Pineapple Cake With Crunchy Coconut Topping
Servings: 6 -8
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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.
