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Photo of Victoria's golden pineapple cake by WW

Victoria's golden pineapple cake

3 - 4
PersonalPoints™ per serving
Total Time
50 min
15 min
35 min
Recipe by our WW Ambassador Victoria. Follow her on Instagram @victoria.on.ww.



1 medium

99% fat-free plain yoghurt

150 g

White self-raising flour

½ cup(s), (75g)

Bicarbonate of soda

¼ tsp

Ground cinnamon

1 tsp

Dry rolled oats

½ cup(s), (45g)

Brown sugar

¼ cup(s), (55g)

Shredded or desiccated coconut

cup(s), (25g)

Canned pineapple in natural juice, drained

440 g, crushed variety

99% fat-free plain natural yoghurt

cup(s), extra, to serve


  1. Preheat oven to 160°C. Lightly spray a 10cm x 20cm (base measurement) loaf tin with oil and line with baking paper.
  2. Whisk egg and yoghurt in a large bowl until smooth. Sift in flour, bicarbonate of soda and cinnamon. Stir in oats, sugar, coconut and drained pineapple.
  3. Spoon mixture into prepared tin. Bake for 35 minutes or until golden and a skewer inserted into the centre comes out clean. Set aside in tin for 5 minutes before transferring to a wire rack to cool. Slice and serve with a dollop of yoghurt.