Recipe

Pineapple cake with malibu cream

Like a cocktail in a cake, this pineapple malibu cream cake makes a fabulous centrepiece for a special celebration. You can use well crushed fresh pineapple if you like.

  • 1 hr 15 mins cooking
  • Serves 10
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Ingredients

Pineapple cake with malibu cream
  • 1 cup (75g) shredded coconut
  • 450 gram can crushed pineapple in syrup
  • 125 gram butter, softened
  • 1/2 cup (110g) caster sugar
  • 2 eggs
  • 1 1/2 cup (225g) self-raising flour
  • 6 egg whites
  • 1/2 cup (110g) caster sugar, extra
  • 2 teaspoon icing sugar
  • 300 millilitre thickened cream
  • 1/4 cup (40g) icing sugar
  • 1 tablespoon malibu

Method

Pineapple cake with malibu cream
  • 1
    Toast coconut in medium frying pan, stirring constantly, about 2 minutes or until browned lightly. Remove from pan; cool.
  • 2
    Drain pineapple over small bowl; reserve ½ cup of the syrup, discard remainder.
  • 3
    Preheat oven to moderate (180°C/160°C fan-forced). Grease two deep 20cm-round springform tins; line bases and sides with baking paper.
  • 4
    Beat butter and sugar in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions. Transfer mixture to large bowl; stir in sifted flour, pineapple, then reserved syrup. Divide mixture between tins; bake 20 minutes.
  • 5
    Meanwhile, beat egg whites in small bowl with electric mixer until soft peaks form; gradually add extra caster sugar, beating until sugar dissolves between additions. Fold in toasted coconut.
  • 6
    Remove cakes from oven; working quickly; divide coconut mixture over cakes in tins, using spatula to spread evenly so tops are completely covered. Bake about 30 minutes. Stand cakes in tins 5 minutes; using small knife, carefully loosen meringue from baking paper around inside of tin. Release sides of tins; cool.
  • 7
    Meanwhile, beat ingredients for Malibu cream in small bowl with electric mixer until soft peaks form.
  • 8
    Place one cake on serving plate; spread with cream. Top with remaining cake; dust with sifted icing sugar.

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