Pineapple-and-coconut cake

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

280 g flour
1 t bicarbonate of soda
220 g caster sugar
2 free-range eggs
1 t vanilla paste or extract
3 T canola oil
1 t coconut essence (optional)
1 x 432 g can crushed pineapple, drained
100 g pecans, chopped
For the icing:
500 g cream cheese
100 g salted butter
1/4 cup maple syrup
1 T vanilla paste
80 g desiccated coconut, toasted

Cooking Instructions

1. Preheat the oven to 180°C and grease a 22 cm bundt tin.
2. To make the cake, sift the flour, bicarbonate of soda and sugar into a large bowl, then beat in the eggs, vanilla, oil and coconut essence. Fold in the pineapple and pecans. Pour into the cake tin and bake for 40 minutes, or until a tester comes out clean.
3. To make the icing, beat the cream cheese and butter until light and fluffy using an electric mixer, then add the remaining ingredients and mix until combined.
4. Once the cake has cooled, ice the cake or slice it and serve with dollops of icing.

Cook’s note: You'll find coconut essence at spice and baking shops. Use toasted or plain coconut for the icing, or use cream cheese and grated pineapple.

Find more cake recipes here.