dessert recipes | serves 10–12

1. Preheat the oven to 180C/gas 4. Cream the butter and sugar until light and fluffy, then beat in the eggs followed by the sour cream. Sift in the flour, bicarbonate of soda and a pinch of salt and fold through, then mix in the coconut and pineapple.
2. Pour into a lightly buttered and floured 18cm baking tin and bake for 60–75 minutes, until golden and a skewer comes out clean. Cool slightly in the baking tin, then remove and leave to cool completely on a wire rack. Dust with icing sugar to serve.