I'm sorry I haven't posted for a while, I really need to get my website redesigned as even I find it hard tracking down recipes. Anyway this will be short and sweet as am in the middle of loads of work and am working on my garden so there are not enough hours in the day. I posted this picture on Instagram and lots of people asked for the recipe so here it is.
You can decorate with fresh flowers if you don't have any sugar ones to hand just make sure they are edible .
Hope you enjoy it.
Coconut and Pineapple Cake
Serves : 12
Time: 1 ½ plus cooling
250g Caster sugar
120g Dessicated coconut
250g Salted butter - softened
200g Self-raising flour plus 1 tbs
2 tsp Baking Powder
4 Medium eggs (2 separated)
2 tsp Vanilla extract
100ml Coconut milk (not the one in a tin but the one from the milk chiller) or full fat milk
200g Pineapple chunks roughly chopped (drained weight)
Icing sugar, coconut milk and flowers to decorate
26cm savarin tin greased well. (I like to use Nancy Birtwistles lining paste which you will find here with the ingredients for malt loaf https://www.nancybirtwhistle.co.uk/recipes/malt-loaf/)
Alternatively just use Trex and a coating of flour. NB Trex is better than butter for this.
If you don’t have a savarin tin you can use two 20cm sandwich tins and fill with your favourite buttercream
Preheat the oven to 160C (fan) 180C (conventional)
Put half the sugar and the coconut into a food processor and blitz for a couple of seconds, this will help to stop you getting coconut stuck in your teeth. If you don’t have a processor then have your dental floss at the ready!
Place the coconut mix, remaining sugar, softened butter, flour, baking powder in a bowl, add two whole eggs and two egg yolks, vanilla and milk. Beat with a hand held electric whisk until combined, about a minute.
Coat the chopped pineapple with a tablespoon of flour and fold into the mixture.
In a clean bowl whisk the two egg whites until stiff peaks. Fold gently into the mixture.
Spread evenly into your prepared tin and place in preheated oven.
Bake for 20-25 minutes until a toothpick inserted comes out clean. Do not overbake as coconut cake can be dry.
Remove from the oven and leave to cool in the tin.
When cold remove from the tin. Mix together icing sugar and some coconut milk to form a spreadable icing and decorate the top letting the icing run down the sides a bit.
Decorate with sugar or edible flowers