Grateful for: 35 years

Pineapple Lime and Coconut Cake

Happy birthday to me! It was my birthday on Friday and to celebrate I made this delicious Pineapple, Lime and Coconut Cake. I chose it because it’s a little bit light but still moist and sweet.

Birthdays are a time for reflection, and I found myself thinking of Ryan a lot. It’s almost two months since he passed away. He’s never going to get another birthday, he’s never going to see another of his children’s birthdays. I tried not to get caught up in my own melancholy too much. I tried to be grateful for those birthdays that Ryan did have.

I was very lucky to have lots of family visiting and sharing my birthday with me. We shared chicken and chips and kept it simple. I’ve been given not one, not two but three vouchers for amazing spa treatments, which are just what I need right now :) I’m very grateful for those!

I’m also grateful that my mum and dad made me all those years ago and that I survived being born nine weeks early. I’m grateful to all my parents, all four of them, and the role they each continue to play in my life.

I’m grateful for lunches with friends.

I’m grateful for bunches of bright, happy flowers.

I’m grateful for pineapple. And lime. And coconut.

Pineapple, Lime and Coconut Cake

adapted from Weight Watchers Magazine, November 2013

Pineapple Lime and Coconut Cake

Serves: 12


  • 100g butter or low fat spread
  • 1/2 cup (110g) caster sugar
  • 2 tsp finely grated lime zest
  • 2 eggs
  • 440g can crushed pineapple
  • 2 cups (300g) self raising flour
  • 200g light cream cheese
  • 1 Tablespoon icing sugar
  • 1 teaspoon coconut essence
  • 1 Tablespoon shredded coconut, toasted


  1. Preheat oven to 180 degrees Celsius.
  2. Lightly spray a 20cm round cake tin with oil and line the base with baking paper.
  3. Beat the sugar, butter/spread and lime in a bowl until light and fluffy.
  4. And the eggs, one at a time, beating well.
  5. Drain the pineapple, saving 1/2 cup to add to the cake mixture.
  6. Add the pineapple and 1/2 cup juice to the cake mixture then gently fold in the flour.
  7. Pour the mix into the tin and bake for 40-45 minutes.

For the icing: Beat the cream cheese, icing sugar and coconut essence until light and fluffy. Spread over the cooled cake and sprinkle with the toasted coconut.

What are you grateful for? Share with me using the hashtag #52weeksofgrateful on Instagram, Twitter and Facebook. Or leave a comment below.

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