Pineapple-Pecan Cake

    1 hour

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

    3 people made this

    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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    Reviews and Ratings
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    Reviews in English (3)


    Made this and brought it to work with me, everyone loved it and asked for it again. It is becoming the traditional birthday cake in the office.  -  04 Oct 2001  (Review from Allrecipes USA and Canada)


    made this cake, tried it in a sheet pan had to cook for about an hour. frosting is way too sweet will cut powdered suger in half next time actual cake is delish.  -  13 Jul 2011  (Review from Allrecipes USA and Canada)


    I substituted sunflower seeds for the recommended nuts, and didn't regret it. I used 2 eggs and appropriate amount of applesauce, and discovered that the 5 eggs listed would have been better. For the drizzle/frosting, I had too much left over even though I didn't use the butter at all, but used 8oz cream cheese instead of 3oz. I woudl recommend PRESSING the juice out of the crushed pineapple, to thicken the drizzle up.  -  23 May 2016  (Review from Allrecipes USA and Canada)