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.

  • 50 mins cooking
  • Serves 8
  • Print


Pineapple crunch cake
  • 440 gram can crushed pineapple in syrup
  • 80 gram butter, softened, plus 40g extra, melted
  • 1/2 cup (110g) caster sugar
  • 1 teaspoon vanilla essence
  • 2 eggs
  • 3/4 cup (110g) self-raising flour
  • 1/2 cup (80g) plain flour
Coconut topping
  • 1/2 cup (45g) desiccated coconut
  • 1/3 cup (65g) firmly packed brown sugar
  • 1/2 cup (60g) coarsely chopped pecans


Pineapple crunch cake
  • 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.

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