Pineapple and Coconut Sponge

  • 10 Portions

    Self-raising flour 90g

    Margarine 90g

    Caster sugar 90g

    Eggs 2

    Baking powder pinch

    Pineapple 340g

    Dessicated Coconut 30g


  • 50 Portions

    Self-raising flour 450g

    Margarine 450g

    Caster sugar 450g

    Eggs 8

    Baking powder 1 tsp

    Pineapple 1.7kg

    Dessicated Coconut 150g


  • 100 Portions

    Self-raising flour 900g

    Margarine 900g

    Caster sugar 900g

    Eggs 16

    Baking powder 2 tsp

    Pineapple 3.6kg

    Dessicated Coconut 300g


  1. In a planetary mixer with the beater attachment, add the margarine and the sugar
  2. Beat on a high speed for 10 minutes until pale and fluffy
  3. Slowly mix in the eggs, one by one to prevent the mixture from splitting
  4. Scrape down
  5. Add the baking powder to the flour
  6. Add to the mixture and mix well
  7. Line trays with parchment paper
  8. Sprinkle the bottom of the trays with coconut and arrange the pineapple rings on top
  9. Pour mixture into tins, about half way up
  10. Cook at 170˚C for around 20-25 minutes or until the cake springs back to the touch or a skewer come out clean
  11. Cool
Key Points
  • You could double up this recipe and freeze some cakes for future use

Wheat, Milk, Eggs