When you have too much pineapple jam on hand, you make a cake 🙂 This recipe was a result of too much jam laying around and us wanting to eat something new instead, kind of deal 😀 This cake has a subtle coconut flavor and chunky pineapple pieces that will leave you asking for more! It is perfect to serve for your summer tea parties! 

What you will need:

How to make it:

• Tip: The butter, pineapple jam, and eggs need to be at room temperature. A quick way to do that, if you forget, is to use the defrost setting in the microwave to soften the butter. You have to keep a close eye on it so that it does not melt. It will vary based on your microwave settings. To bring the eggs to room temp, just add them to a bowl of warm water. You may have to change the water and repeat the process twice. 
• Preheat the oven to 350 degrees F. Grease your cake pan with butter and dust it with flour. 
• In a stand mixer, whisk together the butter and sugar until it is creamy.
• Add one egg at a time and whisk for a few minutes.
• In the meantime, sieve the all-purpose flour, coconut flour/powder, baking powder, and salt. Mix the dry ingredients, along with the cardamom powder, and set them aside.
• Once the eggs have beaten and incorporated, add the dry ingredients and whisk quickly until all the batter comes together, scraping the edges as needed. Do not over-mix!
• Fold in the pineapple jam and give it one good last good stir. 
• Pour the cake batter into the greased cake pan. 
• Bake on the middle rack for 45-60 minutes, based on your oven and baking pan size, or until a toothpick comes clean when poked in the center. 
• Enjoy with tea!