![](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/09/pineapple-poppy-seed-cake-francis-quinn.jpg)
Prep
1hrBake
50 minsServes
8 to 10Difficulty
Medium![](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/09/pineapple-poppy-seed-cake-francis-quinn.jpg)
About
A tropical twist on the classic lemon and poppy seed cake, this simple recipe will be a real showstopper.
![](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/08/Fairtrade-Light-Muscovado-72x128.png)
Watch video instructions or scroll for step-by-step
Preheat the oven to 180°C, fan 160°C. Grease and line a round 7” deep cake tin, or two sandwich tins of the same size. Place your coconut oil into a small/medium saucepan, remove your can of coconut milk from the fridge and drain out the coconut milk that has separated from the cream into the saucepan.
Scoop the cream out of the can and place it in a medium to large bowl, before placing this back in the fridge to chill. You will be using this bowl to beat the topping mix together later.
Heat the coconut mixture together over a medium heat until it has melted, remove the saucepan from the heat and leave to cool slightly.
Using an electric hand beater, whisk the sugar, coconut mixture and eggs together until combined into an emulsion. Sift over the flour and fold through the mix, add in the set aside pineapple puree, poppy seeds and desiccated coconut and fold this fully through the cake batter.
Transfer into your lined tin/s and bake for approx 50 minutes if baking it in a deep tin (25 if using two sandwich tins). Either way keep an eye and check on the cakes 5/10 minutes before this time. They are baked once they look golden brown and a sharp knife or skewer comes out clean when inserted into the centre of the cake. Leave to cool slightly in their tins before transferring to cooling racks.
Remove your bowl with chilled coconut cream from the fridge add in the double cream and Tate & Lyle light muscovado sugar. Beat together until fully combined and thickened.
Slice your cooled and baked cake in half and apply your set aside pineapple syrup to both sponges, cut side up, with a paintbrush. Next take the cake stand, plate or display board you will using to serve your cake on, and dab a bit of the coconut cream on to it, to act as glue, before laying over one of your cake sponges-cut side up on to it.
Using a spatula, transfer just under half of your mixture on to half of the cake spreading over its surface. Place the other cake half on top and carefully set into place.
Next transfer more of the coconut cream around the sides of the cake. Once all of the sides are covered, run the spatula right around the cake. Continue spreading and scraping until you have a light covering of frosting sitting on the surface of the cake and a fairly smooth finish. You are not looking to completely cover the sponge crumb, but instead aim for a semi-naked finish. Cover the top of the cake with the remaining topping, pushing the mixture over the edges. Then once smooth and run your spatula around the exterior edge of the cake to collect the overhanging mixture from the top.
Take your gold tipped pineapple leaves and with a pair of sharp scissors cut their base ends into a subtle point to make it easier to insert them into the cake. Press into the top of the cake in a cluster, ensuring the leaves are at different heights to create an organic yet structured finish.
Place 4 pineapple flowers on to the top of the cake, as the picture and film illustrate. To decorate the sides of the cake with the remaining 2 flowers, take 2 straight sewing pins and carefully press into the centre of the flowers and then insert into the side of the cake. Making sure you remember to remove the pins before eating the cake and flowers!
To add a bit of Caribbean sparkle to the cake, subtly sprinkle some of the copper crunch over the top of the cake, in and around the pineapple flowers before finally adding a light dusting of edible gold glitter. Finally take some of the Tate & Lyle light muscovado sugar and scatter around the base of the cake to resemble sand, before serving.
Ingredients – 10 items
1
For the cake
![Coconut milk](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Coconut-milk.jpg)
Coconut milk
Full fat
![](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/11/Pineapple.jpg)
Pineapple
Medium
![Coconut-butter](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Coconut-butter.jpg)
Coconut oil
![Fairtrade Light Muscovado](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Fairtrade-Light-Muscovado.jpg)
Fairtrade Tate & Lyle Light Muscovado Sugar
Plus 2-4 extra tbsp
![Eggs](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Eggs.jpg)
Large eggs
![Flour](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Flour.jpg)
Self raising flour
Sifted
![](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/11/pineapple-puree.jpg)
Pineapple puree
![Flaked coconut](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Flaked-coconut.jpg)
Desiccated coconut
![Poppy-seeds](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Poppy-seeds.jpg)
Poppy seeds
![Cream](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Cream.jpg)
Double cream
For decoration
![](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/10/honey.jpg)
Honey
![Poppy-seeds](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Poppy-seeds.jpg)
Poppy seeds
![](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/11/glitter.jpg)
Edible glitter or tiny stars to decorate
![Fairtrade Light Muscovado](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Fairtrade-Light-Muscovado.jpg)
Fairtrade Tate & Lyle Light Muscovado Sugar
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Maybe fetch a bib before you click this next link. Because mouth watering is guaranteed!
Beautiful, quick desserts that look great without any baking required... (Recipe links in bio.)
