- 1/2 small ripe pineapple (about 350g), peeled
- 240g unsalted butter, softened
- 200g caster sugar, plus 2 tablespoons extra to caramelise
- 3 eggs
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 200g self-raising flour, sifted
- 40g desiccated coconut
HOW TO MAKE IT:
1. Preheat the oven to 170C. Grease a 20cm round, deep-sided cake pan (not springform) well.
2. Halve pineapple into 2 wedges and remove core. Thinly slice lengthways into 3-5mm slivers. Then cut each sliver in half crossways.
3. Heat 40g of the butter and the extra 2 tablespoons sugar in a large frypan over medium-high heat. Add pineapple and cook for 3 minutes on each side or until lightly caramelised. Arrange pineapple on the base of cake pan, overlapping the slices so there aren’t any gaps.
4. Beat the remaining 200g butter and sugar with an electric mixer for a good 5 minutes or until fluffy and almost white. Beat in the eggs, one by one, then the lemon juice and vanilla extract. Add the flour and coconut and combine well using the electric mixer on the lowest setting.
5. Spoon batter over the pineapple in the cake pan. Bake for 50-60 minutes until a skewer inserted in the centre comes out clean.
6. Cool in the pan on a wire rack for 10 minutes, then turn out and allow to cool completely. Cut into wedges and serve.
Thats your recipe for the weekend….do try it and whip up something special for the kids before heading back to school 🙂