Name: Pineapple crunch cake
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 440 gram can crushed pineapple in syrup; 80 gram butter, softened, plus 40g extra, melted; 1/2 cup (110g) caster sugar; 1 teaspoon vanilla essence; 2 eggs; 3/4 cup (110g) self-raising flour; 1/2 cup (80g) plain flour; Coconut topping; 1/2 cup (45g) desiccated coconut; 1/3 cup (65g) firmly packed brown sugar; 1/2 cup (60g) coarsely chopped pecans

Pineapple crunch cake

Crunchy golden coconut, pecans and brown sugar make a divine topping for this luscious pineapple cake. It's lovely served still warm with a drizzle of cream.

Ingredients

440 gram can crushed pineapple in syrup

80 gram butter, softened, plus 40g extra, melted

1/2 cup (110g) caster sugar

1 teaspoon vanilla essence

2 eggs

3/4 cup (110g) self-raising flour

1/2 cup (80g) plain flour

Coconut topping

1/2 cup (45g) desiccated coconut

1/3 cup (65g) firmly packed brown sugar

1/2 cup (60g) coarsely chopped pecans

Method

1.Preheat the oven to 180°C (160°C fan-forced). Grease a 20cm ring pan and line the base with baking paper.

2.Drain pineapple over a medium bowl, reserving ½ cup (125ml) of syrup.

3.For the coconut topping, combine all the ingredients in a small bowl.

4.In a small bowl, beat butter, sugar and vanilla with an electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined. Stir in combined sifted flours and reserved syrup in two batches.

5.Spread half the cake batter over the base of the prepared pan, top with well-drained pineapple, then spread with remaining cake batter. Sprinkle with the coconut topping, drizzle with extra melted butter.

6.Place the cake on an oven tray and bake for about 50 minutes or until cooked when tested. Release side of pan, transfer cake to a wire rack to cool.

This recipe is best made on the day of serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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