Ingredients
Pineapple frosting
Method
1.Grease a deep 20cm round cake pan, line base with paper; grease paper.
2.Cream butter, rind and sugar in small bowl with electric mixer until light and fluffy, add eggs one at a time, beat until combined.
3.Transfer mixture to large bowl, stir in coconut, then half the sifted flour and pineapple juice, then remaining sifted flour and pineapple juice; stir until combined. Spread mixture into prepared pan.
4.Bake in moderately slow oven for about 1 hour, stand 5 minutes before turning on to wire rack to cool.
5.To make pineapple frosting; combine butter and sifted icing sugar in bowl, gradually stir in pineapple juice until smooth.
6.When the cake has cooled, spread with frosting. Decorate with extra canned pineapple and toasted shredded coconut if desired.
We used a 250ml carton of pineapple juice for this recipe.
Note
