Pineapple-Pecan Cake

Pineapple-Pecan Cake

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3 people made this

A wonderful cake of different flavours and textures - coconut and pineapple give it a tropical feel. The biscuit crumbs add a nice sweetness.

Suzanne Stull

Serves: 12 

  • 250g butter
  • 2 cups (440g) white sugar
  • 5 eggs
  • 500g digestive biscuit crumbs
  • 2 teaspoons baking powder
  • 2/3 cup (170ml) milk
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 125g butter
  • 90g cream cheese
  • 4 cups (750g) icing sugar
  • 125g tinned crushed pineapple, drained

Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

  1. Cream 250g butter. Add white sugar gradually. Beat until mixture is light and fluffy. Add eggs, one at a time, beating after each addition. Add biscuit crumbs and baking powder alternately with milk. Blend in coconut and nuts.
  2. Bake in preheated 180 degrees C oven in 3 23cm pans for 25 to 30 minutes.
  3. To make cream cheese icing: Cream 125g butter and cream cheese. Add icing sugar then pineapple. Mix well. Fill and ice layers.

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