
I tried to make Pineapple Pound Cake by adding Crushed Pineapple to the Pound Cake batter, but the batter became too soft as I was afraid. Instead of adding a lot more Flour, I added Desiccated Coconut, and it turned out a lovely cake. Then I discovered similar cake recipes. Many people recommend Cream Cheese Frosting for this type of cake. I agree with them.
Cake Tin
18cm x 27cm Cake Tin *OR similar size tin
Ingredients
125g Butter *softened
3/4 cup Caster Sugar *OR 1/2 cup for less sweet cake
3 Eggs
1 can (450g) Crushed Pineapple *drained
*Note: You would need about 1 cup crushed OR finely chopped Pineapple. DO NOT squeeze and remove juice.
1 & 1/2 cups Self-Raising Flour
1/2 cup Desiccated Coconut
Cream Cheese Frosting
50g Butter *softened
125g Cream Cheese *softened
1 cup (120g) Icing Sugar *sifted
2 teaspoons Lemon Juice
Method
- Preheat oven to 170℃. Line the base and sides of a cake tin with baking paper.
- Beat softened Butter and Sugar in a mixing bowl until creamy. Add Eggs, 1 at a time, and mix well. Add drained Crushed Pineapple, Self-Raising Flour and Desiccated Coconut, and mix to combine. Spoon into the prepared cake tin and spread evenly.
- Bake for 30 to 35 minutes OR until golden and cooked through. Cool in the tin for 15 minutes, then transfer to a wire rack. Cool completely if you add Cream Cheese Frosting.
- To make Cream Cheese Frosting, mix all ingredients until smooth. Spread the Cream Cheese Frosting over the completely cooled cake.
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