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pieces of pineapple and coconut traybake
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4.93 from 14 votes

Pineapple and Coconut Traybake

An easy to make moist traybake cake. Perfect for sharing.
Prep Time20 minutes
Cook Time45 minutes
Course: afternoon tea, Cake
Cuisine: International
Keyword: sheet pan bake, traybake
Servings: 24 pieces
Calories: 255kcal

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