Please wait, the site is loading...
Serves: 15
Prep time: 35 mins
Total time:
Recipe photograph by Stuart West
Recipe by Abigail Spooner
No party is complete without cake, and this fun co*cktail-inspired twist on the retro classic bake is sure to put everyone in the party mood. See our tips below for how to make it alcohol-free and gluten-free
Rate this recipe
See more recipes
Party Desserts Cakes Traybakes Gluten-free baking Fruity bakes Baking Street party recipes
Nutritional information (per serving)
Calories
407Kcal
Fat
22gr
Saturates
14gr
Carbs
44gr
Sugars
31gr
Fibre
2gr
Protein
5gr
Salt
1gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Rate this recipe
Ingredients
- 225g soft butter, plus extra to grease
- 225g caster sugar
- grated zest of 2 limes
- 4 large eggs
- 225g self-raising flour
- ½ tsp fine sea salt
- 2 tsp baking powder
- 50g desiccated coconut
- 3 tbsp white rum
For the topping
- 75g butter
- 150g light brown sugar
- 2 tbsp white rum
- 30g desiccated coconut
- 10 pineapple slices in juice (from 2 x 432g tins)
For the glaze
- the reserved pineapple juice
- juice of 1 lime
- 50g caster sugar
- 2-3 tbsp white rum
- 1 tsp vanilla extract
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Butter and line the base and sides of a 20cm x 30cm traybake tin with baking paper.
- For the topping, gently melt the butter and brown sugar together in a medium saucepan until smooth, stirring occasionally. Remove from the heat and stir in the rum. Pour into the base of the prepared tin, tilting to level out, and scatter with the desiccated coconut. Drain the pineapple slices over a bowl to catch the juices (set aside for the glaze), cut the slices in half and arrange the halves over the coconut.
- In a large bowl, cream together the butter, sugar and lime zest with an electric mixer, until light and fluffy. Beat in the eggs, one at a time, adding a spoonful of flour with each one. Fold through the remaining flour, along with the salt, baking powder, coconut and rum.
- Spoon the batter on top of the pineapple in the tin and level out. Bake for 35-40 minutes until risen, golden and a skewer inserted into the middle of the cake comes out clean (don’t push it all the way through to the sticky base).
- Leave to stand for 5 minutes, then turn out onto a board or serving plate to cool, peeling off the lining paper to reveal the sticky pineapple.
- For the glaze, put the reserved pineapple juice, the lime juice and caster sugar in a saucepan. Bring to the boil and reduce rapidly until thick and syrupy. Remove from the heat and stir in the rum and vanilla. Brush over the top of the cake to glaze, while it’s still warm. Once cool, cut into squares to serve. Best on the day of baking; leftovers keep for up to 2 days.
For a non-alcoholic cake, simply replace the rum in the cake and topping with some of the juice from the tin of sliced pineapple, and omit the rum from the glaze.
To make it gluten-free, use gluten-free flour and baking powder, and add ½ tsp xanthan gum.
