Publications
Partners
- - CAKE
- 1 - fresh pineapple, peeled and thinly sliced
- 500ml - cake flour
- 12,5ml - baking powder
- - pinch of salt
- 90ml - coconut oil
- 250ml - sugar-and-sweetener mixture or castor sugar
- 250ml - coconut milk
- 2 - eggs
- 5ml - vanilla essence
- - ICING
- 250ml - icing sugar, sifted
- 7,5ml - coconut oil
- 10ml - coconut milk or water
- - TO FINISH
- 2-3 - pineapple slices, with skin
- - desiccated coconut flakes
- - pineapple leaves
- - icing sugar, for dusting
Preheat the oven to 180°C. Grease a 20cm loose-bottom baking tin with non-stick spray and line the base with baking paper. Spray well again.
1 Cake Arrange the pineapple slices on the base of the prepared baking tin. Chop the rest of the pineapple.
2 Sift together the cake flour, baking powder and salt.
3 Whisk together the coconut oil, castor sugar, coconut milk and eggs until well combined.
4 Fold in the dry ingredients – being careful not to overmix. Pour half the batter into the prepared baking tin, sprinkle the chopped pineapple on top and pour the rest of the batter over.
5 Bake for 50-60 minutes or until a skewer inserted in the middle comes out clean but slightly moist. Allow to cool in the tin, then invert onto a serving plate with the pineapple layer facing up. Remove the baking paper.
6 Icing Sift the icing sugar again, add to the coconut oil and beat until light, fluffy and a drizzling consistency. Add a little coconut milk or water if the icing is too stiff. Drizzle the icing over the cake.
7 To finish Arrange the pineapple slices on a baking tray and grill at 200°C until the slices darken around the edges and are slightly dry.
8 Sprinkle the desiccated coconut flakes over the cake and garnish with the roasted pineapple slices and leaves. Dust with icing sugar.
