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4 from 1 vote
Coconut Pineapple Cake
Coconut Pineapple Cake
Servings: 16 servings
Author: Nicole
Ingredients
  • 250 g butter (softened)
  • 150 g white sugar
  • 4 eggs
  • 200 g plain flour
  • 1 tsp baking powder
  • 50 g desiccated coconut (plus extra for garnish)
  • 1 can pineapple (net weight 340g)
  • 250 ml whipping cream
Instructions
  1. Preheat oven to 170°C and grease a baking dish.

  2. Drain the pineapple and cut into small pieces.

  3. Mix flour and baking powder and set aside.

  4. Beat butter and sugar.

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  5. Add eggs and beat well.

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  6. Add flower and mix until well combined.

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  7. Add coconut and mix until incorporated.

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  8. Fold in the pineapple.

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  9. Spread batter into prepared baking dish and bake until a toothpick inserted in the middle comes out clean (depending on the size of the dish, baking time may vary between 35-45 minutes).

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  10. For the topping toast a couple of tablespoons of coconut in a dry frying pan. Keep a close eye on it, as it can burn very quickly.

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  11. When the cake is completely cooled, beat the whipping cream (if desired, add sugar or sweetener to taste) and spread on top of the cake.


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  12. Now sprinkle the toasted coconut on top.


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  13. Then slice and serve!