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Pineapple & coconut cake
Pineapple & coconut cake
Serves
10 to 12
Cooks In
1 hour 30 minutes plus cooling
Difficulty
Super easy
Jamie Magazine
Fruit
Afternoon tea
Mother's day
Puddings & desserts
Nutrition per serving
Calories
358
18%
Fat
25g
36%
Saturates
17g
85%
Sugars
15.8g
18%
Salt
0.3g
5%
Protein
5g
10%
Carbs
30.6g
12%
Fibre
3g
-
Of an adult's reference intake
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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Recipe From
Jamie Magazine
By Laura Fyfe
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Method
Preheat the oven to 180ºC/gas 4.
Peel, core and finely chop the pineapple.
Cream the butter and sugar until light and fluffy, then beat in the eggs followed by the sour cream.
Sift in the flour, bicarbonate soda and a pinch of sea salt and fold through, then mix in the coconut and pineapple.
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.
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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Recipe From
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By Laura Fyfe
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