Go to all recipes
Pina colada traybake

Pina colada traybake


Leftovers from this easy cake, inspired by the cocktail, will keep for a couple of days in the fridge

  • Feeds 24 Feeds 24
  • Ready in 45 minutes

Each serving contains

  • Energy
    726kj 174kcal
  • Fat
    Med 14%
  • Saturates
    High 31%
  • Sugar
    Med 15%
  • Salt
    Med 4%

% of adult’s reference intake | Carbohydrates per serving : 18g

Bring Co-op to your front door

Big Bag Option


  • 75g Co-op desiccated coconut
  • 175g Co-op unsalted butter, plus extra for greasing
  • 2 tsp vanilla extract
  • 175g Co-op Fairtrade light brown soft sugar
  • 3 Co-op British free range eggs, beaten
  • 175g Co-op self raising white flour
  • 1 tsp baking powder
  • 432g can Co-op pineapple chunks in juice, drained, juice reserved

For the icing

  • Zest and juice of 1 lime, plus extra zest to serve
  • 100g Fairtrade icing sugar
  • 150g Co-op light soft cheese 50g Co-op 0% fat Greek style natural yogurt


  1. Preheat the oven to 180°C/fan 160°C/gas 4
  2. Spread the coconut out on a baking tray and bake for 3-4 mins, until lightly toasted
  3. Grease and line a 20cm x 30cm cake tin
  4. Beat the butter, vanilla and sugar until light and fluffy
  5. Add the egg a little at a time, along with a spoonful of flour to prevent the mixture curdling
  6. Fold in the rest of the flour with the baking powder
  7. Mash the pineapple using a fork, then stir into the batter, along with half the toasted coconut, until well combined
  8. Pour into the tin, then bake for 20-25 mins, until risen slightly and a skewer inserted into the centre comes out clean
  9. Leave in the tin until completely cool
  10. To make the icing, combine 2 tbsp of the reserved pineapple juice with the lime zest, juice and icing sugar
  11. Whisk in the soft cheese and yogurt, then spread the icing over the cooled cake
  12. Sprinkle with the lime zest and reserved coconut to serve

Explore more recipes