Pineapple cake



Yum Pineapple cake

Pineapple cake with whipped cream frosting


Shredded coconut- 75 g
Can crushed  pineapple in syrup – 450 g
Unsalted butter, softened -125 g
Eggs -2
Self – raising flour- 225 g
Sugar-110 g


Toast coconut in medium frying pan, stirring until browned lightly.
Remove from pan; let it cool. Drain pineapple over a small bowl, reserve ½ cup of the syrup, discard remaining.
Preheat the oven to 180 degrees C/160 degrees C  fan-forced.
Grease two deep 20 cms round tins, line bases and sides with baking paper.
Beat butter and sugar in a small bowl with an electric mixer until light and fluffy.
Beat in eggs, one at a time.
Transfer mixture to a large bowl, stir in sifted flour, pineapple, and then reserved syrup.
Fold in toasted coconut.
Divide mixture between tins; bake about  30-40 minutes.
Baking time may vary, as it depends on the oven.


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