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Pineapple Caipirinha Cake Recipe

Pineapple Caipirinha Cake Recipe

A boozy tropical cake that combines zesty lime, sweet pineapple, and a hint of cachaça in a moist, cocktail-inspired dessert that's perfect for summer gatherings.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
55 mins
Serves:
1 loaf cake (10 slices)
An overhead shot of a rectangular loaf cake with a glistening lime-cachaça glaze cascading down the sides, captured in bright natural daylight. The cake's golden-yellow crumb is visible where a slice has been removed, revealing flecks of pineapple throughout. The styling includes fresh pineapple wedges and lime wheels arranged alongside the cake on a rustic wooden serving board. Scattered mint leaves add vibrant green accents, while a small glass of cachaça sits in the background, suggesting the cocktail inspiration. Condensation on the glass hints at refreshing coolness, perfectly complementing the summery, tropical nature of this boozy baking creation.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">150g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Zest of 2 limes</li><li class="ingredients-single-item">60ml fresh lime juice (about 2-3 limes)</li><li class="ingredients-single-item">60ml cachaça (Brazilian sugarcane spirit)</li><li class="ingredients-single-item">120g Greek yogurt</li><li class="ingredients-single-item">200g fresh pineapple, finely diced</li><li class="ingredients-single-item">For the syrup:</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">30ml lime juice</li><li class="ingredients-single-item">30ml cachaça</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">2 tbsp lime juice</li><li class="ingredients-single-item">1 tbsp cachaça</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9" x 5") loaf tin</li><li class="equipment-single-item">Stand mixer or hand mixer</li><li class="equipment-single-item">Microplane zester</li><li class="equipment-single-item">Citrus juicer</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 170°C (fan)/190°C/375°F. Grease your loaf tin thoroughly and line with parchment paper, leaving an overhang on the long sides to easily lift the cake out later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This even distribution of leavening agents ensures your cake will rise uniformly without pockets of bitter baking soda.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. This process creates tiny air bubbles that will expand during baking, giving your cake a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition. If the mixture looks curdled, don't worry – the flour will bring it back together. Mix in the vanilla extract, lime zest, lime juice, and cachaça until just combined.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently fold in the dry ingredients in three additions, alternating with the Greek yogurt (which adds moisture and tanginess to balance the sweetness). Mix until just combined – overmixing will develop gluten and make your cake tough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pat your diced pineapple dry with paper towels to remove excess moisture. Toss the pineapple with 1 tablespoon of the measured flour (this helps prevent the fruit from sinking), then fold gently into the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared loaf tin and smooth the top. Bake for 50-55 minutes, or until a skewer inserted into the center comes out clean. If the top is browning too quickly, tent with aluminum foil after about 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the cake is baking, prepare the syrup by combining the sugar, lime juice, and cachaça in a small saucepan. Heat gently until the sugar dissolves completely, then remove from heat. Don't boil the mixture or you'll cook off the alcohol!</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When the cake is done, leave it in the tin and immediately poke holes all over the top using a skewer or toothpick. Slowly pour the warm syrup over the hot cake, allowing it to absorb completely. This boosts moisture and infuses the cake with caipirinha flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Let the cake cool in the tin for 15 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the glaze, whisk together the powdered sugar, lime juice, and cachaça until smooth. Adjust the consistency as needed – it should be thick but pourable. Once the cake is completely cool, pour the glaze over the top, allowing it to drip down the sides.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Let the glaze set for about 30 minutes before slicing. For the best flavor, allow the cake to rest for a few hours or overnight before serving – this gives the alcoholic flavors time to mellow and distribute evenly throughout the cake.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size:
🔥 Calories:
🥑 Fat:
🧈 Saturated Fat:
🍞 Carbohydrates:
🍭 Sugar:
🍗 Protein:
🫀 Cholesterol:
🧂 Sodium:

Chef’s Notes

A few helpful details for making this recipe.

Can I substitute cachaça with another alcohol in this boozy cake?

Yes, while cachaça gives this cake its authentic caipirinha flavour, you can substitute with white rum or vodka for similar results. Each spirit will impart slightly different notes - rum adds sweetness while vodka is more neutral, allowing the lime and pineapple flavours to shine through.

How do I prevent the pineapple from sinking to the bottom of the cake?

Toss your diced pineapple with a tablespoon of flour before folding into the batter. This coating creates a barrier that prevents moisture from seeping out and helps the fruit pieces distribute evenly throughout the cake rather than sinking to the bottom during baking.

How long does this tropically-inspired dessert stay fresh?

This cake stays remarkably moist for up to 5 days when stored in an airtight container at room temperature. The alcohol acts as a preservative, while the syrup keeps it tender. The flavours actually develop and improve after the first day, making it an excellent make-ahead dessert.

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