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
Pineapple and Coconut Traybake
- 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,
- Electric mixer
- 24 x 30cm (9 x 12in) roasting tin or similar sized baking tin
- 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.
To storeStore in an airtight tin in a cool place for up to 1 week. Freeze for up to 3 months
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