Honey & pineapple cake

Honey & pineapple cake

Tangy Pineapple and orange zest coupled with a honey and coconut topping for a sweet crunch.

By , 21 September 2015
Honey & pineapple cake
  • Ready in: 70 mins
  • Serves: 12
  • Price: 28p per serving
Nutritional Info
Each 78g serving contains
  • Fat med
  • Saturates high
  • Sugars med
  • Salt med
  • Energy 1043KJ 249KCAL
of your reference intake.
Typical energy values per 100g: 1337kJ/319kcal.
  • 100g butter, softened, plus extra for greasing
  • 227g can Asda Golden Pineapple Chunks, drained well
  • 200g plain flour
  • 2 level tsp baking powder
  • 115g clear honey
  • 1 small orange, zest of
  • 2 large eggs
  • 115g clear honey
  • 50g butter, melted
  • 25g desiccated coconut
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Grease the base of a 20cm springform round cake tin with butter, then line with baking paper.

  • Put the pineapple on double-thickness kitchen roll for 5 minutes, to absorb any excess moisture. Chop finely or blitz in a food processor, but don't overdo it; you don't want to end up with a puree. Use the leftover pineapple juice to make smoothies, fruity drinks and marinades.

  • Sift the flour and baking powder together. Set aside.

  • Beat the 100g softened butter until creamy, then gradually beat in the honey and orange zest. Beat in the eggs, one at a time, adding a spoonful of the flour mixture with the second egg.

  • Fold in the pineapple and remaining flour. Transfer to the tin. Level the top.

  • Mix together the topping ingredients, then carefully spread on top of the cake. Bake for 30-35 minutes or until a skewer inserted in the middle comes out clean. Cool on a wire rack.