Pineapple & Coconut Cake

• I came across this recipe ages ago but have only just had a chance to make it.
• The original recipe used a small tin of pineapples, which I have not seen for a while.
• I used part of a larger tin, which meant I had pineapples left to just eat or use in another dish.
• The original recipe was baked in a loaf tin, which would have made it a keks.
• However I think it is best in a flat rectangular tin – so maybe this is a placek!

Ingredients

• 150g plain flour
• 1½ teaspoons of baking powder
• 110g butter
• 75g granulated sugar
• 50g & 1 tablespoon of desiccated coconut
• 2 eggs – beaten
• 120g tinned pineapples – drained and chopped 
• 75g sultanas or raisins
• *
• 2 tablespoons of granulated sugar
• 5 tablespoons of pineapple juice

Method

• Pre-heat the oven to GM5 – 190°C.
• Drain the pineapples, reserve the juice.
• Weigh out the 120g of pineapples and chop these up into small pieces.
• Grease and line a 26 x 16cm baking tin.
• Mix together the flour and the baking powder.
• Rub in the butter till the mixture is like breadcrumbs.
• Stir in the sugar and the 50g of coconut.
• Mix in the eggs.
• Mix in the pineapples.
• Mix in the sultanas.
• Put the cake mixture into the tin and smooth the top.
• Scatter the tablespoon of coconut over the top.
• Bake for 25-30minutes.
• *
• Mix the 2 tablespoons of sugar and pineapple juice together.
• *
• Spoon the juice mixture evenly over the top of the cake as soon as you get it out of the oven.
• Leave to cool on a wire rack.