Baking

Pineapple crunch cake

Crunchy golden coconut, pecans and brown sugar make a divine topping for this luscious pineapple cake. It's lovely served still warm with a drizzle of cream.
Pineapple crunch cake
8
50M

Ingredients

Coconut topping

Method

1.Preheat the oven to 180°C (160°C fan-forced). Grease a 20cm ring pan and line the base with baking paper.
2.Drain 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.In a small bowl, beat butter, sugar and vanilla 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 for about 50 minutes or until cooked when tested. Release side of pan, transfer cake to a wire rack to cool.

This recipe is best made on the day of serving.

Note

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