Pineapple & coconut cake

Pineapple & coconut cake

dessert recipes | serves 1012

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 6075 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.


Recipe Laura Fyfe
Photo Sam Stowell

from Issue 20


110g butter
110g caster sugar
2 eggs
250ml sour cream
200g self-raising flour
tsp bicarbonate of soda
150g desiccated coconut
200g pineapple, peeled, cored, finely chopped
12 tbsp icing sugar

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