This tropical Crushed Pineapple Cake with Lime Frosting is an absolute delight. Filled with sweet crushed pineapple and juice, this cake is light yet satisfying. It’s iced with a simple 3-ingredient lime frosting and finished off with a sprinkle of shredded coconut.
Preheat oven to 180ºC (356ºF). Lightly grease a 7-inch x 11-inch (17cm x 27cm) rectangle baking tray with butter then line the base with a sheet of parchment paper. Dust the sides with a light layer of plain flour. Alternatively, if you don’t have a non stick pan, grease and line the entire pan including the sides with parchment paper. Set aside.
In a large mixing bowl add flour, sugar and baking powder. Whisk until well combined.
Make a well in the centre and add eggs. With a whisk, lightly whisk to break up eggs in the well (refer to above images for a visual).
Add canned crushed pineapple along with all of the juice in the can. Then add vanilla and using a spatula, fold and mix until incorporated. Ensuring all flour is mixed through but be careful to not over-mix, just until everything is incorporated.
Pour batter into lined pan, spreading it out evenly with the spatula.
Transfer to oven and bake for 22-25 minutes or until a tooth pick inserted into the middle comes out clean. It will be lightly golden around the edges and pale in the middle.
Remove from oven and set aside to cool in pan for 10 minutes.
Remove from pan and transfer to a wire rack to cool completely.
In a medium sized mixing bowl, add icing sugar, melted butter and lime juice. Use a whisk to mix it altogether until well combined, it will turn thick. Continue to whisk until smooth and no lumps of sugar remain.
Once cake is cooled, spoon frosting onto cake and spread it on top with a spatula.
Sprinkle shredded coconut over the frosting. Set aside for 30 minutes or until the frosting has set.
Slice into squares and enjoy!
Store in an airtight container, refrigerated, for 4-5 days.