Pineapple Coconut Caramel Cake

• servings: Serves 15
• total time: 41 minutes

Ingredients

Sauce topping

50 gms butter

300 gms chopped pineapple - it’s beautiful fresh right now

100 gms dark brown sugar

100 mls double cream - single will work either

Cake

200 gms very soft butter

250 gms self raising flour

75 gms desiccated coconut

150 gms caster sugar

3 eggs

1 tbsp vanilla

3/4 tsp ground ginger

Directions

Preheat oven to 160°C fan

Add butter to a hot pan and melt well. Add the pineapple and allow to reach bubbling point. Let it cook for a moment or two to let some of the juice burn off. Add the brown sugar and allow it to bubble again. Finally add the cream, bring to bubbling point again and let it bubble for a minute or so then take off the heat and set aside.

For the cake mix - add all to a bowl and mix well. Pour that mix into a parchment lined tray. Using a slotted spoon top this mix with the pineapple and add a little of the toffee sauce - don’t douse the cake or it will affect the baking.

Bake for forty minutes.

Serve hot or cold - drizzle the toffee sauce on top and serve with cream, ice cream, custard - or all three!

Let me know if you’ll try it 😊