This easy to make pineapple and coconut traybake is deliciously moist and full of flavour. Ideal for sharing so it perfect for cake sales and picnics. It also keeps well.
Traybake or sheet pan bakes are one of my favourite ways of making cakes. You don’t have to have a stash of cake tins or cupcake cases to make these.
Any roasting tin that is about the correct size will do once lined with greaseproof paper or baking parchment. And because they are easy but taste good it makes them ideal for new and not so new home bakers.
Whilst making cupcakes can be fun they can also be fiddly and time-consuming. Traybakes are quick and easy, so ideal when you want to make a lot of cakes quickly and easy. Perhaps for a cake stall or simply just for a hungry family or group of friends. What these humble cakes lack in finesse they more than make up for in flavour.
This pineapple and coconut traybake is made using the creaming method. This is the same method that is used for making a Victoria Sponge. To get a lovely light texture you must make sure that you cream the butter and sugar together sufficiently to add lots of air.
Read my post on How to make the perfect Victoria sandwich for lots of tips on how to make delicious creamed cakes every time.
Of course you can make creamed cakes with just a wooden spoon but with cakes of this size its a lot of hard work. So when making larger cakes like this it is always easier to use and electric mixer.
As a keen baker I have both a hand held whisk and a Kenwood Stand mixer. Generally speaking I tend to use the smaller whisk for cake mixtures of up to 4 eggs and the stand mixer for larger cake using 4 or more eggs.
The cake was based on a recipe I wrote for Woman’s Realm Magazine some years ago. The original recipe used crushed pineapple which you can still use if you like but I do not always find it readily available.
So instead, I have opted for a tin of pineapple rings in natural juice. I actually think I prefer it as you get slightly larger chunks of pineapple if you chop your own. Either way, drain well before using. Then if using rings roughly chop the pineapple before adding to the cake mixture.
Step by step Pineapple and Coconut Traybake
Drain and chop the pineapple. Beat the butter and sugar together until very pale and light Gradually beat in the egg a little at a time. Sift in the flour. Add the desiccated coconut. Add the pineapple and fold in. Spoon the cake mixture into the baking tin and spread level. Sprinkle with flaked coconut if using. Bake until golden. Cut into squares to serve.
Pineapple and Coconut Traybake
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,
Special Equipment
- Electric mixer
- 24 x 30cm (9 x 12in) roasting tin or similar sized baking tin
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 tbsp 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 monthsNutrition
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Carole
What a great cake everyone on at the meeting I took it to raved about it
Jacqueline Bellefontaine
I love to hear feed back like this so glad everyone liked it.
Jenny Walters
I love these sort of bakes and what a fabulous one this is! I just love the flavours here. I am pinning for a future opportunity. It looks so beautiful and light. Thank you so much for sharing with #BakingCrumbs
Jacqueline Bellefontaine
Thanks, Jenny it definitely one of my favourite cake recipes at the moment I had forgotten how good it tasted!
Jo Allison / Jo's Kitchen Larder
I love traybakes as they are easy to make and generous in size so perfect for feeding the crowds. I love the combination of coconut and pineapple here – very refreshing! Thank you for sharing your lovely traybake with #BakingCrumbs 🙂
Jacqueline Bellefontaine
Occasionally I love the challenge of making more of a showstopper cake but if I’m totally honest traybakes are my favourite cakes to make. Homemade cake with very little effort what’s not to love.