Easy Crushed Pineapple Cake with Lime Icing

Moist Easy Crushed Pineapple Cake with Lime Icing! This easy snack cake is made with canned pineapple and coconut for a tropical treat. Perfect for any occasion!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings squares

Calories 141kcal

Author Samantha Pickthall

Ingredients

Cake

2 1/2 cups (300g) all-purpose flour, scoop & leveled
1/2 cup granulated sugar
1 1/2 tsp baking soda
2 large eggs, at room temperature
16 oz. (2 x 8 oz. cans / 454g) canned crushed pineapple with juice, do not drain
1 tsp vanilla extract

Lime Icing

1 1/2 cups (240g) powdered sugar
30 g unsalted butter, melted
2 Tbsp freshly squeezed lime juice
1/2 cup unsweetened shredded coconut

US Customary - Metric

Instructions

Pineapple Cake

Preheat oven & Prepare Pan: Preheat oven to 356ºF (180ºC) fan-forced. Lightly grease a 7-inch x 11-inch (17cm x 27cm) rectangle cake tin with butter and line the base with parchment paper. Dust sides with flour, or if you're not using a non-stick tin, line the entire tin with parchment paper. Set aside.
Mix dry ingredients: In a large mixing bowl, add flour, sugar and baking soda. Whisk until well combined.
2 1/2 cups (300g) all-purpose flour,, 1/2 cup granulated sugar, 1 1/2 tsp baking soda
Whisk eggs: In a separate small bowl, whisk the eggs with a fork.
2 large eggs,
Combine wet and dry ingredients: To the flour mixture, add whisked eggs, can of crushed pineapple (plus the juice) and the vanilla.
16 oz. (2 x 8 oz. cans / 454g) canned crushed pineapple with juice,, 1 tsp vanilla extract
Mix batter: Using a rubber spatula or wooden spoon, fold and mix until incorporated and no visible streaks of flour remain. Do not over-mix.
Transfer to tin: Pour batter into the prepared cake tin, spreading it out evenly with the spatula.
Bake: Bake for 22-25 minutes or until a toothpick inserted into the middle comes out clean or with only a few moist crumbs. It will be lightly golden.
Cool the cake: Remove from oven and set aside to cool in the tin for 10 minutes. Gently remove from the tin and transfer to a wire rack to cool completely.

Lime Icing

Sift powdered sugar: In a medium-sized mixing bowl, sift over powdered sugar.
1 1/2 cups (240g) powdered sugar
Add wet ingredients: Pour in melted butter and lime juice. Whisk until well combined, smooth and thick. There should be no lumps of sugar left.
30 g unsalted butter,, 2 Tbsp freshly squeezed lime juice
Ice the cake: Spread frosting onto the cooled cake and sprinkle with shredded coconut.
1/2 cup unsweetened shredded coconut
Set & Serve: Set aside for 30 minutes or until the frosting has set. Slice into squares and enjoy!

Notes

Store: Keep in an airtight container at room temperature or in the refrigerator for up to 5 days.

Freeze: Wrap slices in plastic wrap and store in an airtight freezer-safe container for up to 3 months.

Thaw: Defrost at room temperature for a few hours or overnight in the fridge.

Nutrition