Thursday, 18 December 2014

Pineapple and coconut cake

Oh boy I'm late writing this one up, but here goes.

Last week I walked into my parents kitchen. "Pineapple and coconut cake" dad barks at me.
"Pineapple and coconut cake"
"What about it?"
"I want you to make me one"
"Ok, for when"

So polite! But as I was already baking that afternoon and he had dessicated coconut and a tin of pineapple in the cupboard, I obliged. I rarely say no to baking or being told to bake.

The politeness continued when I returned a few hours later with a pineapple and coconut cake in hand. This time from my mother. "Oh! It doesn't look like I thought it would. I thought it would be with icing in the middle and on top." She's an icing fiend.

Apparently there were further instructions on what was required! Realising she shouldn't have said that, my mother apologised and gave me a hug. "Wait and see I said, just wait and see".

And do you know what? They soon shut up with their gobs full of cake. "Oooo this is yummy, much better than an iced filled cake".

Why thank you! 

There's no looks in this cake, it's simply cake with a dusting of icing sugar, but it's all in the taste. If you like pineapple and you like coconut you'll love this cake. Apparently it's lush with custard too as my mum found out later that night on her second helping.

So if you fancy baking a tasty cake with minimal effort, this is the cake for you!

Pineapple and coconut cake:
110g butter/Stork
110g caster sugar
2 eggs 
250ml sour cream
200g self raising flour 
1/4 tsp bicarbonate of soda 
150g dessicated coconut
200g tinned pineapple cut into chunks (drained weight)

Preheat the oven to 180/160c fan. Line a 7"/18cm tin.

Cream the butter and sugar together until light and fluffy. Beat in the eggs then the sour cream.

Add the flour and bicarbonate to combine the mix together then lastly fold through the coconut and pineapple. 

Spoon into the tin (it's quite thick) and bake for 60-75 minutes until a skewer comes out clean. 

If it's colouring too much, pop a little tin foil hat over the cake to continue cooking. 

Leave to cool then dust with icing sugar or serve warm with custard.

Like I said, it's not about looks!

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