Prep 15 mins
Cook 50 mins
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.
- 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
- 1⁄2 cup brown sugar
- 1⁄2 cup plain flour
- 1⁄2 cup shredded coconut
- 90 g butter
- To make the topping: Combine the brown sugar, flour and coconut in a bowl.
- Cut in the butter until crumbly and set aside until needed.
- To make the cake, grease a 10" tube pan, line the base with parchment paper and grease.
- Drain the pineapple, reserving 1/2 cup syrup.
- Cream the butter and sugar in a large bowl with an electric mixer until light and fluffy.
- Beat in the eggs one at a time and beat until combined.
- Stir in alternately the flour and the reserved syrup, making two additions of each.
- Spread half the cake mixture evenly over the base of the prepared pan, top with the well-drained pineapple and half the topping.
- Spread with the remaining cake mixture and sprinkle with the remaining topping.
- Bake at 350 degrees F for about 50 minutes and let stand 5 minutes before turning on to a wire rack to cool.
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.