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Beautiful, quick desserts that look great without any baking required... (Recipe links in bio.)](https://www.wearetateandlylesugars.com/wp-content/plugins/instagram-feed-pro/img/placeholder.png)
Forget the cherry, there`s much better things you can pop on top of a cake these days!
Things like these personalised fondant cupcake decorations - an ideal way to turn your baking gifts up a notch.
Just follow the steps from @elliebakess to make your own...
Step 1: Dust your surface in icing sugar, I used @tateandlylesugars as this icing sugar
ensures your fondant doesn’t stick to the surface or your hands! (It’s also great for use
in everyday baking such as in buttercream or glace icing)
Step 2: Take your fondant icing and add a few drops of food colouring. Mix this
together with your hands until you have achieved your desired colour - I like to mix
until I get a marble effect.
Step 3: Take an outbosser stamp of your choice and firmly press this onto the fondant
icing. A rolling pin helps with this too.
Step 4: Carefully peel the fondant icing away from the stamp and use a cookie cutter
to cut it out into your desired shape - circles always work well for cupcake toppers.
Step 5: Paint the raised text in any colour (You can use edible paint for this or mix
lustre dust and alcohol to create your own) Enjoy!
![Forget the cherry, there's much better things you can pop on top of a cake these days!
Things like these personalised fondant cupcake decorations - an ideal way to turn your baking gifts up a notch.
Just follow the steps from @elliebakess to make your own...
Step 1: Dust your surface in icing sugar, I used @tateandlylesugars as this icing sugar
ensures your fondant doesn’t stick to the surface or your hands! (It’s also great for use
in everyday baking such as in buttercream or glace icing)
Step 2: Take your fondant icing and add a few drops of food colouring. Mix this
together with your hands until you have achieved your desired colour - I like to mix
until I get a marble effect.
Step 3: Take an outbosser stamp of your choice and firmly press this onto the fondant
icing. A rolling pin helps with this too.
Step 4: Carefully peel the fondant icing away from the stamp and use a cookie cutter
to cut it out into your desired shape - circles always work well for cupcake toppers.
Step 5: Paint the raised text in any colour (You can use edible paint for this or mix
lustre dust and alcohol to create your own) Enjoy!](https://www.wearetateandlylesugars.com/wp-content/plugins/instagram-feed-pro/img/placeholder.png)
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Filled with watermelon, strawberries and pomegranates, this light glass of creamy, biscuity layers is an ideal partner to cool down in the shade with...
(See recipe link in bio!)
![We've given the trifle a little refresh here... And wouldn't you know it, it's ended up ten times more refreshing!
Filled with watermelon, strawberries and pomegranates, this light glass of creamy, biscuity layers is an ideal partner to cool down in the shade with...
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Whenever you`re in London, make sure you pay a visit...
Now an internationally recognised bakery, @breadaheadbakery started life as a small stall in London’s Borough Market but over the last 10 years and counting, it’s grown into a beloved institution.
With 5 London locations, they bake up the classics you know so well and elevate them to standards you didn`t know were possible.
That`s why we`re so pleased it`s us that lines their shelves! 🏆
#TrustedByTheBest
![Whenever you're in London, make sure you pay a visit...
Now an internationally recognised bakery, @breadaheadbakery started life as a small stall in London’s Borough Market but over the last 10 years and counting, it’s grown into a beloved institution.
With 5 London locations, they bake up the classics you know so well and elevate them to standards you didn't know were possible.
That's why we're so pleased it's us that lines their shelves! 🏆
#TrustedByTheBest](https://www.wearetateandlylesugars.com/wp-content/plugins/instagram-feed-pro/img/placeholder.png)
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Anyone tried this before!?](https://www.wearetateandlylesugars.com/wp-content/plugins/instagram-feed-pro/img/placeholder.png)
Might be too warm but this next link will cool you down...
Beautiful, quick desserts that look great without any baking required!: https://www.wearetateandlylesugars.com/blog/no-bake-desserts-that-will-make-your-mouth-water/
![Might be too warm but this next link will cool you down...
Beautiful, quick desserts that look great without any baking required!: https://www.wearetateandlylesugars.com/blog/no-bake-desserts-that-will-make-your-mouth-water/](https://www.wearetateandlylesugars.com/wp-content/plugins/instagram-feed-pro/img/placeholder.png)
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What would you make with this bag of Tate & Lyle Pure Cane Preserving Sugar?
![Passionate preservers where are you!?
As well as marmalades and jams, our Pure Cane Preserving Sugar is a gateway to delicious jars of peaches, plums, gooseberries and all-sorts!
What would you make with this bag of Tate & Lyle Pure Cane Preserving Sugar?](https://www.wearetateandlylesugars.com/wp-content/plugins/instagram-feed-pro/img/placeholder.png)
Never let buttercream get the best of you...
Once you know the basics, this classic filling and decoration is easy to master, as proved by the brilliant @elliebakess!
500g Tate & Lyle Icing sugar
250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)
Mix the butter on medium speed for 5-10 minutes! (This is the most important part) the butter should go from pale yellow in colour to pale white
Add in your icing sugar a few tablespoons at a time. Add this gradually until all is combined.
