Pineapple cake with coconut flakes

Pineapple cake with coconut flakes

Preparation time: cca. 30 minutes (plus baking and cooling time)
Per portion: cca. 180 kcal / 756 kJ
3 g P, 3 g F, 33 g CH
Makes cca. 9 slices

  • 200 g flour
  • 80 g sugar
  • 2 tsp baking powder
  • 225 g unsweetened pineapple chunks, canned
  • 1 egg
  • 3 tsp butter
  • ½ tsp ground vanilla
  • 2 tbsp brown sugar
  • 50 ml skimmed milk
  • 10 ml white rum
  • coconut flakes to decorate
  • oil for the dish
  1. Mix the flour, sugar and baking powder. Drain the pineapple chunks, saving the juice.
  2. Pre-heat the oven to 175 °C (Gas Mark 4). Whisk the egg in a bowl. Melt the butter, and stir in to the egg with the ground vanilla, brown sugar, milk and 40 ml of pineapple juice. Pour over the white rum and add pineapple chunks, stir well. Combine with the flour, and work to a smooth dough.
  3. Grease a baking tin (20 x 20 cm) and place the mix in the tin. Bake in the oven for cca. 30 minutes. Decorate the pineapple cake with coconut flakes.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.

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