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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
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
