Pineapple & Coconut Cake


  • 200 g Pineapple
  • 110 g Butter
  • 110 g Caster Sugar
  • 2 Eggs
  • 250 ml Sour Cream
  • 200 g Self Raising Flour
  • 1/4 tsp Bicarbonate Of Soda
  • 150 g Desiccated Coconut
  • 1 tbsp Icing Sugar


  • Preheat the oven to 180ºC/gas 4.
  • Peel, core and finely chop the pineapple.
  • Cream the butter and sugar until light and fluffy, then beat in the eggs followed by the sour cream.
  • Sift in the flour, bicarbonate soda and a pinch of sea salt and fold through, then mix in the coconut and pineapple.
  • Pour into a lightly buttered and floured 18cm baking tin and bake for 1 hour to 1 hour 15 minutes, or until golden and a skewer comes out clean.
  • Cool slightly in the baking tin, then remove and leave to cool completely on a wire rack. Dust with icing sugar to serve.