Tropical Digestive Cake

    (16)
    1 hour 50 min

    A moist and delicious cake made out of digestive biscuit crumbs! It's flavoured with crushed pineapple, desiccated coconut and walnuts. Top with a coconut icing, if desired.


    16 people made this

    Ingredients
    Makes: 1 26cm tube cake

    • 340g butter
    • 400g caster sugar
    • 4 eggs
    • 1/2 teaspoon salt
    • 2 teaspoons bicarbonate of soda
    • 1 1/3 (432g) tins crushed pineapple, drained
    • 4 tablespoons unsweetened pineapple juice
    • 100g desiccated coconut
    • 120g chopped walnuts
    • 2 teaspoons vanilla extract
    • 450g digestive biscuits, crushed

    Method
    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Preheat oven to 180 C / Gas 4. Grease a 26cm tube cake tin and line with baking parchment.
    2. Cream butter, sugar and eggs together. Add salt, bicarbonate of soda, crushed pineapple and pineapple juice. Add coconut, walnuts and vanilla. Mix in the digestive biscuit crumbs. Pour batter into the prepared tin.
    3. Bake at 180 C / Gas 4 for 1 hour and 30 minutes.

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    Reviews & ratings
    Average global rating:
    (16)

    Reviews in English (13)

    by
    33

    This cake is moist and delicious. I topped it with a homemade coconut cream cheese frosting, (1 8 oz pkg cream cheese, 1 stick butter, 1 1/2 cup powdered sugar and 2 tsp coconut extract.) Then I topped it with flaked coconut and refrigerated it for 2 hours to firm up the frosting. Everybody at my office party loved it and I recevied no less than 6 requests for the recipe.  -  10 Aug 2007  (Review from Allrecipes US | Canada)

    by
    20

    I had 12 oz of graham crackers I needed to use up so I scaled the recipe to three fourths and baked it in a 13x9 inch pan. It was done in 30 minutes. The cake didn't rise much, but it was moist, tender, and has a uniquely delicious taste from the graham crackers. It makes a great sheet cake and goes well with a whipped cream cheese or whipped cream frosting.  -  24 Nov 2004  (Review from Allrecipes US | Canada)

    by
    13

    I baked this cake in three 8 inch pans and iced it with cream cheese icing and it was wonderful.Everyone who tried it loved it.  -  24 Jan 2004  (Review from Allrecipes US | Canada)

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