Milk toasted shredded coconut, optional, for
Preheat oven to moderate 180oC.
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.