Coconut & Pineapple Cake

25 Jun

Serves: 8-10

Ingredients

- 135g Flour

- 150g Almond Powder

- 100g Dessicated Coconut

- 225g Butter

- 1.5g Salt

- 285g Sugar

- 25g Honey

- 275g Eggs (6 medium eggs)

- 1/2 Diced Pineapple

For the syrup:

- 50g Caster sugar

- 50g water

- 75g Rum

- 1 Vanilla

- In a large mixing bowl, whisk the butter, sugar and honey together.

- Slowly add in the eggs, whisking continuously.

- Then whisk in the flour, almond powder, salt & dessicated coconut.

- When fully combined, pour into 2 greased cake tins. spread the diced pineapple evenly over each cake.

- Bake in the oven at 175° for 20 mins or until golden brown.

For the syrup:

- In a small saucepan, bring the sugar, water, run & vanilla to the boil and simmer until the sugar is fully dissolved.

The Cake:

- When the cake is fully cooked, drizzle over the syrup evenly on each cake. Leave to cool then remove from the tin.

- You can serve these individually with coconut frosting, or sandwich them together with more chopped pineapple & coconut frosting. - Enjoy!