Pineapple Cake

Ingredients

• 320 g (2¼ cups)plain flour, spooned into the cup and levelled
• 5 ml (1 tsp)baking powder
• 1.25 ml (¼ tsp)bicarbonate of soda
• 2.5 ml (½ tsp)salt
• 1 can (567 g / 20 oz)crushed pineapple in juice
• 175 ml (¾ cup)frozen pineapple juice concentrate, thawed to room temperature
• 114 g (½ cup)unsalted butter, softened
• 200 g (1 cup)granulated sugar
• 5 ml (1 tsp)lemon zest
• 3 largeeggs
• 5 ml (1 tsp)vanilla extract
• 140 g (10 tbsp)unsalted butter, nearly at room temperature
• 60 ml (¼ cup)double cream
• 5 ml (1 tsp)vanilla extract
• 320 g (2½ cups)icing sugar
• 60 g (½ cup)sweetened shredded coconut

Instructions

1. 1

   Prepare the tin

   Heat the oven to 175°C (350°F). Coat a 33 × 23 cm (13 × 9-inch) baking dish with non-stick cooking spray and set it aside.

2. 2

   Mix dry ingredients

   Whisk the flour, baking powder, bicarbonate of soda and salt together in a medium bowl for 20 seconds, then set aside.

3. 3

   Drain pineapple

   Set a fine-mesh sieve over a bowl and drain the canned pineapple thoroughly. Reserve the juice for another use; you should have a little over 175 ml (¾ cup) of drained pineapple.

4. 4

   Chop pineapple

   For a finer texture, pulse the drained pineapple in a food processor about 15 times. This is optional.

5. 5

   Combine fruit

   Stir the crushed pineapple and pineapple juice concentrate together in a medium bowl, then set aside.

6. 6

   Cream butter and sugar

   Using a stand mixer fitted with the paddle attachment, beat the softened butter, sugar and lemon zest until very pale and fluffy.

7. 7

   Add eggs

   Mix in the eggs one at a time, then blend in the vanilla extract.

8. 8

   Add first additions

   Mix in one-third of the flour mixture just until combined. Add half of the pineapple mixture and mix just until combined.

9. 9

   Add second additions

   Mix in another third of the flour mixture just until combined, then add the remaining pineapple mixture and mix just until combined.

10. 10

    Finish the batter

    Add the last third of the flour mixture and mix just until combined. Remove the bowl and scrape it down with a rubber spatula so everything is evenly incorporated.

11. 11

    Fill the tin

    Pour the batter into the prepared baking dish and spread it into an even layer.

12. 12

    Bake the cake

    Bake in the preheated oven for about 30–35 minutes, until a toothpick inserted into the centre comes out clean.

13. 13

    Cool completely

    Leave the cake to cool completely on a wire rack.

14. 14

    Whip the butter

    For the frosting, beat the butter in a clean stand-mixer bowl until fluffy.

15. 15

    Make the frosting

    Add the double cream, vanilla and icing sugar. Whip on high for about 5 minutes, until very light and fluffy.

16. 16

    Frost and serve

    Spread the frosting over the cooled cake, sprinkle with coconut and cut into slices.

17. 17

    Thaw concentrate

    To thaw the pineapple juice concentrate in the microwave, heat it in 15-second bursts, stirring between each, until just lukewarm. If it gets too hot, it can melt the butter.

What is pineapple cake?

Pineapple cake is a broad family of cakes built around pineapple, with versions found in many places and baking traditions. This island-style take uses crushed fruit and concentrated pineapple juice in a soft, butter-based sponge.

Draining the canned fruit helps keep the batter from becoming too wet, while the concentrate brings extra pineapple flavour. Vanilla buttercream and coconut finish it as a generous, shareable tray cake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 465 calories, 5g protein, 68g carbs, 21g fat.

The flour, sugar, pineapple and icing sugar provide most of the carbohydrates, while butter, cream and coconut contribute much of the fat. Eggs and flour add some protein, but this is primarily a sweet cake; balance a slice with fresh fruit or serve it after a meal that includes a protein-rich main.

Getting the pineapple ready

Drain well: Let the crushed pineapple sit in a fine-mesh sieve over a bowl so excess juice runs off. Keeping that liquid out of the batter helps preserve the intended texture.

Choose the texture: The optional food-processor pulses break the pineapple down further. Skip them if you would like more distinct fruit in the crumb.

Building the batter

Cream thoroughly: Beat the softened butter, sugar and zest until notably pale and fluffy. This step gives the cake a lighter base before the fruit is added.

Alternate additions: Mix in the flour and pineapple mixtures in stages, stopping as soon as each is combined. This avoids overworking the batter and helps keep the cake tender.

Checking when it is baked

Look for the centre: Begin checking at around 30 minutes, as the recipe gives a 30–35 minute baking window. A toothpick pushed into the centre should come out clean.

Cool before frosting: Let the cake cool fully on a wire rack. Buttercream spread over a warm cake can soften and lose its fluffy finish.

Whipping the buttercream

Use pliable butter: The frosting butter should be nearly at room temperature so it can whip smoothly. Beat it until fluffy before adding the cream, vanilla and icing sugar.

Give it time: Whip the completed frosting on high for about 5 minutes, until light and fluffy. If using microwave-thawed concentrate for the cake, let it reach only lukewarm temperature so it does not melt the cake batter's butter.

Serving and slicing

Finish evenly: Spread the frosting across the cooled cake, then scatter the sweetened coconut over the top. Cutting the cake into slices after decorating keeps the topping in place.

Pair a slice with tea or coffee, or serve it with fresh fruit for a brighter contrast to the sweet frosting.

Recipe notes & tips

• Measure the flour by spooning it into the cup and levelling it, rather than packing it down.
• Drain the pineapple thoroughly and reserve its juice for another use.
• Have the juice concentrate thawed to room temperature before mixing it with the pineapple.
• Add the eggs one at a time so they blend evenly into the creamed mixture.
• Scrape down the mixing bowl after the last flour addition to catch any unmixed pockets.
• Let the cake cool completely before spreading on the buttercream.

Variations

• More pineapple texture: Skip the optional food-processor pulses and leave the drained fruit as it is.
• Less coconut: Sprinkle a lighter layer of shredded coconut over the frosting.
• Citrus note: Add a little extra lemon zest for a more pronounced citrus accent.
• Simpler topping: Leave off the coconut and serve the cake with the vanilla buttercream alone.

Common mistakes to avoid

• Wet pineapple: Drain it thoroughly so excess juice does not make the batter too loose.
• Overmixed batter: Stop mixing as soon as each addition is combined to help keep the cake tender.
• Cold butter: Soften the cake butter first so it can cream properly with the sugar.
• Hot concentrate: Warm it only until lukewarm if thawing it in the microwave, or it may melt the butter.
• Frosting a warm cake: Wait until the cake is completely cool so the buttercream stays fluffy.
• Guessing the bake: Check the centre with a toothpick at about 30 minutes and continue baking within the stated range if needed.

How to store

Keep the cake covered in the fridge and eat within about 3 days. Bring slices towards room temperature before serving, or warm briefly without the frosting if you prefer them less chilled.

Frequently asked questions