Simple Pineapple Cake With Coconut Crumble Topping
Pineapple cake with coconut crumble topping is a heavenly traybake. Serve warm with cream or custard.
Equipment
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
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