Jamaican Pineapple and Coconut Cake
Timings
Serves 8
Prep Time 20 minutes
Cooking Time 25 minutes
Ingredients
170g butter
170g caster sugar
3 eggs
170g self-raising flour
1 tin of crushed pineapple
85g desiccated coconut
3 tablespoons of rum
226g icing sugar
Method
Pre-heat oven to 180C
Grease a deep baking tin with butter and line with greaseproof paper.
Cream together the butter and sugar in a large bowl. Add one egg at a time and beat into mixture. Using a sieve, gradually add the flour to mixture, folding it in as you go.
Drain the pineapple and fold into mixture (keep juice for icing).
Measure out about 42g of coconut and 11/2 tablespoons of rum and fold into mixture. Pour the mixture into the lined baking tin and place in oven for 25 minutes, before removing and allowing to cool.
Once the cake has cooled, spread remaining coconut out on baking tray and toast in the oven for a few minutes.
Mix icing sugar with the remaining rum and pineapple juice, then spread on top of cake. Sprinkle with the toasted coconut.
This recipe is available to download as part of the Tilda World Food Programme cook book at www.tilda.com
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