Sweet pineapple and toasty coconut are always a happy combination and they make this cake mouth-wateringly delicious.
The Ross Family celebrates any occasion with something freshly baked.
Garden Clinic members who turned up at our free garden classes shared in the bounty, and this fabulous cake, with its caramelised pineapple topping and
coconut-flavoured base, was a big favourite. It’s good served warm not long after it comes out of the oven, or at room temperature, with a nice dollop
of fresh whipped cream.
Photo - violeta pasat/Shutterstock.com
What you need:
1/2 pineapple, peeled, cored, thinly sliced
1/4 cup brown sugar
125g butter, softened, extra
1 cup caster sugar
1/2 cup plain flour
1/3 cup self-raising flour
1/2 cup desiccated coconut
1/2 cup coconut milk
What to do:
Preheat oven to 160°C. Grease and line a 20cm round cake tin.
Melt the butter in a large frying pan over medium-high heat. Add the pineapple and cook for 1-2 minutes or until golden. Sprinkle with brown sugar
and cook, turning occasionally, for 1-2 minutes or until sugar dissolves. Remove from heat. Arrange the pineapple slices over the base of the
prepared pan. Drizzle with pan juices.
Use an electric mixer to beat the extra butter and caster sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition.
Add the flours, coconut and coconut milk and stir to combine. Spoon the batter over the pineapple and smooth the surface.
Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Remove from heat and set aside for 15 minutes before turning onto a wire
rack to cool.
Text: Robin Powell