For the topping

  • 50g butter
  • 50g light brown sugar
  • 432g can pineapple rings, drained well

For the cake

  • 175g butter, softened, plus extra for greasing
  • 100g light brown sugar
  • 75g caster sugar
  • 4 medium eggs
  • 175g self-raising flour
  • 150ml coconut milk
  • 1 tsp baking powder


  1. 1

    Preheat the oven to 180°C/fan 160°C/gas mark 4. Lightly grease a 23cm cake tin and line with greaseproof paper. Place the butter and brown sugar into a large frying pan and heat until the butter has melted. Add the pineapple rings and cook for 3-4 minutes, spooning the mixture over so they are caramelised. Arrange the pineapple carefully at the bottom of the tin and then pour the remaining butter mixture over.

  2. 2

    Cream together the butter and both sugars in a large bowl. Add the eggs, one at time, adding a spoonful of flour in between each to prevent the mixture curdling. Stir through the coconut milk.

  3. 3

    Mix in the remaining flour and baking powder, before pouring the batter over the pineapples.

  4. 4

    Bake for 1 hour and 15 minutes until a skewer comes out of the the middle clean. You may need to cover with a piece of greaseproof paper to prevent it browning too much towards the end. Leave to cool, then slice to serve.

Nutritional Details

Each serving provides
  • Energy 2043kj 488kcal 24%
  • Fat 29.7g 42%
  • Saturates 17.6g 88%
  • Sugars 33.9g 38%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 1189kj/284kcal

Each serving provides

48.8g carbohydrate 0.8g fibre 5.9g protein

Also in these Scrapbooks

Back to top