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Pineapple coconut macaroon cake
( SERVES 8 )

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Photo by Tam West

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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.

Cake

2	Eggs
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

Coconut icing

1 cup	Icing sugar
¼ cup	Coconut milk, or coconut cream

To decorate

1 handful	Fresh pineapple wedges
1 small handful	Mint leaves, finely shredded
1 sprinkle	Lemon rind, strips of, or lime rind

Directions

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.