New Recipe

Pineapple Coconut Cake

125g butter                                                                          1½ cups sugar
2 eggs 1½ cups flour
2 tsp baking powder 1½ cups dessicated coconut
1x 425g can crushed pineapple, well drained 1 cup milk

Preheat oven to 180ºC, grease and line a 20cm round cake tin.

Cream the butter and sugar until light in colour.  Beat in the eggs until fluffy.  Sift in flour and baking powder.  Add in coconut and pineapple with milk.  Mix well and pour into the cake tin.  Bake for 50-60 minutes or until skewer inserted in the middle comes out clean.  Cool and store in an airtight container.

This cake keeps really well and is great served with whipped cream or Greek yoghurt as a dessert.
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Abbeyfield New Zealand
Level One,
200 Hardy Street

PO Box 482
Nelson 7040
New Zealand
P:+64 3 546 6459
F:+64 3 546 6210
E: office@abbeyfield.org.nz
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