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Pineapple and Coconut Sponge

10 Portions

Self-raising flour 90g

Margarine 90g

Caster sugar 90g

Eggs 2

Baking powder pinch

Pineapple 340g

Dessicated Coconut 30g


50 Portions

Self-raising flour 450g

Margarine 450g

Caster sugar 450g

Eggs 8

Baking powder 1 tsp

Pineapple 1.7kg

Dessicated Coconut 150g


100 Portions

Self-raising flour 900g

Margarine 900g

Caster sugar 900g

Eggs 16

Baking powder 2 tsp

Pineapple 3.6kg

Dessicated Coconut 300g


  1. In a planetary mixer with the beater attachment, add the margarine and the sugar
  2. Beat on a high speed for 10 minutes until pale and fluffy
  3. Slowly mix in the eggs, one by one to prevent the mixture from splitting
  4. Scrape down
  5. Add the baking powder to the flour
  6. Add to the mixture and mix well
  7. Line trays with parchment paper
  8. Sprinkle the bottom of the trays with coconut and arrange the pineapple rings on top
  9. Pour mixture into tins, about half way up
  10. Cook at 170˚C for around 20-25 minutes or until the cake springs back to the touch or a skewer come out clean
  11. Cool
Key Points
  • You could double up this recipe and freeze some cakes for future use

Wheat, Milk, Eggs