Name: Pineapple Coconut Sultana Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Ingredients: 175 g butter softened; 1 tsp butter *extra; 175 g caster sugar; 3 egg; 1 tsp vanilla essence; 175 g self-raising flour; 1 tsp baking powder; 1 tbs brown sugar; 200 g pineapple; 1/2 cup coconut shredded; 1/2 cup sultanas; 1 cream *to serve

by taram332 Last updated on 07/10/2019

A super easy quick cake to prepare the fresh pineapple adds a delightful sweetness to a moist light vanilla cake. - taram332

Ingredients

175 g butter softened
1 tsp butter *extra
175 g caster sugar
3 egg
1 tsp vanilla essence
175 g self-raising flour
1 tsp baking powder
1 tbs brown sugar
200 g pineapple
1/2 cup coconut shredded
1/2 cup sultanas
1 cream *to serve

Method

Step 1

Preheat oven to 180C. Grease a 26cm round fluted baking tin with butter.
Step 2

Cut the pineapple into triangle pieces about 1cm thick so they will fit nicely into the baking tin. Sprinkle in the brown sugar into the baking tin and then lay the pineapple on top.
Step 3

Cream together the butter and sugar until pale and fluffy. Add in the eggs, one at a time, beating well after each addition. Then add in the vanilla essence and mix through.
Step 4

In another bowl, sift in the flour and baking powder and add in the coconut and sultanas. Add the flour mix to the butter and sugar and fold through gently to combine, then transfer the mix into the baking tin and spread over evenly.
Step 5

Bake for 30 minutes or until a skewer inserted comes out clean. Serve warm with fresh cream.