Pineapple And Coconut Cake
Deliciously sweet and moist cake
Equipment
- 900g loaf tin
Ingredients
- 150 g self-raising flour
- 75 g desiccated coconut
- 75 g caster sugar
- 110 g butter softened
- 2 eggs
- 227 g tin of pineapple chunks chopped
- 75 g sultanas and raisins mixed
- 2 tablespoons sugar
Instructions
- Preheat the oven to 170 degrees C
- Grease a 900g loaf tin
- Mix together the flour, butter, sugar and eggs and about two thirds of the coconut, keeping some aside.
- Fold in the fruit and pineapple, reserving the juice from the tin
- Put the mixture in the prepares tin and smooth over the top
- Sprinkle the remaining coconut evenly on the top.
- Bake for 40-45 minutes until a skewer comes out clean
- Mix 4 tablespoons of pineapple juice with the sugar and spoon over the cake while it is still hot.
- Allow to cool before gently turning out on a cooling rack
Notes
- You can use pineapple chunks, slices or pieces - just chop them up quite small
- Use any mix of dried fruit - I used an even amount of sultanas and raisins.
- It is a very moist cake so requires careful handling especially when still warm