PINEAPPLE AND COCONUT CAKE

Serves 10-14

Butter, for greasing

280g self-raising flour

120g coconut sugar

120g caster sugar

100g desiccated coconut

100g walnuts, finely chopped

1 tsp bicarbonate of soda

300g finely chopped fresh pineapple (about ⅓ pineapple)

3 large eggs, lightly beaten

100ml vegetable oil

Dried pineapple, edible flowers and chopped pistachio nuts, to serve

Cream cheese frosting

400g cream cheese, softened

200g crème fraîche

200g 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, walnuts and bicarbonate of soda in a bowl, add fresh pineapple, eggs 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, edible flowers and chopped pistachio nuts to serve.