Ingredients
- Madeira Cake Mix 5 x 500g
- Wright’s Madeira Cake Mix 500g
- Crushed Pineapple 435g
- Desiccated Coconut 125g
- Coconut Milk 200ml
- TOPPING:
- Desiccated Coconut 25g
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Pineapple & Coconut Cake
- PREP: 8 minutes
- BAKE: 55-60 minutes
- SERVES: 9
METHOD
Method: (Makes 1 cake – 12 portions)
Pour the contents of the crushed pineapple into a food process and blend to a puree.
Add the other ingredients under cake into a bowl with the pureed pineapple. Mix together to form a smooth batter.
Pour into a well greased pre-lined loaf tin.
Sprinkle over the desiccated coconut.
Bake in a lower half of a pre-heated oven 170 °C (340°F, Gas Mark 3) for approximately 55-60 minutes until golden brown and baked through.
Remove from tin after 5 minutes and allow to cool completely on a wire tray.
Dear Deb, I recently tried the Lime & Coconut cake which was delicious. Two problems with it. Everyone who had a piece wanted a second slice along with the recipe. Also, it was so light, moorish and crumbly that I couldn't resist eating up all the crumbs. Definitely a winner. One of your best recipes yet, and that is saying something!
Roma Chapman
Deb's Tips
Just 4 ingredients are required to achieve this clever Pineapple & Coconut cake. inspired by a Pina Colada & yes you can add a couple of tablespoons of rum then top the jug to 200ml of water - adults only! This tastes coconutastic. Deb the Bread