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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
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. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
