Pineapple Coconut Cake Recipe

Pineapple Coconut Cake Recipe

Ingredients : Makes one 20cm baba cake

2 tablespoons

2/3 cup


2/3 cup


2/3 cup

1 cup

2 cups

2 tablespoons


Pineapple Icing

1 1/2 cups

2 tablespoons

2 teaspoons

Desiccated coconut

Vegetable oil

Eggs, lightly beaten

Caster sugar

Vanilla essence

Unsweetened crushed pineapple, well drained

Desiccated coconut, extra

Self-raising flour

Milk toasted shredded coconut, optional, for decoration



Icing sugar

Pineapple juice

Unsalted butter

Method :
  • Preheat oven to moderate 180oC. Brush a deep, 20cm baba tin with melted butter or oil. Coat base and sides evenly with desiccated coconut, shake off excess.
  • Using electric beaters, beat the oil, eggs, sugar and the essence in a small mixing bowl at high speed for 3 minutes or until mixture is thick and increased in volume.
  • Transfer mixture to large mixing bowl, add pineapple and coconut.
  • Using a metal spoon, fold in the sifted flour alternately with the milk. Stir until just combined and the mixture is almost smooth.
  • Spoon mixture evenly into prepared tin, smooth surface. Bake for 45 minutes or until skewer comes out clean when inserted in centre of cake.
  • Leave cake in tin for 5 minutes before turning it onto wire rack to cool.
  • To make Pineapple Icing - Combine sifted icing sugar, juice and butter in a small heatproof bowl. Stand bowl in a pan of simmering water, stirring mixture until the butter has melted and the icing is glossy and smooth. Cool slightly.
  • Using a spoon, drizzle the icing over the top of the cake, allowing it to run freely down the sides. Scatter the toasted, shredded coconut over the cake, if using.

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