Pineapple and Coconut Cake
Prep time: 
Cook time: 
Total time: 
Serves: 16 squares
A tropical flavoured sponge with a coconut fudge like topping.
  • 300g plain flour
  • 400g caster sugar
  • 110g butter - melted
  • 2 medium eggs
  • 2 tsps baking powder
  • 1 small tin pineapple slices
  • 1 tsp vanilla essence
  • For the topping:
  • 200g desiccated coconut
  • 200g caster sugar
  • 1 small tin evaporated milk
  • 110g butter
  1. Drain the pineapple and chop/mash until mostly crushed. (the odd bigger bit doesn't matter!)
  2. Add the crushed pineapple to a bowl with the flour, baking powder, eggs, sugar, slightly cooled melted butter and vanilla essence and stir well.
  3. Pour the mix into a lined deep brownie tray.
  4. Bake for 35-45 minutes at 180 degrees until cake is cooked through.
  5. Towards the end of the baking time make the coconut topping.
  6. Melt the butter in a pan over a gentle heat.
  7. Stir in the sugar and evaporated milk and allow to bubble for a few minutes until lightly golden and thickened a bit.
  8. Stir in the coconut.
  9. When the cake is cooked, remove from oven and make holes in the top with a skewer/cocktail stick (much as you would with a lemon drizzle cake) - then pour over the fudgy coconut icing and allow the whole lot to cool completely before removing from the tin.
  10. Cut into sticky squares to serve.
Recipe by The Ramblings of a Formerly Rock'n'Roll Mum at