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Simple Pineapple Cake With Coconut Crumble Topping

This simple pineapple cake with coconut crumble topping is a heavenly traybake that promises to whisk your taste buds away to a sunny paradise with every bite. This quick and easy recipe is perfect for busy families looking to add a touch of exotic flavour to their dessert repertoire.

pineapple with coconut crumble

Ingredients For Pineapple With Coconut Cake

Coconut Crumble

  • 75 g Plain Flour (all-purpose)
  • 55 g Light Brown Sugar
  • 50 g Cold Butter (chopped)
  • 25 g Flaked Coconut

Sponge

  • 150 g Baking Spread (or butter, softened)
  • 150 g Caster Sugar
  • 260 g Plain Flour (or self-raising)
  • 2 tsp Baking Powder (omit if using self-raising)
  • 180 g Plain Greek Yoghurt (or sour cream)
  • 2 tbsp Milk
  • 440 g Canned Pineapple Slices In Natural Juice (or fresh)

How to make pineapple and coconut crumble cake

  • Line a 30cm x 20 cm baking tray with baking paper, extending the paper over the sides. Preheat the oven to 180℃/160℃fan/350℉.

Coconut Crumble

  • Combine the flour and sugar in a small bowl; rub in the butter. Stir in the coconut and set aside.

Sponge

  • Beat the butter and sugar in a bowl with an electric mixer until light and fluffy. Beat in the eggs, one at a time. Fold in the flour, yoghurt and milk. Spread the mixture in the tray.
  • Drain the pineapple well. Cut the slices in half then half again. Arrange the pineapple slices on the mixture in the tray. Sprinkle with the coconut crumble.
  • Bake in the oven for 45. Leave to cool in the tin before slicing into squares.
  • Serve warm with whipped cream.

Why You’ll Love This Recipe

  • Effortless Preparation: With simple ingredients and straightforward steps, this recipe is a breeze to whip up, even on your busiest days.
  • Tropical Taste Sensation: The combination of sweet pineapple and toasty coconut will transport you straight to a beachside retreat.
  • Crowd-Pleaser: Its universally appealing flavors make it a hit with both adults and children alike, perfect for family gatherings.
  • Versatile Serving Options: Serve it warm with custard for a cosy dessert, or enjoy it cold as a refreshing treat – it’s delightful either way!
  • Texture Galore: The soft, moist cake paired with the crunchy coconut topping provides a satisfying contrast that will have you savoring every mouthful.
  • Customizable: Feel free to add your own twist with different fruits or nuts, making the recipe adaptable to your personal taste.

how to store pineapple traybake

Storing your Simple Pineapple Cake with Coconut Crumble Topping properly will ensure that it remains delicious and retains its texture for several days after baking. Here’s how to store the cake to keep it fresh:

Room Temperature:

  • Allow the cake to cool completely before storing to prevent condensation which can make the topping soggy.
  • Place the cake in an airtight container
  • Keep the container in a cool, dry place away from direct sunlight or any heat sources.
  • The cake should be good for up to two days when stored in a cool place.

Refrigerator:

  • If you live in a warm climate or prefer your cake chilled, you can store it in the refrigerator.
  • Again, make sure the cake is completely cool, and then keep it in an air-tight container
  • When refrigerated, the cake can last a few days longer.

Freezer (for longer storage):

  • For long-term storage, you can freeze the cake for up to three months.
  • Slice the cake into portions for easy thawing later, or freeze it whole if preferred.
  • Wrap each piece (or the whole cake) tightly in plastic wrap, then a layer of aluminum foil to prevent freezer burn.
  • Place the wrapped cake in a heavy-duty freezer bag or an airtight container.
  • Thaw overnight in the refrigerator before serving, or at room temperature for a few hours.
pineapple with coconut crumble

Simple Pineapple Cake With Coconut Crumble Topping

Rachel
Pineapple cake with coconut crumble topping is a heavenly traybake. Serve warm with cream or custard.
No ratings yet – be the first to rate and comment on this recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert, Parties, Pudding
Cuisine British
Servings 15
Calories 267 kcal

Ingredients
  

Coconut Crumble

  • 75 g Plain Flour (all purpose)
  • 55 g Light Brown Sugar
  • 50 g Cold Butter (chopped)
  • 25 g Flaked Coconut

Sponge

  • 150 g Baking Spread (or butter, softened)
  • 150 g Caster Sugar
  • 260 g Plain Flour (or self-raising)
  • 2 tsp Baking Powder (omit if using self-raising)
  • 180 g Plain Greek Yoghurt (or sour cream)
  • 2 tbsp Milk
  • 440 g Canned Pineapple Slices In Natural Juice (or fresh)

Instructions
 

  • Line a 30cm x 20 cm baking tray with baking paper, extending the paper over the sides. Preheat the oven to 180℃/160℃fan/350℉.

Coconut Crumble

  • Combine the flour and sugar in a small bowl; rub in the butter. Stir in the coconut and set aside.

Sponge

  • Beat the butter and sugar in a bowl with an electric mixer until light and fluffy. Beat in the eggs, one at a time. Fold in the flour, yoghurt and milk. Spread the mixture in the tray.
  • Drain the pineapple well. Cut the slices in half then half again. Arrange the pineapple slices on the mixture in the tray. Sprinkle with the coconut crumble.
  • Bake in the oven for 45. Leave to cool in the tin before slicing into squares.
  • Serve warm with whipped cream.
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Nutrition

Calories: 267kcalCarbohydrates: 36gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 8mgSodium: 180mgPotassium: 99mgFiber: 1gSugar: 18gVitamin A: 459IUVitamin C: 3mgCalcium: 63mgIron: 1mg
Keyword fresh pineapple, tinned pineapple
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!

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