Island Christmas Cake

Island Christmas Cake


6 people made this

About this recipe: With pineapple, coconut, dried cherries and a touch of rum - this is not your average Christmas cake! I love this cake, however, for it's light texture and tropical flavour. A nice cake for any time of year, really!

B. Painter

Serves: 24 

  • 3 eggs
  • 120ml vegetable oil
  • 1 teaspoon dark rum
  • 120ml milk
  • 310g plain flour
  • 200g sugar
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 475g tinned pineapple, drained and pureed
  • 80g dried cherries
  • 100g toasted desiccated coconut

Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

  1. Preheat oven to 180 C / Gas 4. Lightly grease two 450g loaf tins.
  2. Beat together eggs, oil, rum and milk in a bowl. Sift together flour, sugar, baking powder, bicarb, nutmeg and salt in a separate bowl. Mix the flour into the eggs until just moistened. Gently fold in the pineapple, cherries and coconut. Pour into prepared tins.
  3. Bake in preheated oven until a skewer inserted into the centre comes out clean, about 40 to 45 minutes. Let cool in pan for 10 minutes before removing to cool on a wire rack.

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