Pineapple & coconut cake

Name: Pineapple & coconut cake
Total time: 1 h 30 min
Yield: 10 to 12
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

Serves 10 to 12

Cooks In1H 30M plus cooling

DifficultySuper 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

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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Jamie Magazine

By Laura Fyfe

Tap For Ingredients

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.