Quick to Make Coconut & Pineapple Cake

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  • 2 x 432 g cans Rhodes Pineapple Crush in Light Syrup
  • 80 ml (⅓ C) soft butter
  • 125 ml (½ C) castor sugar
  • 1 egg
  • 5 ml (1 t) vanilla essence
  • 315 ml (1¼ C) cake flour
  • 10 ml (2 t) baking powder
  • 1 ml (¼ t) salt
  • 125 ml (½ C) desiccated coconut
  • 80 ml (⅓ C) white sugar
  • 80 ml (⅓ C) pecan nuts, chopped
  • 45 ml (3 T) butter, melted
  • to serve: whipped cream


  1. Drain and reserve the fruit as well as 80 ml (⅓ C) of the juice of the Rhodes Pineapple Crush.
  2. In a mixing bowl, cream the butter and castor sugar until light. Add the egg and vanilla essence and mix well.
  3. Sift the flour, baking powder and salt together and add to the butter mixture, alternating with the reserved pineapple syrup, mixing until smooth.
  4. Spoon the batter into a large, buttered and lined cake pan spreading it up the sides. Spoon the pineapple crush on top of the batter.
  5. Mix the coconut, white sugar and nuts together and sprinkle over the pineapple. Pour the melted butter over and bake in a preheated oven at 180°C for one hour or until golden.
  6. Serve with lightly whipped cream.


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