Pins Colada Cake

• 总时间: 50 minutes

配料

60g unsalted butter (melted)

100g light brown sugar

250g self raising flour

1 tsp baking powder

100g unsalted butter

250g caster sugar

3 large eggs

1 tsp vanilla extract

1 can of full fat coconut milk

100g desiccated coconut

1 425g can of pineapple slices

2-4 tbsp white rum (optional)

8-10 maraschino cherries

步骤

Preheat your oven to 175°c fan and grease a fully line the bottom and sides of a 10” round cake tin (use a 9x13” oblong tin as an alt)

Mix the melted butter and light brown sugar together and spread over the base of the tin. Arrange the pineapple slices and cherries in a pattern on the bottom.

Warm the coconut milk and leftover pineapple juice in a small saucepan until just hot. Remove from the heat and stir in the desiccated coconut. Leave to cool.

Beat the butter, sugar and vanilla together until pale and creamy. Add the eggs in one at a time and continue beating until incorporated. Add the wet coconut mix and stir. Sift in the flour and fold gently to combine.

Gently pour the batter into the tin, being careful not to displace any of the fruit. Bake for 40-60 minutes, checking it’s done when an inserted skewer comes out clean.

Turn out onto a cooling rack to cool completely before serving.