Serves 8
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This pineapple cake takes on the deceptively humble appearance of a Bundt, but boasts layers of textures and flavours as a luscious treat featuring crunchy golden coconut, pecans and brown sugar.


  • 440 g can crushed pineapple in syrup
  • 80 g butter, softened, plus 40g extra, melted
  • ½ cup (110 g) caster sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • ¾ cup (110 g) self-raising flour
  • ½ cup (80 g) plain flour


  • ½ cup (45 g) desiccated coconut
  • ⅓ cup (65 g) firmly packed brown sugar
  • ½ cup (60 g) coarsely chopped pecans

Preheat the oven to 180 C (160 C fan-forced). Grease a 20 cm ring pan and line the base with baking paper.


Drain pineapple over a medium bowl, reserving ½ cup (125 ml) of syrup.


For the coconut topping, combine all the ingredients in a small bowl.


In a small bowl, beat butter, sugar and vanilla with an electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined. Stir in combined sifted flours and reserved syrup in two batches.


Spread half the cake batter over the base of the prepared pan, top with well-drained pineapple, then spread with remaining cake batter. Sprinkle with the coconut topping, drizzle with extra melted butter.


Place the cake on an oven tray and bake for about 50 mins or until cooked when tested. Release side of pan, transfer cake to a wire rack to cool.

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