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- 75 g
unsalted butter, softened, plus extra to grease
- 175 g
golden caster sugar
- 1 tsp.
vanilla bean paste
- 3
medium eggs, beaten
- 175 g
self-raising flour
- 5 Tbsp.
desiccated coconut
zest and juice of 1 lemon
- 75 ml
dark spiced rum
- 1 Tbsp.
golden syrup
- 300 g
fresh pineapple cut into long wedges
pinch of sea salt flakes
- 25 g
toasted coconut flakes
- Step 1
Preheat oven to 180°C (160°C fan) mark 4. Grease and line an 18cm round cake tin (without a loose bottom).
- Step 2
In a large bowl, beat the butter, sugar and vanilla with a handheld whisk until light and fluffy. Gradually add the eggs. If the mixture begins to split, whisk in 1tbsp of flour.
- Step 3
Fold in the remaining flour, desiccated coconut, lemon zest and juice, and rum. Spoon 2tbsp golden syrup over the base of the tin, arrange the pineapple on top and sprinkle with a pinch of sea salt flakes. Spoon over the cake mixture and bake for 40-45min, until golden and springy to the touch. Allow to cool in the tin for a few minutes before turning out on to a serving plate. Leave to cool completely if not serving straight away.
- Step 4
Mix the remaining golden syrup and rum in a small bowl until smooth.
- Step 5
Once the cake has cooled, spoon over the rum syrup mixture, and top with the toasted coconut to serve.
GH TIP: Any leftover cake will keep for up to 2 days in an airtight container stored in a cool place.
Per Serving:
- Calories: 397
- Fibre: 3 g
- Total carbs: 39 g
- Sugars: 26 g
- Total fat: 22 g
- Saturated fat: 15 g
- Protein: 5 g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
