This is a really quick and easy cake to make - it's delicious and never fails to impress with a bit of fresh fruit as garnish.


  • 2 cups of self-raising flour

  • 1 cup desiccated coconut

  • 1 cup caster sugar

  • 1 x 450 g can crushed pineapple, in syrup

  • 3 eggs, lightly beaten

  • 150 g butter, melted

  • Icing sugar to dust

  • Fresh pineapple to decorate

  • Whipped cream to serve


  • 1.

    Pre-heat oven to 190C.

  • 2.

    Grease a 22cm round cake pan and line with baking paper.

  • 3.

    Combine flour, coconut and sugar in a large bowl. Add pineapple (including syrup), eggs and butter. Stir with a wooden spoon to combine and pour mixture into cake pan.

  • 4.

    Cook for 1 hour and 15 minutes, or until a skewer inserted in the centre of the cake comes out clean. Stand cake in pan for 5 minutes, then turn out onto a wire rack to cool.

  • 5.

    When cool, dust top of cake with icing sugar and garnish with fresh pineapple wedges. May be served with whipped cream.


The cake should be moist - it can become dry if left in oven too long, so keep an eye on it and check it towards the end of cooking period. Don't put the icing sugar on while the cake is too warm or it will melt.

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