Ingredients Jump to Instructions ↓

  1. 440g can crushed pineapple in syrup

  2. 80g butter, softened

  3. 1/2 cup (110g) caster sugar

  4. 1 teaspoon vanilla essence

  5. 2 eggs

  6. 3/4 cup (110g) self-raising flour

  7. 1/2 cup (80g) plain flour

  8. 40g butter, melted, extra

  9. Coconut topping

  10. 1/2 cup (45g) desiccated coconut

  11. 1/3 cup (65g) firmly packed brown sugar

  12. 1/2 cup (60g) coarsely chopped pecans

  13. NOTE: This recipe is best made on the day of serving.

Instructions Jump to Ingredients ↑

  1. Preheat the oven to moderate (180C/160C fan-forced). Grease a 20cm springform pan and line the base with baking paper.

  2. Drain the pineapple over a medium bowl, reserving ½ cup (125ml) of syrup.

  3. For the coconut topping, combine all the ingredients in a small bowl.

  4. Beat butter, sugar and vanilla in a small bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined. Stir in combined sifted flours and reserved syrup in two batches.

  5. Spread half the cake batter over the base of the prepared pan, top with well-drained pineapple, then spread with remaining cake batter. Sprinkle with the coconut topping, drizzle with extra melted butter.

  6. Place the cake on an oven tray and bake in a moderate oven for about 50 minutes or until cooked when tested. Release side of pan, transfer cake to a wire rack to cool.

  7. Suitable to freeze. Not suitable to microwave.

  8. Photography by Brett Stevens.


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