Prep
1hrBake
50 minsServes
8 to 10Difficulty
Medium About
A tropical twist on the classic lemon and poppy seed cake, this simple recipe will be a real showstopper.
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
Full fat
Pineapple
Medium
Coconut oil
Fairtrade Tate & Lyle Light Muscovado Sugar
Plus 2-4 extra tbsp
Large eggs
Self raising flour
Sifted
Pineapple puree
Desiccated coconut
Poppy seeds
Double cream
For decoration
Honey
Poppy seeds
Edible glitter or tiny stars to decorate
Fairtrade Tate & Lyle Light Muscovado Sugar
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Whatever you’re doing this Mother’s Day, make it even better with a generous slice of Victoria sponge and a perfectly brewed cuppa 🍰☕️
This beautiful British classic is a great bake for beginners and we’ve put together an easy-to-follow recipe using our pure Fairtrade cane caster sugar.
Want to give it a try? Find the recipe via link in our bio 🥣
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Cutting back on caffeine doesn’t have to mean cutting your coffee ritual altogether. After all, isn’t that what mornings were made for?
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Key initiatives funded by our Fairtrade Premium have included a programme focused on female empowerment by The Progressive Sugarcane Producers Association. This pilot project engaged women across four communities in Belize, providing them with essential skills in financial literacy, economic opportunities, and hands-on training.
These women, including Elsa Perez, learned to manage their sugarcane revenues, explore small business entrepreneurship, and diversify their income sources.
Learn more: https://www.sustainablyrefined.com/case-studies/uplifting-and-empowering-women-with-fairtrade/
Perfect for cosying up on chilly days, our creamy caramel latte is really easy to make, with a splash of our Barista Collection caramel syrup. Here’s how…
120ml Semi-skimmed milk
100ml Freshly brewed coffee
15ml Tate & Lyle caramel coffee syrup
5ml Tate & Lyle demerara sugar (optional)
Heat the milk and syrup in a small pan till frothy.
Turn down the heat, stirring in the coffee (and sugar if you like).
Pour and enjoy.
☕️ Our syrups are all vegan, so if you switch up your milk, your latte can be too.
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Ever wondered which sugar works best in pancakes? We’ve got you. Because this pancake day we’re here to help you pick the perfect sugar… whether you’re whipping up a classic batch or something altogether more indulgent.
Take a look, take your pick and have fun flipping! 🥞
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Stuffed with creamy white chocolate chips, our red velvet cookies bake beautifully, for a deliciously crispy outside and a chewy, gooey middle.
Our light brown soft sugar gives them lots of buttery, caramel flavour, making them the perfect indulgent treat for any day of the week 🍪
Find the full recipe via the link in our bio.
#TateAndLyleSugars #WeLoveBaking #Baking #RedVelvetCookies
We have been refining cane sugar in east London since 1878, and our roots run deep. We want our business and people to continue to thrive - from the raw sugarcane through our whole supply chain – and aim to become the most ethical and sustainable cane sugar refiner in the world.
Learn more: https://www.sustainablyrefined.com/.
The perfect Valentine’s cocktail? It’s got to be a smooth, creamy hazelnut espresso martini – and just for you, we’ve put together our best recipe.
We’ve chosen slow-roasted Mayan Gold coffee from @cafedirect because its caramel flavours pair perfectly with our Barista Collection hazelnut syrup.
Just pour everything over ice in a cocktail shaker, shake it up and strain into a chilled coupe glass. Finish with a few whole roasted coffee beans. Happy Valentine’s ❤️
45ml Vodka
30ml Hot Cafédirect Mayan Gold coffee
15ml Espresso coffee liqueur
7.5ml Hazelnut liqueur
7.5ml Tate & Lyle hazelnut syrup
Get your Tate & Lyle hazelnut syrup at the link in @tateandlylesugars’ bio.
Please drink responsibly.
#TateAndLyle #CafeDirect #Coffee #EspressoMartini #ValentinesDay
*CLOSED*
Like to take your morning coffee to a whole new level? We’ve teamed up with @cafedirect to give you the chance to win our ultimate barista bundle…
☕️ A beautiful Sage Barista Express bean-to-cup coffee machine
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Here`s how to enter:
1) Follow @tateandlylesugars and @cafedirect
2) Like this post
3) Tell us in the comments your favourite coffee and syrup combo
✨ Good luck! ✨
Competition ends at 23:59 on 14th February 2025. Must be a UK resident and 18+ to enter. Entries can be made by the Instagram or Facebook post. One winner will be randomly selected by @tateandlylesugars. The winner will be contacted directly by @tateandlylesugars to arrange delivery of the prizes. Prizes may take 30 days to arrive. Prizes cannot be changed. This offer is in no way sponsored, endorsed, administered or associated with Meta. Failure by the winner to accept the prize within 5 days will result in another winner being chosen. Please do not reply to any other account regarding this competition apart from @tateandlylesugars and @cafedirect. Please click the link in our bio for the full list of T&Cs.
#TateAndLyle #CafeDirect #Coffee #SageAppliances
They might look super fancy, but chocolate truffles are surprisingly easy to make. They only need a few ingredients, and our pure cane caster sugar gives them a lovely smooth, silky texture.
So if you’re looking for a handmade Valentine’s present, why not give them a go?
Find the perfect recipe via the link in our bio ❤️
#TateAndLyleSugars #WeLoveBaking #Baking #ChocolateTruffles
*CLOSED* Get back into baking this January with our Ultimate Baking Bundle.
You could win a bundle of goodies from @carrs_flour and @tateandlylesugars:
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Here`s how to enter:
1) Follow @carrs_flour and @tateandlylesugars
2) Like this post
3) Tell us in the comments what you would bake with these prizes
✨ Good luck and happy baking! ✨
Competition ends 29th January. Must be a UK resident and 18+ to enter. One winner will be randomly selected by @carrs_flour. The winner will be contacted directly by @carrs_flour to arrange delivery of the prizes. Prizes may take 30 days to arrive. Prizes cannot be changed. This offer is in no way sponsored, endorsed, administered or associated with Instagram. Failure by the winner to accept the prize within 72 hours will result in another winner being chosen. Please do not reply to any other account regarding this competition apart from @carrs_flour and @tateandlylesugars. Please click the link in our bio for the full list of T&Cs.
Research shows that in Central American countries, like Belize where most of our Fairtrade sugar is grown, women typically earn a third less than men, and less than half of women are part of the workforce (compared to 78% in the UK).
Since 2008, Tate & Lyle`s Fairtrade licensed sales in the UK have contributed an estimated £32 million in Fairtrade Premium. Initiatives funded by the brand’s Fairtrade Premium have included a programme focused on female empowerment by The Progressive Sugarcane Producers Association.
Learn more: https://www.sustainablyrefined.com/case-studies/uplifting-and-empowering-women-with-fairtrade/
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