{"id":19873,"date":"2019-06-21T09:32:12","date_gmt":"2019-06-21T07:32:12","guid":{"rendered":"https:\/\/bake-street.com\/?p=19873"},"modified":"2026-04-08T12:27:27","modified_gmt":"2026-04-08T10:27:27","slug":"pineapple-and-coconut-cake-fault-line-cake","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/pineapple-and-coconut-cake-fault-line-cake\/","title":{"rendered":"Pineapple and Coconut Cake – Fault Line Cake"},"content":{"rendered":"

Today I come with a cake that has me in love. You have already seen many of this style through social networks, through all of them. The truth is that from the first moment I saw it I said to myself, – Oh my God, I have to do it! And that’s what I’ve done. What better way to celebrate the arrival of summer than with a Pineapple and Coconut cake – Fault Line Cake<\/strong>. Now I’ll explain.<\/p>\n

Because when we read pineapple and coconut cake, we don’t see anything out of the ordinary. In fact they are two flavors that combine great, to see who hasn’t ever had Malibu with pineapple juice. Now, what’s that about Fault Line Cake?<\/strong> That’s where the real importance of the recipe I bring you today comes in.<\/p>\n

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\"Pineapple <\/picture><\/div>\n
Fault Line Cake.<\/h5>\n

The meaning would be something like “dividing line” or “crack, fracture”. So what we are going to see today is like making a “cake with a fracture”. It is a type of decoration in which the cake has a central strip and not uniform, in which depth can be appreciated.<\/p>\n

In this zone are usually made decorations of the most varied: natural flowers, wafer paper, fondant, SMBC, sprinkles, fruits, even oreo cookies … Everything that comes to mind and can be the theme of the cake you are going to make.<\/p>\n

There are several ways to make this cake. You can make 3 sponge cakes in which the central one is narrower than the other ones or you can make a normal cake (with the fillings of our choice) and achieve that volume with the cream we use to decorate. In my case I opted for the latter option. I think it’s simpler, less cumbersome and the results are very good. Now, if we want a lot of depth, then inevitably we will have to make the first choice.<\/p>\n

How beautiful it is, oh!<\/p>\n

\"Pineapple <\/picture><\/div>\n
Pineapple and Coconut Cake.<\/h5>\n

To make the cake I have used the same processes that I have used in some previous cakes. I really like this combination for filling cakes, as well as when it’s time to eat it… It’s a spectacle.<\/p>\n

The sponge cake is the same one I used in the Lemon mousse tart<\/strong><\/a>, it looks super good and supports all the layers very well. Including syrup. I like to soak the sponge cakes very well so that when it’s time to eat it, it’s very juicy.<\/p>\n

\"Pineapple <\/picture><\/div>\n

For the filling, on this occasion, I opted for a pineapple and ginger curd<\/strong>, which I already made for this cake<\/strong><\/a>. The taste is very smooth and delicate, I personally like it very much. Although this one is sweeter than the lemon one. I add ginger because it gives a light fresh and spicy touch that makes the whole sensational. If you don’t like it, all you have to do is omit it.<\/p>\n

The central part is a coconut mousse<\/strong>, marvellous in texture and flavor.<\/p>\n

\"Pineapple <\/picture><\/div>\n

Yeah, it tastes a lot like coconut. I tell you because many times you ask me, when I make something with coconut, if it tastes a lot. And yes, you know, but it’s normal, isn’t it? If you don’t like coconut, you can make a mousse of cream cheese or some other ingredient that you like and combines well with pineapple.<\/p>\n

To decorate it I have made a white chocolate SMBC that, I warn you, is very dangerous. Can\u00b4t stop eating it! And to give it the final touch I have used golden and pearled sprinkles (I fell in love with them) and dehydrated pineapple flowers. Of course feel free to change the decor to your liking and how you feel more comfortable.<\/p>\n