About this recipe:Pineapple and coconut make this a special tropical treat.
100g butter or margarine
220g brown soft sugar
1 (220g) tin pineapple, pureed
1/2 teaspoon rum
100g plain flour
3/4 teaspoon baking powder
1/2 teaspoon salt
60g desiccated coconut
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Method Prep:15min › Cook:25min › Extra time:20min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Grease 23cm baking tin.
In large mixing bowl, cream butter and brown sugar. Add eggs, pineapple and rum, mix well. In separate bowl, mix together the flour, baking powder and salt. Slowly add to egg mixture and beat until well blended. Blend in coconut and spread batter evenly in bottom of tin.
Bake 25 to 30 minutes. Let cool on wire rack before cutting into slices.
Like rebekah1982, my cake mix split and once baked, was also stodgey. I used fresh pineapple but that didn't seem to make a difference. Unfortunately, I didn't like the taste which I think was down to the rum. I will not be trying this one again. - 21 Jul 2013
hmm, not sure if I did something wrong, but the cake is very stodgey. The mix split and I had to add more flour than the recipe said. It tastes nice, but doesn't look like the picture - which looks light and fluffy? I assume the weight of pineapple was drained weight? Not sure I'll be trying this again... - 11 Oct 2012