Yay – Summer is here! (Well, it was last week – the sun seems to be hiding behind rain clouds currently – boo) Inspired by last weeks almost tropical temperatures I went tropical with my cake flavours. This pineapple and coconut cake has a pineapple sponge, topped with a coconut fudge drizzle like icing that you pour on while the cake is hot so it oozes into the warm sponge. Tell you what, it would be smashing with a slug of spiced rum in the topping, but I drank all mine so that will have to wait for next time!
- 300g plain flour
- 400g caster sugar
- 110g butter - melted
- 2 medium eggs
- 2 tsps baking powder
- 1 small tin pineapple slices
- 1 tsp vanilla essence
- For the topping:
- 200g desiccated coconut
- 200g caster sugar
- 1 small tin evaporated milk
- 110g butter
- Drain the pineapple and chop/mash until mostly crushed. (the odd bigger bit doesn't matter!)
- Add the crushed pineapple to a bowl with the flour, baking powder, eggs, sugar, slightly cooled melted butter and vanilla essence and stir well.
- Pour the mix into a lined deep brownie tray.
- Bake for 35-45 minutes at 180 degrees until cake is cooked through.
- Towards the end of the baking time make the coconut topping.
- Melt the butter in a pan over a gentle heat.
- Stir in the sugar and evaporated milk and allow to bubble for a few minutes until lightly golden and thickened a bit.
- Stir in the coconut.
- When the cake is cooked, remove from oven and make holes in the top with a skewer/cocktail stick (much as you would with a lemon drizzle cake) - then pour over the fudgy coconut icing and allow the whole lot to cool completely before removing from the tin.
- Cut into sticky squares to serve.
I love how sticky the topping of this cake is – it almost tastes like a combo of coconut ice and fudge – you do need a fork unless you don’t mind sticky fingers though! This would be fab in summer with ice cream or sorbet – or warm in winter with some rum flavoured custard. Pina Colada cake anyone?!
Love Miss Cisco XXX