Sticky Pineapple Cake
You really don’t need many ingredients for this delicious sticky pineapple cake with coconut frosting. There is no butter or milk in this cake and relatively little amount of sugar as the cake gets enough natural sweetness from the pineapple.
Ingredients
Preparation time 45 minutes
1 pineapple
300 g flour
150 g sugar
2 eggs
1.5 tsp baking soda
1.5 tsp vanilla
For the frosting:
300 ml double cream
30 g sugar
30g desiccated coconut
juice of 1/2 lemon
Method
Preheat oven to 180 degrees.
Peel 1 pineapple and cut into small chunks. Use a blender to puree the pineapple flesh. You can keep some bits chunky to add more texture to the cake.
Add 300 g flour, 150 g sugar, 2 eggs, 1.5 tsp baking soda, 1.5 tsp vanilla extract and the pineapple to a large mixing bowl. Mix with your hand mixer until an even dough comes together.
Pour mixture into a baking dish and bake for 30-35 minutes. Insert a toothpick to check, whether your cake is ready. When it comes out clean, you can take the cake out and let it cool down.
In the meantime, use your hand mixer to whip 300 ml double cream with 30 g sugar. Add the juice of 1/2 lemon and 30 g desiccated coconut and mix under.
Spread frosting all over the cake and place into the fridge for at least one hour before serving.
Enjoy!
