Pineapple Cake With Crunch Coconut Topping

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 450 g crushed pineapple in syrup
• 125 g butter, softened
• 1/2 cup caster sugar
• 2 eggs
• 1 1/2 cups self-raising flour, sifted
• 1/2 cup brown sugar
• 1/2 cup plain flour
• 1/2 cup shredded coconut
• 90 g butter

Recipe

• 1 to make the topping: combine the brown sugar, flour and coconut in a bowl.
• 2 cut in the butter until crumbly and set aside until needed.
• 3 to make the cake, grease a 10" tube pan, line the base with parchment paper and grease.
• 4 drain the pineapple, reserving 1/2 cup syrup.
• 5 cream the butter and sugar in a large bowl with an electric mixer until light and fluffy.
• 6 beat in the eggs one at a time and beat until combined.
• 7 stir in alternately the flour and the reserved syrup, making two additions of each.
• 8 spread half the cake mixture evenly over the base of the prepared pan, top with the well-drained pineapple and half the topping.
• 9 spread with the remaining cake mixture and sprinkle with the remaining topping.
• 10 bake at 350 degrees f for about 50 minutes and let stand 5 minutes before turning on to a wire rack to cool.