Pineapple Cake With Crunch Coconut Topping

• 450 g crushed pineapple in syrup
• 125 g butter, softened
• 1/2 cup caster sugar
• 2 eggs
• 1 1/2 cups self-raising flour, sifted
• Coconut Topping
• 1/2 cup brown sugar
• 1/2 cup plain flour
• 1/2 cup shredded coconut
• 90 g butter

1. To make the topping: Combine the brown sugar, flour and coconut in a bowl.
2. Cut in the butter until crumbly and set aside until needed.
3. To make the cake, grease a 10" tube pan, line the base with parchment paper and grease.
4. Drain the pineapple, reserving 1/2 cup syrup.
5. Cream the butter and sugar in a large bowl with an electric mixer until light and fluffy.
6. Beat in the eggs one at a time and beat until combined.
7. Stir in alternately the flour and the reserved syrup, making two additions of each.
8. Spread half the cake mixture evenly over the base of the prepared pan, top with the well-drained pineapple and half the topping.
9. Spread with the remaining cake mixture and sprinkle with the remaining topping.
10. Bake at 350 degrees F for about 50 minutes and let stand 5 minutes before turning on to a wire rack to cool.

pineapple, butter, caster sugar, eggs, flour, coconut topping, brown sugar, flour, shredded coconut, butter

Taken from www.food.com/recipe/pineapple-cake-with-crunch-coconut-topping-319536 (may not work)