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