We had a lone pineapple sitting in the fruit bowl yesterday. Normally when I do my Sunday baking I will try and use what fruit needs to be eaten and this pineapple was going to be that fruit. I teamed it up coconut (pineapples most favourite companion) and made this simple slice cake. It is perfect for the school and work lunchbox or at home with a cuppa for morning tea.
1 Cup Diced Pineapple (plus extra for the top)
125gm Butter, cubed and softened
2/3 Cup White Sugar
1 Tsp Coconut Essence
2 Cups Self Raising Flour
1 Tsp Bicarbonate Soda
1/2 Cup Desiccated Coconut (plus extra for the top)
LET’S PUT IT ALL TOGETHER
1. Using a food processor or thermo style appliance. Place the butter, eggs, sugar and coconut essence into the bowl. Process until light and fluffy.
2. Add the pineapple and process to combine.
3. Add the remaining ingredients and process until combined.
5. Spoon into a lined rectangular slice baking tin. Press extra pineapple into the top and sprinkle with extra coconut. Place into a pre-heated 160 degree Celsius oven to bake for 40 minutes or until it bounces back when touched.
Allow to cool in the tin for 5 minutes before transferring to a cooling rack to cool completely before slicing.
Store in the fridge in an air-tight container for up to 7 days.
Freezer friendly: cut into slices and freeze wrapped in cling wrap for up to 3 months.