Pineapple Cake With Crunchy Coconut Topping

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…

Step 1 - Pineapple Coconut Cake
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Cream butter and sugar in a medium – big, bowl with electric mixer until light and fluffy…

Step 2 - Pineapple Coconut Cake
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Beat in eggs one at a time, beat until combined…

Step 3 - Pineapple Coconut Cake
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Stir in half the sifted flour and half the reserved pineapple syrup, then remaining flour and syrup…

Step 4 - Pineapple Coconut Cake
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Spread half the mixture evenly over base of the grease and lined baking tin, top with well-drained pineapple and half the coconut topping…

Step 5 - Pineapple Coconut Cake
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Spread the remaining cake mixture, sprinkle the remaining topping. Bake in the preheated oven for 45-50 mins…

Step 6 - Pineapple Coconut Cake
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Recipe adapted from here

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Pineapple Cake With Crunchy Coconut Topping

Print Pin
Course: Dessert, Sweets
Cuisine: Baking
Servings: 6 -8
Author: Maria Jose Martin

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.
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu

 

 

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    • 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.

      • 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

  • 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 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 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

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