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Photo of Pineapple, lime and coconut cake by WW

Pineapple, lime and coconut cake

Total Time
1 hr 5 min
20 min
45 min
With each bite, these flavours will make you think you are on a tropical holiday!


Reduced fat oil spread

100 g

Caster sugar

½ cup(s), (110g)

Lime rind

2 tsp, finely grated


2 medium

Canned pineapple in natural juice

440 g, (crushed)

White self-raising flour

2 cup(s), (300g)

Light cream cheese

200 g, spreadable

Icing sugar

1 tbs, sifted

Natural essence

1 tsp, (coconut)

Shredded or desiccated coconut

1 tbs, (6g) shredded, toasted


  1. 1. Preheat the oven to 180°C. Spray a 20cm round cake tin with oil, and line base with baking paper. Using electric beaters, beat the canola spread, sugar and rind in a medium bowl until light and fluffy. Add eggs, one at a time, beating well after each addition.
  2. 2. Drain the pineapple and reserve ½ cup (125ml) of the juice. Stir the pineapple and reserved pineapple juice into the egg mixture, then gently fold in the flour. Spoon into the prepared tin and smooth the surface. Bake for 45 minutes, or until cooked when tested with a skewer. Cool cake in tin for 5 minutes before turning out onto a wire rack to cool.
  3. 3. Combine the cream cheese, icing sugar and essence in a bowl. Spread over the cooled cake and sprinkle with coconut.


TIP: To toast the coconut, spread into a dry frying pan and stir over medium heat for 2 minutes, or until golden. Transfer to a plate to cool.