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pineapple coconut cake sliced down the middle showing fruit and pineapple

Pineapple And Coconut Cake

Deliciously sweet and moist cake
Prep Time 10 mins
Cook Time 45 mins
Course Dessert
Cuisine British
Servings 10
Calories 236 kcal


  • 900g loaf tin


  • 150 g self-raising flour
  • 75 g desiccated coconut
  • 75 g caster sugar
  • 110 g butter softened
  • 2 eggs
  • 227 g tin of pineapple chunks chopped
  • 75 g sultanas and raisins mixed
  • 2 tablespoons sugar


  • Preheat the oven to 170 degrees C
  • Grease a 900g loaf tin
  • Mix together the flour, butter, sugar and eggs and about two thirds of the coconut, keeping some aside.
  • Fold in the fruit and pineapple, reserving the juice from the tin
  • Put the mixture in the prepares tin and smooth over the top
  • Sprinkle the remaining coconut evenly on the top.
  • Bake for 40-45 minutes until a skewer comes out clean
  • Mix 4 tablespoons of pineapple juice with the sugar and spoon over the cake while it is still hot.
  • Allow to cool before gently turning out on a cooling rack


  • You can use pineapple chunks, slices or pieces - just chop them up quite small
  • Use any mix of dried fruit - I used an even amount of sultanas and raisins.
  • It is a very moist cake so requires careful handling especially when still warm
Keyword all in one cake