Nutritional Info

Nutrition Facts

Serving Size 1 (64g)

Calories 137
Calories from Fat 86 (63%)
Amount Per Serving %DIV
Total Fat 9.5g 15%
Saturated Fat 1.9g 10%
Monounsaturated Fat 4.4g
Polyunsaturated Fat 3.3g
Trans Fat 0.0g
Cholesterol 0.3mg 0%
Sodium 400.3mg 17%
Potassium 82.3mg 2%
Total Carbohydrate 11.5g 4%
Dietary Fiber 0.4g 2%
Sugars 7.6g
Protein 1g 2%

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Recipe Description
Sweet tasting pineapple and fresh citrus make this cake a true delight! Try serving this dessert after a summer evening barbecue, or after a light brunch.
Prep time
20 min
Cook time
30 min
Ready In
50 min


Serves Tool

Serves To:USMetric
1 Tablespoon(T)  vegetable oil
2 Teaspoon(t)  unsweetened orange juice concentrate
1 Tablespoon(T)  vegetable oil
3 Tablespoon(T)  unsweetened apple juice concentrate
2 Tablespoon(T)  all purpose flour
2 1/2 Teaspoon(t)  baking soda
2 Tablespoon(T)  all purpose flour
3 Tablespoon(T)  unsweetened apple juice concentrate
2 Teaspoon(t)  unsweetened orange juice concentrate
1 Tablespoon(T)  vegetable oil
6   egg whites, or 3 extra large eggs
2 1/2 Teaspoon(t)  orange rind, grated
3/4 Cup(c)  unsweetened diced pineapple tidbits, drained
1 Tablespoon(T)  vegetable oil
1/4 Cup(c)  pecans, chopped
1 Teaspoon(t)  water
2 Teaspoon(t)  unsweetened orange juice concentrate
1 Tablespoon(T)  vegetable oil
1 1/2 Cup(c)  unsweetened coconut


Preheat oven to 325°F. Grease and flour a 13 by 9 by 2 inch baking pan. To make topping: In a medium sized bowl, combine coconut with oil, concentrate, water, and nuts. Stir and set aside. To make batter: Dice pineapple and measure out 1/2 cup. Place pineapple in a hand strainer and press lightly with a spoon to reduce moisture content. Set aside. Grate orange rind and set aside. In a large bowl, combine eggs, oil and concentrates. Beat for 1 minute using a hand operated mechanical beater. Stir in pineapple and grated orange rind. Add flour, a little at a time, stirring, and then beat well by hand for at least 2 minutes. Stir in baking soda quickly, and then mix (28 to 30 beats). Immediately pour mixture into prepared baking pan. Sprinkle coconut topping by hand over the top of the cake batter. Bake 28 to 30 minutes, or until a cake tester inserted in center of cake comes out clean. Remove pan from oven and place on a wire rack until cake is completely cooled. To store, cover cooled cake with plastic wrap or in an airtight container and store on countertop or freeze.

Additional notes

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