Here is the recipe…
Combine sugar, flour, coconut in a bowl. Mix and add the butter. Crumble it using your finger tips till it resembles coarse breadcrumbs…
Cream butter and sugar in a medium – big, bowl with electric mixer until light and fluffy…
Beat in eggs one at a time, beat until combined…
Stir in half the sifted flour and half the reserved pineapple syrup, then remaining flour and syrup…
Spread half the mixture evenly over base of the grease and lined baking tin, top with well-drained pineapple and half the coconut topping…
Spread the remaining cake mixture, sprinkle the remaining topping. Bake in the preheated oven for 45-50 mins…
Recipe adapted from here
Ingredients
- 450 gms Canned pineapple
- 125 gms Unsalted butter (softened)
- 1/2 cup Castor sugar (refer notes for substitute)
- 2 Eggs
- 1 1/2 cups Self - raising flour (refer notes for substitute)
Coconut Topping
- 1/2 cup Brown sugar
- 1/2 cup Plain flour
- 1/2 cup Grated Coconut
- 90 gms Unsalted butter (slightly softened)
Instructions
- Preheat oven to 180 C, 10 mins before baking.
- Grease a 20 cm/ 8 inch ring pan (you can use other shape baking pans too), line it with parchment/baking paper. Drain the canned pineapple and reserve 1/2 cup syrup. Once the syrup is completely drained, crush the pineapple using a wooden spoon or you can use a crushed pineapple tin.
- Coconut Topping:
- Combine sugar, flour, coconut in a bowl. Mix and add the butter. Crumble it using your finger tips till it resembles coarse breadcrumbs.
- For the cake:
- Cream butter and sugar in medium - big bowl with electric mixer until light and fluffy, beat in eggs one at a time, beat until combined. Stir in half the sifted flour and half the reserved pineapple syrup, then remaining flour and syrup.
- Spread half the mixture evenly over base of the grease and lined baking tin, top with well-drained pineapple and half the coconut topping. Spread the remaining cake mixture, sprinkle the remaining topping. Bake in the preheated oven for 45-50 mins.
Notes
Substitution for self raising flour - to get 1 cup self-raising flour, add 1½ tsp baking powder+ ¼ tsp salt to 1 cup all purpose flour.
Substitution for caster sugar: to get 1 cup caster sugar. process 1 cup granulated sugar (usual sugar) in a food processor/mixer until fine, but don't powder it like icing sugar. You can store the cake at room temp, for 3 days.
Substitution for caster sugar: to get 1 cup caster sugar. process 1 cup granulated sugar (usual sugar) in a food processor/mixer until fine, but don't powder it like icing sugar. You can store the cake at room temp, for 3 days.
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Can I use home made pineapple jam instead of canned pineapple ? Is it ok to avoid the coconut topping
Hi Manju,
I guess you can use the jam but the texture may be a bit different unless your jam is quite chunky. Yes, you can avoid the coconut topping if you want to.
Cheers
Maria
Hello Maria, I am a foodie and a big fan of cakes….. Thanks you so much for your effort for encouraging people like us to start with baking. I have a small query, can I use desiccated coconut instead of fresh grated coconut for the topping.
Hi Soumya,
You are welcome :) Yes, you can use desiccated coconut for the topping. Happy baking :)
Cheers
Maria
Hello…..
Yes…I tried this cake…and its was too yummy..got over in a day..as my husband loves Cake. He suggested if I can bake the same cake with strawberry. And, one more query, can I replace the all purpose flour with whole wheat digestive biscuits for the topping.
Hi Soumya,
I havent tried any of the variations that you’ve asked, so I cannot guarantee how it will turn out. You can always try it and see :) Hope it works!
Cheers
Maria
Hello Maria,
I have posted one more query in the same thread. Can you reply . Thankss
Hi Maria, Many thanks for the wonderful recipes. I have tried a few recipes from here and they were very good. In times of crisis or not sure of what to cook for the guests, I can vouch this is the place to go. A quick query on the size of the egg for all your cake recipes – is the egg- small, medium or large? Keep going. Cheers
Hi Rani,
Thanks a lot for your wonderful feedback :) Really happy to know that you’ve tried recipes from here and liked them too. I use medium size egg for baking.
Cheers
Maria
Hi does this yummy cake have a eggless option
Hi Dimple,
I havent tried an eggless version of this. However there is an eggless vanilla cupcake recipe, which can be made as a cake. You can use that as the cake base and incorporate the pineapple and coconut from this recipe. Hope it works out :)
Hi Maria, I was wondering if there is any way to use fresh pineapple instead of the canned one?
Hi Cimi,
I havent tried this with fresh pineapple but I guess you can.. Cook fresh pineapple with some sugar and water. Once it’s cooked, separate the syrup and pineapple and continue with the recipe. If you happen to try with fresh pineapple, please let me know.
Cheers
Maria