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Crushed Pineapple Cake with Lime Frosting

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.
Course Dessert
Prep Time 20 minutes
Cook Time 25 minutes
Servings 18 squares
Calories 141kcal



  • 2 cups (300g) all-purpose flour, scoop & leveled
  • 1/2 cup granulated sugar, golden or white
  • 1 1/2 tsp baking soda
  • 2 large eggs, at room temperature, each weighing approx. 55g-60g in shell
  • 430 g /16-ounce canned crushed pineapple, do not drain
  • 1 tsp vanilla extract

Lime Frosting

  • 1 1/2 cups (225g) powdered sugar
  • 30 g unsalted butter, melted
  • 2 Tbsp freshly squeezed lime juice
  • 1/2 cup unsweetened shredded coconut


Pineapple Cake

  • Preheat oven to 180ºC (356ºF) 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.
  • In a large mixing bowl add flour, baking soda and sugar. Whisk until well combined.
  • In a separate small bowl, whisk the eggs with a fork.
  • To the flour mixture, add whisked eggs, can of crushed pineapple (plus the juice), and vanilla.
  • Using a rubber spatula or wooden spoon, fold and mix until incorporated and no visible streaks of flour remain. Do not over-mix.
  • Pour batter into prepared tin, spreading out evenly with the spatula. 
  • 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.
  • Remove from oven and set aside to cool in tin for 10 minutes.
  • Gently remove from tin and transfer to a wire rack to cool completely.

Lime Coconut Frosting

  • In a medium-sized mixing bowl, sift over powdered sugar.
  • Pour in melted butter and lime juice. Whisk until well combined, smooth and thick, there should be no lumps of sugar.
  • Spread frosting onto cooled cake and sprinkle with shredded coconut.
  • Set aside for 30 minutes or until the frosting has set.
  • Slice into squares and enjoy!


  • Use the whole can: Incorporate all contents of the canned crushed pineapple, juice included.
  • Store: Once cooled and frosted, store your cake in an airtight container, in the refrigerator for 4-5 days. 
  • Freeze the cake by cooling it completely after baking and omitting the lime frosting. Wrap tightly in plastic wrap and tinfoil, label with the date and store for up to 3 months in the freezer. Please refer to above blog post for detailed storing and freezing instructions.
  • Thaw the frozen cake by choosing either refrigerator thawing (slow, several hours) or room temperature thawing (quick, a few hours).


Calories: 141kcal | Carbohydrates: 27g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 99mg | Potassium: 36mg | Fiber: 1g | Sugar: 16g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg