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Cook: 45 min


  • ½ cup butter, softened
  • 1 cup white sugar
  • 1 teaspoon finely grated lemon zest
  • 2 large eggs
  • 1 can 398 ml of crushed pineapple, with juice
  • ⅓ cup milk
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • ¾ cup coconut
  • pineapple icing:
  • 3 tablespoons butter, softened
  • ⅓ cup pineapple juice (Liqui fruit)
  • 4 cups icing sugar
  • ½ cup coconut
  • granadilla jam

Beat butter, sugar and lemon zest in large bowl until light and creamy.
Add eggs, 1 at a time, beating well after each addition.
Add can of pineapple with juice and milk, Beat until just combined. Mixture may look curdled, but will come together when flour is added.
Combine flour and baking powder in small bowl. Add to pineapple mixture. Add coconut. Stir well.
Line bottoms of 2 greased 20 cm round pans with waxed paper.
Divide and pour batter into pans. Spread evenly.
Bake in 160ºC oven for about 45 minutes until toothpick inserted in center comes out clean.
Let stand in pans on wire rack for 10 minutes.
Remove cakes from wax paper and place on wire racks to cool completely.

Beat butter and pineapple juice until smooth. Add Icing sugar, ½ cup at a time while beating, until spreading consistency.

Spread granadilla jam over bottom half, while still warm. Once cooled spread frosting over this half, now assemble two layers and decorate with frosting.
Sprinkle coconut over top of cake.

Recipe and photo: Elize de Kock


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