Pineapple coconut macaroon cake
( SERVES 8 )
Photo by Tam West
It’s important to use ripe, juicy pineapple in this cake. Serve warm with yoghurt and fresh pineapple or ice with a simple coconut drizzle icing and decorate with more fresh pineapple, mint and lemon or lime shreds. If icing and adding fresh pineapple you will need to eat the cake within a few hours.
|¾ cup||Caster sugar|
|1 Tbsp||Coconut oil, in liquid form, or coconut butter, cooled|
|1 large||Lemon, finely grated zest of|
|1 cup||High grade flour|
|1 tsp||Baking powder|
|1 cup||Pineapple, heaped, that has been diced|
|¾ cup||Desiccated coconut|
- Heat the oven to 190C. Line a 17cm round cake tin with baking paper.
- Place the eggs and sugar in an electric mixer and beat until light and fluffy (to the ribbon stage).
- Using a large metal spoon, fold in the coconut oil and lemon zest. Sift over the flour and baking powder and carefully fold in. Lastly, using 2-3 movements, fold through the diced pineapple and coconut. Do not overfold or you will lose all the air you have beaten in.
- Pour into the prepared tin and place in the oven. Bake for 25-30 minutes or until a skewer inserted in the centre of the cake comes out clean.
- Remove from the oven and leave to cool for 5 minutes before removing to a wire rack to cool.
- To make the icing, combine the icing sugar with the coconut milk until you have a smooth mixture. Spread icing over the top surface of the cake and allow to drizzle down over the edges.
- Decorate the top with pieces of fresh pineapple, mint leaves and lemon or lime shreds.
See Kathy's other cake recipes