Pineapple Coconut Cake Recipe

2 tablespoons

2/3 cup

3

2/3 cup

2

2/3 cup

1 cup

2 cups

2 tablespoons

Pineapple Icing

1 1/2 cups

2 tablespoons

2 teaspoons

Desiccated coconut

Vegetable oil

Eggs, lightly beaten

Caster sugar

Vanilla essence

Unsweetened crushed pineapple, well drained

Desiccated coconut, extra

Self-raising flour

Milk toasted shredded coconut, optional, for decoration

Icing sugar

Pineapple juice

Unsalted butter

• Preheat oven to moderate 180^oC. Brush a deep, 20cm baba tin with melted butter or oil. Coat base and sides evenly with desiccated coconut, shake off excess.
• Using electric beaters, beat the oil, eggs, sugar and the essence in a small mixing bowl at high speed for 3 minutes or until mixture is thick and increased in volume.
• Transfer mixture to large mixing bowl, add pineapple and coconut.
• Using a metal spoon, fold in the sifted flour alternately with the milk. Stir until just combined and the mixture is almost smooth.
• Spoon mixture evenly into prepared tin, smooth surface. Bake for 45 minutes or until skewer comes out clean when inserted in centre of cake.
• Leave cake in tin for 5 minutes before turning it onto wire rack to cool.
• To make Pineapple Icing - Combine sifted icing sugar, juice and butter in a small heatproof bowl. Stand bowl in a pan of simmering water, stirring mixture until the butter has melted and the icing is glossy and smooth. Cool slightly.
• Using a spoon, drizzle the icing over the top of the cake, allowing it to run freely down the sides. Scatter the toasted, shredded coconut over the cake, if using.