Ingredients Jump to Instructions ↓

  1. 115ml buttermilk

  2. 1 teaspoon bicarbonate of soda

  3. 1 teaspoon salt

  4. 210g margarine

  5. 400g caster sugar

  6. 5 egg yolks

  7. 1/4 teaspoon almond extract

  8. 1 teaspoon vanilla extract

  9. 250g plain flour

  10. 5 egg whites

  11. 120g drained crushed pineapple

  12. 35g desiccated coconut

  13. 175g butter, softened

  14. 225g cream cheese, softened

  15. 475g icing sugar

  16. 2 teaspoons vanilla extract

  17. 110g chopped pecans

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas 4. Grease and flour three 20cm cake tins. Combine the buttermilk, bicarbonate of soda and salt. Set aside.

  2. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 110g pecans.

  3. Pour batter evenly into prepared tins. Bake in preheated oven for 35 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow cake layers to cool 10 minutes in tins, then turn out onto wire racks to cool completely.

  4. Meanwhile, make the icing. Cream together the butter, cream cheese and icing sugar until blended. Stir in 2 teaspoons vanilla and 110g pecans. If the icing is too stiff to spread, stir in milk, a teaspoon at a time until it reaches the desired consistency.


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