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Pineapple & coconut cake
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Total Time:
1 hour 30 minutes
1 hour 30 minutes
Ingredients:
- 200 g fresh pineapple
- 110 g unsalted butter (at room temperature) plus extra for greasing
- 110 g caster sugar
- 2 large free-range eggs
- 250 ml sour cream
- 200 g self-raising flour plus extra for dusting
- ¼ tesapoon bicarbonate of soda
- 150 g desiccated coconut
- 1-2 tablespoons icing sugar
Instructions:
- Preheat the oven to 180ºC/gas 4. Peel, core, and finely chop the pineapple. Cream the butter and sugar until light and fluffy. Beat in the eggs, followed by the sour cream. Sift in the flour, bicarbonate soda, and a pinch of sea salt, and fold through. Mix in the coconut and pineapple. Pour into a lightly buttered and floured 18cm baking tin. Bake for 1 hour to 1 hour 15 minutes until golden and a skewer comes out clean. Cool slightly in the tin before transferring to a wire rack to cool completely. Dust with icing sugar before serving.
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