3 December, 2015
Pineapple & Coconut Cake
Pineapple & Coconut Cake
Makes: 1 x 20cm round cake
Ingredients:
- 2 cups SR Flour
- 2 cup desiccated coconut
- 1/2 cup caster sugar
- 1 x 440g can crush pineapple in juice or syrup
- 3 eggs, lightly beaten
- 150ml coconut oil
Method:
- Preheat oven to 190 degrees Celsius and prepare a 20cm round cake tin by lining and well greasing
- Combine flour, coconut and sugar in a large bowl
- Add in the entire can of crushed pineapple (liquid included), eggs and coconut oil
- Stir will a wooden spoon until just combined
- Pour mixture into cake pan and level evenly
- Cook for 60-75 minutes, or until golden and the cake skewer inserted into the centre of the cake comes out clean
- Allow to cook in the cake tin for 10 minutes before removing and transferring to a wire rack to cool completely
- Once cool dust lightly with icing sugar to remain dairy free or serve topped with whipped cream and a sprinkling of shredded coconut.
Recipe Notes:
- Store in an airtight container in the fridge for a maximum of 3 days
- The cake uniced is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.