Pineap­ple and co­conut cake

Gourmet Traveller (Australia) - - Food -


With trop­i­cal pineap­ple and co­conut flavours, a silky sponge and vanilla cream-cheese frost­ing, this tray cake is the per­fect sweet fin­ish for your out­door feast. Pic­tured p91.

But­ter, for greas­ing 280 gm self-rais­ing flour 120 gm co­conut su­gar (see note) 120 gm caster su­gar 100 gm des­ic­cated co­conut 100 gm wal­nuts, finely chopped 1 tsp bi­car­bon­ate of soda 300 gm finely chopped fresh pineap­ple (about 1⁄3 pineap­ple) 3 large eggs, lightly beaten 100 ml veg­etable oil Dried pineap­ple (see note), ed­i­ble flow­ers and chopped pis­ta­chio nuts, to serve CREAM CHEESE FROST­ING 400 gm cream cheese, soft­ened 200 gm crème fraîche 200 gm pure ic­ing su­gar Scraped seeds of 1 vanilla bean

1 Pre­heat oven to 175°C. Grease a 20cm x 30cm lamington tin and line with bak­ing pa­per, leav­ing a lit­tle over­hang­ing. Com­bine flour, su­gars, co­conut, wal­nut and bi­car­bon­ate of soda in a bowl, add fresh pineap­ple, egg and oil and stir to com­bine. Spread bat­ter into pre­pared tin and bake un­til golden and cake springs back when lightly pressed (25 min­utes). Cool in tin (15 min­utes), then lift out and cool com­pletely on a wire rack. 2 For cream cheese frost­ing, beat in­gre­di­ents in an elec­tric mixer fit­ted with the pad­dle at­tach­ment un­til smooth.

3 Spread frost­ing over cake and top with dried pineap­ple, flow­ers and pis­ta­chio to serve.

Note To dry your own pineap­ple slices, place thinly sliced pineap­ple on oven trays lined with bak­ing pa­per.

Bake in a low oven (100°C), turn­ing oc­ca­sion­ally, un­til al­most dried (about 1 hour). Co­conut su­gar is avail­able from health-food shops and select su­per­mar­kets.

Drink sug­ges­tion Sweet pear cider.

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