Mix and bake pineapple cake

This simple mix and bake pineapple cake is the ideal recipe for junior bakers or those in a hurry, as it requires no softening butter, separating eggs or sifting. Serve with a dollop of homemade vanilla cream.

• serves

  8

• prep

  10 minutes

• cook

  1 hour

• difficulty

  Easy

Stream free On Demand

Mix and Bake

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 2 eggs
• 250 g caster sugar
• 200 ml vegetable oil, plus extra for greasing
• 450 g crushed pineapple in syrup
• 1 cup fine desiccated coconut
• 2 cups self-raising flour
• 1 tsp baking powder

Sweetened vanilla cream 

• 300 ml thickened cream
• 50 g caster sugar
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 160˚C (fan-forced). In a large bowl, whisk the eggs and sugar together, then switch to a flexible spatula and mix through the remaining ingredients. Pour the batter into a greased, non-stick 23 x 13 cm loaf tin. Bake for 1 hour or until a skewer inserted comes out clean. Cool in the tin, then remove and slice.
   
2. For the vanilla cream, in a large bowl, whisk the ingredients together to form soft peaks. Serve the mix and bake pineapple cake with a dollop of sweetened vanilla cream.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Mix and Bake

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G