Okay so this cake turned out nice and it tasted pretty damn good. My food critic described it as very refreshing. I ended up putting a lemon drizzle over it instead of a sweet sugar icing and served it with vanilla Greek yogurt. However I also think a creamy vanilla icing with a generous sprinkle of shredded coconut would be equally good. Highly recommend this recipe too as you can see it turned out pretty well for my first go.
What you need:
440g can crushed pineapple, drained
¾ cup caster sugar
4 free range eggs (at room temperature)
1½ cups self raising flour
½ cup desiccated coconut
1. Preheat oven to 175°C. Lightly grease a 22cm springform cake tin and line it with baking paper. Strain liquid from crushed pineapple and leave to drain while preparing cake.
2. Cream butter and sugar till pale. Add eggs one at a time. Beat well and scrape bowl in between each egg (don’t rush this part as it’s what makes the cake so light).
3. Fold in flour, coconut and drained pineapple. Once combined, pour into prepared tin. Bake for 50 minutes or until a skewer comes out clean. Remove from oven and cool on a wire rack.
Sqeezed 2 lemons into a small saucepan
1/4 cup sugar
Simmer for a few minutes
Then drizzle over the cake while still warm
Decorate with a dusting of icing sugar
Serve with yogurt, cream or ice cream.
150g butter, softened
1¾ cups soft icing mixture
1 lemon, juiced
Shredded coconut, to garnish
Combine all the ingredients until smooth ice the cake when it is cooled.