Singer Jamelia's recipe for her Jamaican Pineapple & Coconut Cake

Published Sunday, May 18 2014, 10:20 BST  |  By  |  Add comment
We're often dreaming of sitting on a beach and enjoying a fruity rum cocktail (sigh), but we think this gorgeous cake is the second best thing.

Pineapple, coconut and a few drops of rum are all mixed together to form this Jamaican style cake. Courtesy of the singer Jamelia, a slice of this is bound to bring the sunshine to wherever you may be.

This recipe was provided by Tilda's "Mums Helping Mums" campaign, which aims to help mums give their children a better start in life.

Jamelia's pineapple and coconut cake

© Tilda's


  • 170g butter
  • 170g caster sugar
  • 3 eggs
  • 170g self-raising flour
  • 1 tin of crushed pineapple
  • 85g desiccated coconut
  • 3 tablespoons of rum
  • 226g icing sugar


1 Preheat the oven to 180c. Grease a deep baking tin with butter and line with greaseproof paper.

2 Cream together the butter and sugar in a large bowl. Add one egg at a time and beat into mixture.

3 Using a sieve, gradually add the flour to the mixture, folding in as you go.

4 Drain the pineapple and fold into the mixture (reserve the juice for icing).

5 Measure out about 43g of coconut and 1 ½ tablespoons of rum and fold into the mixture.

6 Pour the mixture into the lined baking tin and place in oven for 25 minutes, before removing and allowing to cool.

7 Once the cake has cooled, spread the remaining coconut out on a baking tray and toast in the oven for a few minutes.

8 Mix the icing sugar with the remaining rum and pineapple juice, then spread on top of cake. Sprinkle with the toasted coconut.

Prep Time

20 minutes

Cook Time

25 minutes

Nutrition Information

Serves 8

For more recipes from Tilda and the World Food Programme, head here.

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