Pineapple and Coconut Traybake​

An easy to make moist traybake cake. Perfect for sharing.

Prep Time20minutes mins
Cook Time45minutes

Servings: 24 pieces

Calories: 255kcal

Author: Jacqueline Bellefontaine

Equipment​

• Electric mixer
• 24 x 30cm (9 x 12in) roasting tin or similar sized baking tin

Ingredients​

• 425 g can pineapple rings, in natural juice (1lb)
• 350 g butter softened (12oz) plus extra for greasing
• 350 g golden caster sugar (12oz)
• 5 large eggs lightly beaten (room temperature)
• 275 g self-raising flour (10oz)
• 100 g desiccated coconut (3½oz)
• 25 g flaked coconut or desiccated coconut (1oz) to decorate,

Instructions​

• Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Grease and line the roasting tin.
  
  
• Drain the pineapple. Roughly chop the flesh and set aside.
• Beat the butter and sugar together until very pale and fluffy.
• Gradually add the eggs beating well after each addition. Add 1 tablespoon of the flour with the last of the eggs.
• Sift in the remaining flour. Add the coconut and chopped pineapple. Carefully fold in.
• Spoon into the prepared tin and level the the surface. Sprinkle with the flaked or desiccated coconut. Bake in the centre of the oven for 40 – 45 minutes or until springy to the touch.
• Allow to cool in the tin. When cold lift out of the tin and cut into squares to serve.

Notes​

To store​

Store in an airtight tin in a cool place for up to 1 week. Freeze for up to 3 months

Nutrition​

Serving: 1square | Calories: 255kcal