Jamie Oliver

Pineapple & coconut cake

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Pineapple & coconut cake

Serves 10
Cooks In1H 30M plus cooling
DifficultySuper easy
Nutrition per serving
  • Calories
    358
    18%
  • Fat
    25g
    36%
  • Saturates
    17g
    85%
  • Protein
    5g
    11%
  • Carbs
    30.6g
    12%
  • Sugars
    15.8g
    18%
  • Salt
    0.3g
    5%
  • Fibre
    3g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Laura Fyfe

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Ingredients

  • 200 g fresh pineapple
  • 110 g unsalted butter (at room temperature) , plus extra for greasing
  • 110 g caster sugar
  • 2 large free-range eggs
  • 250 ml sour cream
  • 200 g self-raising flour , plus extra for dusting
  • ¼ tesapoon bicarbonate of soda
  • 150 g desiccated coconut
  • 1-2 tablespoons icing sugar
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Method

  1. Preheat the oven to 180ºC/gas 4.
  2. Peel, core and finely chop the pineapple.
  3. Cream the butter and sugar until light and fluffy, then beat in the eggs followed by the sour cream.
  4. Sift in the flour, bicarbonate soda and a pinch of sea salt and fold through, then mix in the coconut and pineapple.
  5. Pour into a lightly buttered and floured 18cm baking tin and bake for 1 hour to 1 hour 15 minutes, or until golden and a skewer comes out clean.
  6. Cool slightly in the baking tin, then remove and leave to cool completely on a wire rack. Dust with icing sugar to serve.

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Nutrition per serving
  • Calories
    358
    18%
  • Fat
    25g
    36%
  • Saturates
    17g
    85%
  • Protein
    5g
    11%
  • Carbs
    30.6g
    12%
  • Sugars
    15.8g
    18%
  • Salt
    0.3g
    5%
  • Fibre
    3g
    -

Of an adult's reference intake


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