This simple cake balances acidic fruity flavours of lime and pineapple with the richer flavour of coconut for a perfectly balanced sweet treat.
The lime glacé icing on this pineapple and coconut cake brings a welcome citrus zing that cuts through the sweetness of the sugar and pineapple.
Ingredients
Lime glacé icing
Method
Pineapple coconut cake
1.Preheat oven to 180°C.
2.Spray a 22cm x 32cm rectangular pan with cooking oil, use baking paper to line the base and long sides, leaving 5cm of paper hanging over the edges of the pan.
3.Put the butter and sugar in a medium bowl, beat with an electric mixer until the mixture is light and fluffy. Add one egg, beat it into the mixture. Do this, one at a time, with the other two eggs. Put the mixture into a large bowl. Add half the desiccated coconut, sifted flour, coconut cream and pineapple, stir them in with a wooden spoon. Do the same with the rest of the desiccated coconut, sifted flour, coconut cream and pineapple.
4.Put the mixture into the pan, use a spatula to spread it evenly over the base. Put the pan in the oven and bake about 45 minutes. Take the pan out of the oven, leave it for 10 minutes. Turn the cake from the pan onto a wire rack, top-side up, leave it to cool.
5.Meanwhile, make the lime glacé icing.
6.When the cake is cold, spread the icing over the cake with the back of a spoon or metal spatula. Sprinkle the shredded coconut over the icing.
Lime glacé icing
7.Sift the icing sugar into a small heatproof bowl. Stir in the melted butter and enough of the lime juice to make a soft paste (start with a little and add more if you need to).
8.Meanwhile, half-fill a small saucepan with water. Turn the stove on and boil the water. Turn down the heat and let the water simmer. Put the bowl of icing mixture on top of the saucepan, stir the mixture until it is soft enough to spread.
This cake serves 20. Store the cake in an airtight container for up to three days.
Note
