Pineapple Cake With Crunchy Coconut Topping

Ingredients

• 450 gms Canned pineapple
• 125 gms Unsalted butter (softened)
• 1/2 cup Castor sugar (refer notes for substitute)
• 2 Eggs
• 1 1/2 cups Self - raising flour (refer notes for substitute)
• 1/2 cup Brown sugar
• 1/2 cup Plain flour
• 1/2 cup Grated Coconut
• 90 gms Unsalted butter (slightly softened)

Instructions

1. 1

   Preheat oven to 180 C, 10 mins before baking.

2. 2

   Grease a 20 cm/ 8 inch ring pan (you can use other shape baking pans too), line it with parchment/baking paper. Drain the canned pineapple and reserve 1/2 cup syrup. Once the syrup is completely drained, crush the pineapple using a wooden spoon or you can use a crushed pineapple tin.

3. 3

   Coconut Topping:

4. 4

   Combine sugar, flour, coconut in a bowl. Mix and add the butter. Crumble it using your finger tips till it resembles coarse breadcrumbs.

5. 5

   For the cake:

6. 6

   Cream butter and sugar in medium - big bowl with electric mixer until light and fluffy, beat in eggs one at a time, beat until combined. Stir in half the sifted flour and half the reserved pineapple syrup, then remaining flour and syrup.

7. 7

   Spread half the mixture evenly over base of the grease and lined baking tin, top with well-drained pineapple and half the coconut topping. Spread the remaining cake mixture, sprinkle the remaining topping. Bake in the preheated oven for 45-50 mins.