganache is too soft, chill the cake briefly before coating.
Use leftover ganache to attach dried pineapple flowers — dab a little behind each slice and press gently onto the cake.

Notes

Storage & Serving

Store the assembled cake in the refrigerator.
Remove 30 minutes before serving to soften the ganache slightly.

Final Tips & Reminders

Do not grease your mold — chiffon cake must cling to the sides to rise properly. Use a tall entremet ring or pan with a removable base.
Always preheat your oven before baking the chiffon cake. Once the batter is ready, bake it immediately to preserve the whipped whites.
Lime zest is essential! It brings a tropical freshness that pairs beautifully with the roasted pineapple.
Make sure the pineapple is well drained to avoid introducing excess moisture into the cake.
Watch your ganache closely while whipping — it can go from loose to overwhipped in seconds.