OLD FASHIONED PINEAPPLE AND COCONUT CAKE

Recipe and photo: Rosemary Briggs

• Cake:
• 1 ½ cups of white sugar
• 2 cups cake flour
• 2 eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla essence
• 485 g tin crushed pineapple, undrained
• Topping sauce:
• ½ cup coconut oil
• ½ cup sugar
• 1 cup evaporated milk
• 1 cup desiccated coconut
• 1 teaspoon vanilla essence
• Pre-heat the oven to 180ºC and grease a 25 cm square baking tin.
• Add all the cake ingredients in a bowl and mix until well combined.
• Pour the mixture into the tin and bake for about 40 minutes in the pre-heated oven, until cooked through.
• In the meantime make the sauce.
• In a sauce pan, add the coconut oil, sugar and evaporated milk, bring to a simmer, stirring continuously until the sugar has disolve.
• Add the coconut and allow to simmer for another 10 – 15 minutes until the sauce reduced.
• Add the vanilla essence and mix through.
• When removing the cake from the oven, poke holes in the cake with a fork or sharp knife and pour the topping sauce straight over.