Add in your vanilla extract and pinch of salt
If your buttercream is too stiff add in a splash of milk (only a little as you will not need much!)
TOP TIPS:
Make sure your butter is softened! You can do this in 10 second bursts in the microwave
Add splashes of milk if it’s too stiff
![Never let buttercream get the best of you...
Once you know the basics, this classic filling and decoration is easy to master, as proved by the brilliant @elliebakess!
500g Tate & Lyle Icing sugar
250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)
Mix the butter on medium speed for 5-10 minutes! (This is the most important part) the butter should go from pale yellow in colour to pale white
Add in your icing sugar a few tablespoons at a time. Add this gradually until all is combined.
Add in your vanilla extract and pinch of salt
If your buttercream is too stiff add in a splash of milk (only a little as you will not need much!)
TOP TIPS:
Make sure your butter is softened! You can do this in 10 second bursts in the microwave
Add splashes of milk if it’s too stiff](https://www.wearetateandlylesugars.com/wp-content/plugins/instagram-feed-pro/img/placeholder.png)
Big, traditional, British jam doughnuts... you never see them anymore, do you!?
Well, if you miss them as much as we do, you need to track down @dohhut.
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We`re so proud to be scattered all over their dough and urge you to seek out their stores in both Leeds and London...
#TrustedByTheBest
![Big, traditional, British jam doughnuts... you never see them anymore, do you!?
Well, if you miss them as much as we do, you need to track down @dohhut.
Dusted to the nines with Tate & Lyle Sugar, Doh'hut is the home of proper jam-packed bakes - focusing on simple, classic flavours in proper portions!
We're so proud to be scattered all over their dough and urge you to seek out their stores in both Leeds and London...
#TrustedByTheBest](https://www.wearetateandlylesugars.com/wp-content/plugins/instagram-feed-pro/img/placeholder.png)
We had to spoil things for you. But it isn`t the carrots that make it taste so good...
For stronger notes of caramel and a softer, sticky texture, you can always count on our Light Muscovado.
Carrot Cake? It`s in the bag!
![We had to spoil things for you. But it isn't the carrots that make it taste so good...
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If you`re planning on embracing some cocoa this evening, here`s a myriad of ideas that can help scratch that never ending chocolate itch...
Find the full recipes in our Chocolate playlist.
#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #worldchocolateday #chocolaterecipes
![#WorldChocolateDay... let's just pretend that's not every day!
If you're planning on embracing some cocoa this evening, here's a myriad of ideas that can help scratch that never ending chocolate itch...
Find the full recipes in our Chocolate playlist.
#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #worldchocolateday #chocolaterecipes](https://www.wearetateandlylesugars.com/wp-content/plugins/instagram-feed-pro/img/placeholder.png)
We could have just popped some strawberries and cream in a bowl for Wimbledon... but that would have been too easy!
So instead, we thought we`d introduce you all to Syllabub - an old favourite from the 16th century! Made by curdling sweet cream or milk with an acid such as wine or cider, it`s like a sweet, sophisticated trifle.
Especially if you make it with Pimms like we have...
Serves 4
Ingredients:
200 g strawberries
100 ml Pimms
1 lemon
1 orange
For the Syllabub:
300 ml double cream
4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar
Method:
1. Chop your strawberries into quarters and put into a large bowl, add the Pimms and juice of the lemon and orange to the bowl. Cover and chill preferably overnight at a minimum.
2 Take your strawberries and Pimms out of the fridge and spoon into trifle glasses.
3. Whisk your double and cream and icing sugar until it holds its shape but is still spoonable.
4. Top your trifle glasses with the cream mixture and pop some strawberries on top to garnish if you fancy. Best enjoyed on a summer afternoon with the match on the tv!
#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #summerbaking #wimbledon #wimblemdonbakes
![We could have just popped some strawberries and cream in a bowl for Wimbledon... but that would have been too easy!
So instead, we thought we'd introduce you all to Syllabub - an old favourite from the 16th century! Made by curdling sweet cream or milk with an acid such as wine or cider, it's like a sweet, sophisticated trifle.
Especially if you make it with Pimms like we have...
Serves 4
Ingredients:
200 g strawberries
100 ml Pimms
1 lemon
1 orange
For the Syllabub:
300 ml double cream
4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar
Method:
1. Chop your strawberries into quarters and put into a large bowl, add the Pimms and juice of the lemon and orange to the bowl. Cover and chill preferably overnight at a minimum.
2 Take your strawberries and Pimms out of the fridge and spoon into trifle glasses.
3. Whisk your double and cream and icing sugar until it holds its shape but is still spoonable.
4. Top your trifle glasses with the cream mixture and pop some strawberries on top to garnish if you fancy. Best enjoyed on a summer afternoon with the match on the tv!
#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #summerbaking #wimbledon #wimblemdonbakes](https://www.wearetateandlylesugars.com/wp-content/plugins/instagram-feed-pro/img/placeholder.png)
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