Pineapple and Coconut Cake
Made with cupboard staple ingredients, plus exotic pineapple and coconut flavours, this cake's easy-to-make but oh-so-delicious.
Substitute:
- No pineapple? Try with apples, pears or apricots.
- No desiccated coconut? Leave it out, just use some more flour.
- No vanilla? Flavour with 1 tsp of rum instead.
Prep time: 20 minutes
Cook time: 70 minutes
Total time: 90 minutes
Servings: 6
Ingredients:
250 g Pineapples
120 g Unsalted butter (at room temperature) / Vegan butter
120 g Caster sugar
2 Large eggs
1 tsp Vanilla paste
240 g Natural Yoghurt / Vegan yoghurt
150 g Self raising flour
4 g Bicarbonate of soda
150 g Desiccated coconut
Recipe:
- Preheat the oven to 180 C/160 fan/gas mark 4. Peel and cut the pineapple into small chunks (about 2cm), then compost the peels.
- Add the butter and caster sugar to a large mixing bowl, then use an electric mixer to cream them together until light and fluffy.
- Beat in the eggs, then the vanilla and yoghurt.
- Mix in the flour, bicarbonate soda and desiccated coconut.
- Next, fold in the pineapple chunks.
- Pour the batter into a greased 20 cm cake tin add a few pineapple chunks on top for decoration if you fancy.
- Bake for 70 - 75 mins, until golden brown and a skewer comes out clean. Take it out of the oven and let cool slightly in the baking tin, then remove and leave to cool completely on your serving dish.
- Dust with icing sugar and serve.
How to store
Store in airtight containers in a cool, dry place for up to 3 days.
Leftovers
Serve with a dollop of coconut yoghurt or a scoop of vanilla ice cream.
