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
  1. Preheat oven to 170℃. Line the base and sides of a cake tin with baking paper.
  2. 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.
  3. 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.

  4. To make Cream Cheese Frosting, mix all ingredients until smooth. Spread the Cream Cheese Frosting over the completely cooled cake.