The one with the slightly buggered bundt cake.

I wanted to make something with pineapple.  Or coconut.  So I made a cake with both in it – it’s slightly adapted from a recipe I found on Pinterest (where else??!) and tastes amazing.  Which is just as well because the bastard didn’t want to come out of the tin when it was cooked (despite being greased to within an inch of its life).  Still, looks are not always important, it’s what’s inside that counts 😉  If you want a Pina Colada type cake, use Malibu in place of orange juice in the glaze.

Ingredients:

1 cup softened butter

1 and 1/2 cups sugar (I mixed golden caster and granulated)

6 eggs

2 and 1/4 cups plain flour

1 tsp baking powder

1/2 tsp salt

1/2 tsp ground ginger

1 cup crushed pineapple, drained (don’t squeeze it, just drain off the excess juice)

1 cup desiccated coconut (unsweetened)

For the glaze:

Icing sugar

Orange juice

Method:

  • Cream together the butter and sugar until light and fluffy
  • Beat in the eggs one at a time
  • Sift the dry ingredients together (excluding the coconut), then fold into the mixture
  • Fold in he coconut and pineapple
  • Pour into a very well greased bundt tin and bake at 180 degrees for 45-60 minutes until a skewer inserted into the middle comes out clean
  • Allow to cool completely, then turn out from the tin
  • Mix together sifted icing sugar and orange juice until you have the consistency of double cream (I do this by eye, so no measurements are given) the drizzle over the top of the cake and sprinkle with some more desiccated coconut (not shown, I forgot to take a picture before I cut it!)
Pineapple Coconut Bundt
All kinds of lovely. Even the unintentional holes.

 

 

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