This delicious big cake is lovely and juicy with a pineapple and coconut layer baked between layers of sponge cake.
It’s very easy to make using melted butter and a wooden spoon to stir the ingredients together. No need for any beating or fancy equipment!
Ingredients for a 23cm round cake
Preparation time : 15 mins
Oven time : 50 mins
280 g self-raising flour (2+1/4 cups)
125 g butter
150g caster sugar (3/4 cup)
450g tin pineapple chunks
125ml reserved pineapple juice (2/3 cup)
50g desiccated coconut (2/3 cup)
35 g soft brown sugar (1/2 cup)
How to: Crush the pineapple and mix with the coconut and brown sugar until well combined. Melt the butter and caster sugar in a small pan until the sugar has dissolved. Lightly beat the eggs using a fork and blend with the reserved pineapple juice.
Put the flour in a large bowl, then add the egg and butter mixtures stirring everything together with a wooden spoon. Spoon half of the cake mix into a grease proof paper lined tin and then cover with the pineapple and coconut filling. Cover this with the rest of the cake mix and smooth the surface before baking at 180°C for 50 mins. By this time the top should be golden and the cake firm to the touch. Leave the cake in the tin for 10 mins before turning onto a wire rack to cool.
I like to decorate it simply with sprinkled icing sugar although the original recipe shows a decoration with glacé pineapples.
It is lovely eaten on its own when cooled and also when warm dressed up as a dessert with cream or crème fraîche
It’s best eaten within 24 hours of baking but if well wrapped can last a couple of days.