Serves 6-8

Pineapple & Coconut Cake

This Pineapple Coconut cake uses fresh Dole Tropical Gold Pineapple - it is so easy to make and oh so delicious.

Ingredients

  • 1/2 Dole Tropical Gold pineapple, finely chopped
  • 110g unsalted butter (at room temperature), plus extra for greasing
  • 110g caster sugar
  • 2 large free-range eggs
  • 250ml yoghurt
  • 200g self-raising flour
  • ¼ teaspoon bicarbonate of soda
  • 150g desiccated coconut
  • 1-2 tablespoons icing sugar

Method

  1. Preheat the oven to 180ºC
  2. Peel, core and finely chop the pineapple
  3. Cream the butter and sugar until light and fluffy, then beat in the eggs followed by the yoghurt
  4. Sift in the flour, bicarbonate of soda and a pinch of sea salt and fold through, then mix in the coconut and pineapple
  5. Pour into a lightly buttered or lined 18cm baking tin and bake for 1 hour to 1 hour 15 minutes, or until golden and a skewer comes out clean
  6. Cool slightly in the baking tin, then remove and leave to cool completely on wire rack.
  7. Dust with icing sugar to serve.
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