Pineapple Cake With Crunch Coconut Topping

Recipe by Irmgard
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the topping: Combine the brown sugar, flour and coconut in a bowl.
  • Cut in the butter until crumbly and set aside until needed.
  • To make the cake, grease a 10" tube pan, line the base with parchment paper and grease.
  • Drain the pineapple, reserving 1/2 cup syrup.
  • Cream the butter and sugar in a large bowl with an electric mixer until light and fluffy.
  • Beat in the eggs one at a time and beat until combined.
  • Stir in alternately the flour and the reserved syrup, making two additions of each.
  • Spread half the cake mixture evenly over the base of the prepared pan, top with the well-drained pineapple and half the topping.
  • Spread with the remaining cake mixture and sprinkle with the remaining topping.
  • Bake at 350 degrees F for about 50 minutes and let stand 5 minutes before turning on to a wire rack to cool.
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