INGREDIENTS
- 150g butter, melted
- 1 cup sugar
- 2 eggs
- 1 cup crushed pineapple (250g)
- ½ cup desiccated coconut
- 1½ cups plain flour
- 1½ tsp baking powder
ICING
- 200g cream cheese, softened
- 1½ cups icing sugar
- 2 Tbsp crushed pineapple
INSTRUCTIONS
- Preheat oven to 170°C fanbake.
- In a large bowl whisk together butter and sugar then stir in the eggs. Add pineapple and coconut and mix again.
- Sift in flour and baking powder then fold all ingredients together until combined.
- Pour into a lined cake tin and bake for 40 minutes or until cooked through.
- Let the cake cool on a baking rack before icing.
- Use a mixer or electric beater to whisk cream cheese for 2 minutes. Add icing sugar and crushed pineapple. Whisk again to mix it all together until it is thick and creamy.
- Spread over the cooled cake and serve.
NOTES
- Lime zest would be a lovely addition to the icing.
- If you can’t get cream cheese a standard lemon or lime icing would be delicious.
- If you only have pineapple pieces or slices you could blend them first.
- To make this gluten free, simply substitute the flour for gluten free flour.
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