Pineapple Cake With Crunch Coconut Topping

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

Coconut Topping

• 1/2 cup brown sugar
• 1/2 cup plain flour
• 1/2 cup shredded coconut
• 90 g butter

Directions

1. 1

   To make the topping: Combine the brown sugar, flour and coconut in a bowl.

2. 2

   Cut in the butter until crumbly and set aside until needed.

3. 3

   To make the cake, grease a 10" tube pan, line the base with parchment paper and grease.

4. 4

   Drain the pineapple, reserving 1/2 cup syrup.

5. 5

   Cream the butter and sugar in a large bowl with an electric mixer until light and fluffy.

6. 6

   Beat in the eggs one at a time and beat until combined.

7. 7

   Stir in alternately the flour and the reserved syrup, making two additions of each.

8. 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. 9

   Spread with the remaining cake mixture and sprinkle with the remaining topping.

10. 10

    Bake at 350 degrees F for about 50 minutes and let stand 5 minutes before turning on to a wire rack to cool.