Jamie Magazine
By Laura Fyfe
Pineapple & coconut cake
1 hr 30 mins plus cooling
Super easy
serves 10
Recipe From
Ingredients
200g fresh pineapple
110g unsalted butter (at room temperature), plus extra for greasing
110g caster sugar
2 large free-range eggs
250ml sour cream
200g self-raising flour, plus extra for dusting
¼ teaspoon bicarbonate of soda
150g desiccated coconut
1-2 tablespoons icing sugar
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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