Pineapple, coconut & black sesame cakes


100g unsalted room temperature butter
150g caster sugar
2 eggs
250ml plain yoghurt (I prefer full fat but its up to you)
200g plain flour

2.5 tsp baking powder
150g shredded coconut if you can make/get it, otherwise dessicated is fine too
200g fresh pineapple, peeled, cored, finely chopped

2 tsp black sesame seeds, plus extra to garnish

Decorate with vanilla buttercream & pineapple flowers


10 individual cake tins or a cupcake pan, well greased


Preheat the oven to 180C

Cream the butter and sugar until light and fluffy, starting at a low speed and gradually increasing to high. About 4 minutes.

Scrape down the sides of the bowl, add the eggs and beat gently on a low speed just to incorporate.

Add the yoghurt, keep on a low speed & beat to combine.

Sift the flour and combine evenly with the baking powder

Add this to the batter and beat to combine, again on a low speed just until incporporated.

Finally mix in the coconut, black sesame and pineapple on a low speed.

Split this between your individual cake tins / cupcake pans, well greased.
Bake until golden and a skewer comes out clean. Cool slightly in the baking tin, then remove and leave to cool completely on a wire rack.


Top the cooled cakes with a small pipe of vanilla buttercream and finish with a pineapple flower, coconut & black sesame seeds.

Lily Vanilli