Tropicana Cake


4 oz butter
4 ½ oz caster sugar
3 eggs
4 ½ oz self-raising flour
½ tsp baking powder
1 oz desiccated coconut
Rind of lemon, pared and chopped, not grated, leaving a few strands for decoration (save juice)
3 ½ oz crushed pineapple, well drained
2 large eggs
Approx. 2 oz Icing sugar for lemon icing


  1. Preheat the oven to 180℃ /Gas 4 / fan oven 160℃
  2. Butter and line a 7” round cake tin.
  3. Cream butter and sugar until pale & fluffy, lightly whisk eggs and fold into mixture.
  4. Add flour, coconut, pineapple, and lemon rind.
  5. Pour mixture into cake tin.
  6. Bake for 40 – 45 minutes or until knife comes out clean.
  7. Turn out onto wire rack to cool.
  8. Mix lemon juice with icing sugar, until slightly runny, spread on top of cake and decorate with lemon rind and a little coconut.