Pineapple Coconut cake

Pineapple Coconut cake

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INGREDIENTS

1/2 cup brown sugar
200g butter, chopped
440g can pineapple slices, drained
1 cup caster sugar
3 eggs
2/3 cup milk
1 3/4 cups self-raising flour, sifted
1 cup desiccated coconut

INSTRUCTIONS

• Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm (base) round cake pan. Line base and side with baking paper. Place brown sugar and 50g butter in a small saucepan over low heat. Cook, stirring for 5 minutes or until butter has melted. Pour mixture over base of prepared pan. Arrange pineapple slices over sugar mixture.
• Using an electric mixer, beat caster sugar and remaining butter until light and fluffy. Add eggs, 1 at a time, beating to combine. Transfer mixture to a large bowl. Add half the milk, flour and coconut. Stir until just combined. Repeat with remaining milk, flour and coconut. Spread mixture over pineapple in prepared pan. Bake for 55 to 60 minutes or until a skewer inserted in the centre comes out clean.
• Cool cake in pan for 10 minutes. Turn out onto a wire rack to cool. Serve.

SOURCE: www.taste.au.com
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