This Old Fashioned Pineapple and Coconut Cake recipe makes a great teatime cake
1 1/2 cups of white sugar
2 Cups of cake flour
2 tsp. baking powder
1 tsp. vanilla essence
485g tin of crushed pineapple, undrained
1/2 c. Coconut Oil
1/2 Cup sugar
1 Cup evaporated milk
1 Cup desiccated coconut
1 tsp. vanilla
Pre-heat your over to 180C
Blend all the ingredients in a bowl until well mixed.
Grease a 25cm square baking tin.
Pour mixture into the tin and bake for about 40 minutes, until cooked through.
When you remove the cake from the oven pour the icing straight over. I poked a holes into the hot cake to allow the syrup to drain through.
In a sauce pan, add the first 3 ingredients and simmer until sugar has melted.
Add the coconut and allow to simmer for another 10-15 minutes until sauce is reduced.
Recipe kindly provided by Homemade Heaven food blog.