Pineapple Cake With Crunch Coconut Topping

Irmgard's Note:

This cake is really delicious and comes together very quickly. If you are unable to get self-raising flour, substitute regular all-purpose flour and add 1 tsp. of baking powder for every half cup used. From Australian Women's Weekly Cakes and Slices Cookbook.

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Yield: 1 cake

• 450 g crushed pineapple in syrup
• 125 g butter, softened
• 1/2 cup caster sugar
• 2 eggs
• 1 1/2 cups self-raising flour, sifted

Coconut Topping

• 1/2 cup brown sugar
• 1/2 cup plain flour
• 1/2 cup shredded coconut
• 90 g butter

Directions:

1. To make the topping: Combine the brown sugar, flour and coconut in a bowl.
2. Cut in the butter until crumbly and set aside until needed.
3. To make the cake, grease a 10" tube pan, line the base with parchment paper and grease.
4. Drain the pineapple, reserving 1/2 cup syrup.
5. Cream the butter and sugar in a large bowl with an electric mixer until light and fluffy.
6. Beat in the eggs one at a time and beat until combined.
7. Stir in alternately the flour and the reserved syrup, making two additions of each.
8. Spread half the cake mixture evenly over the base of the prepared pan, top with the well-drained pineapple and half the topping.
9. Spread with the remaining cake mixture and sprinkle with the remaining topping.
10. Bake at 350 degrees F for about 50 minutes and let stand 5 minutes before turning on to a wire rack to cool.

Reviews

[JPsBarbie]

This cake was not what I expected at all. It was not overly sweet and it was very buttery. My son really enjoyed it. With a little vanilla ice cream or some whipped cream this would really make a nice dessert.