Equipment
- Electric mixer
- 24 x 30cm (9 x 12in) roasting tin or similar sized baking tin
Ingredients
- 425 g can pineapple rings, in natural juice (1lb)
- 350 g butter softened (12oz) plus extra for greasing
- 350 g golden caster sugar (12oz)
- 5 large eggs lightly beaten (room temperature)
- 275 g self-raising flour (10oz)
- 100 g desiccated coconut (3½oz)
- 25 g flaked coconut or desiccated coconut (1oz) to decorate,
Instructions
- Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Grease and line the roasting tin.
- Drain the pineapple. Roughly chop the flesh and set aside.
- Beat the butter and sugar together until very pale and fluffy.
- Gradually add the eggs beating well after each addition. Add 1 tablespoon of the flour with the last of the eggs.
- Sift in the remaining flour. Add the coconut and chopped pineapple. Carefully fold in.
- Spoon into the prepared tin and level the the surface. Sprinkle with the flaked or desiccated coconut. Bake in the centre of the oven for 40 – 45 minutes or until springy to the touch.
- Allow to cool in the tin. When cold lift out of the tin and cut into squares to serve.
Notes
To store
Store in an airtight tin in a cool place for up to 1 week. Freeze for up to 3 months
Nutrition
Serving: 1square | Calories: 255kcal
