Pineapple and Coconut Cake

Prep Time: 15 mins

Cook Time: 45 mins

Serves: One Cake

Ingredients
2 tblsp desiccated coconut
2/3 cup vegetable oil
3 eggs, lightly beaten cup caster sugar
2 tsp imitation vanilla essence
2/3 cup unsweetened crushed pineapple, well drained
1 cup desiccated coconut, extra
2 cups self-raising flour
2 tblsp milk
Toasted shredded coconut, optional, for decoration
1 1/2 cups icing sugar
2 tblsp pineapple juice
2 tsp unsalted butter

Here's how

Preheat the oven to 180C. Brush a deep, 20cm baba tin with melted butter or oil. Coat base and sides evenly with desiccated coconut; shake off excess.
1. Using electric beaters, beat the oil, eggs, sugar and the essence in a small mixing bowl at high speed for 3 minutes or until mixture is thick and increased in volume.

2. Transfer mixture to large mixing bowl; add pineapple and coconut. Using a metal spoon, fold in the sifted flour alternately with the milk. Stir until just combined and the mixture is almost smooth. Spoon mixture evenly into prepared tin; smooth the surface. Bake for 45 minutes or until skewer comes out clean when inserted in the centre. Leave the cake in the tin for 5 minutes before turning it onto a wire rack to cool.

3. To make pineapple icing: combine sifted icing sugar, juice and butter in a small heatproof bowl. Stand bowl in a pan of simmering water, stirring mixture until the butter has melted and the icing is glossy and smooth. Cool slightly. Using a spoon, drizzle the icing over the top of the cake, allowing it to run freely down the sides. Scatter the toasted, shredded coconut over the cake, if using.

Tip: This cake stores for three days in an airtight container in the refrigerator or up to two months in the freezer un-iced.