Tres leches is the whole difference between a fruit loaf and this one. The Pineapple Coconut Cake starts as a moist pineapple cake, takes a rich tres leches over the top, then finishes under a layer of coconut. Cut a slice on day two and the crumb still gives under the knife instead of crumbing away. On a dessert table that is a practical virtue, not a poetic one.
What you get, and how much of it
Two formats, one cake. A 20cm loaf is $35 and serves eight. A 25cm bundt is $55 and serves sixteen. The bundt holds a table together visually; the loaf slices faster and stacks better when you are running more than one flavour. Coconut on top gives the top edge of each slice a faint dry rasp before the soaked crumb underneath takes over. No soft frosting outside, no filling in the middle, so nothing shifts while it waits.
One of three cakes with a no added dairy option
Three cakes on the menu let you select no added dairy at checkout instead of asking about it. The other two are the Brazilian Carrot and the Apple Crumble. By default this cake carries a rich tres leches, so the no added dairy version is a different build, not the standard one with something left off.
Under recent New Zealand food labelling rules we do not claim anything is dairy free, only that we have not added any dairy-containing ingredients. Our kitchen is small and without exclusive production areas for all of our different recipes, so traces may occur. Nothing here is guaranteed safe for severe coeliac disease, and nothing on the menu is both made with no added gluten and made with no added dairy at the same time. Start with the dairy free cakes and desserts on request collection or the no added gluten cakes and desserts collection, and there is more on the no added gluten range here.
At an event the label is not the point. The guest who avoids dairy gets a slice off the same board as everyone else, cut by the same knife, instead of a separate plate carried out apologetically. Most hot and cold drinks also have a dairy-free milk option as standard, so a hot chocolate alongside it is straightforward too.
Why a travel cake suits a room without a kitchen
Pineapple coconut belongs to a range of nine tea cakes and loaves we call travel cakes. Sturdy things. They carry in a box, they hold at room temperature away from sun and heat, and there is no delicate finish to protect. Hosting fifteen to fifty people in a hall, an office or someone's back garden? That removes the three things that usually go wrong: no fridge to commandeer, no plating on site, no assembly while guests watch.
Counting heads and adding height
Work from the serving numbers, not instinct. Three bundts feed forty-eight. Two bundts and two loaves also feed forty-eight and give you four flavours, and four flavours is what makes a table look planned. Trays from the mini cake range come as six or twelve, one serving each, filling the gaps between the larger cakes. Want height as well? The layer cakes come as a 15cm serving twelve to fifteen, a 20cm serving twenty to twenty-five, and a 25cm serving thirty to thirty-five. The dessert catering boxes page sets out the remaining formats.
Taste it with the person you are hosting with
Bring your co-host in and split a Tropical Coconut slice from the cabinet. Not the same cake. That slice comes off our four-layer Tropical Coconut Cake: vanilla sponge, a silky coconut filling, caramelised pineapple sticky and dark gold on top. It puts the pairing in front of both of you on one fork. Ten minutes at a table settles an argument that would otherwise happen on the day.
Getting one into your hands
Travel cakes need two days' notice. The checkout date picker only offers dates the kitchen can meet for what is in your cart, dietary preference included. Pickup is from our patisserie inside The Welder on Welles Street in the central city, and we are collection only, events included. Open 10am to 9pm Tuesday to Saturday. The frequently asked questions page covers storage and changes, and this piece on ordering walks through the process.
