The other day, I wanted to use up a can of Crushed Pineapple and I googled for cake recipes. Some American recipes came up, and again I was shocked at the amount of Sugar they required. Some recipes required 2 cups Sugar on top of 1 can Crushed Pineapple which is sweet. I added just 1/2 cup Sugar to the batter and made Muffins instead of one large cake. These Muffins were sweet enough for me. I added Shredded Coconut as I believe it adds a nice flavour and texture.


12 Muffins


2 large Eggs
1/2 cup Caster Sugar *OR 3/4 cup for sweeter Muffins
1/4 teaspoon Salt
1/4 cup Sunflower Oil *OR Oil of your choice
1 can (440g) Crushed Pineapple in Juice *NOT in Syrup
1/2 cup Sweetened Shredded Coconut
2 cups Self-Raising Flour

  1. Preheat oven to 180℃. Line a 12-hole medium-size muffin tin with paper cases.
  2. Place Eggs, Sugar and Salt in a mixing bowl, and whisk well. Add Sunflower Oil (OR Oil of your choice) and whisk until creamy.
  3. Empty the can of Crushed Pineapple into the bowl, add Shredded Coconut and Self-Raising Flour, and mix to combine.
  4. Spoon the mixture into the cases and bake for 25 minutes OR until nicely golden and cooked through. Transfer to a wire rack and cool.