Pineapple Coconut Sultana Cake

Adapted from https://www.bestrecipes.com.au/recipes/pineapple-coconut-sultana-cake/

Ingredients

175g butter softened; 1 tsp butter *extra; 175g caster sugar; 3 eggs; 1 tsp vanilla essence; 175g self-raising flour; 1 tsp baking powder; 1 tbs brown sugar; 200g fresh pineapple; 1/2 cup coconut shredded; 1/2 cup sultanas; cream or yoghurt to serve

Method

Preheat oven to 180C. Grease a 26cm round baking tin with butter.

Cut the pineapple into triangle pieces about 1cm thick so they will fit nicely into the baking tin. Sprinkle in the brown sugar into the baking tin and then lay the pineapple on top.

Cream together the butter and sugar until pale and fluffy. Add in the eggs, one at a time, beating well after each addition. Then add in the vanilla essence and mix through.

In another bowl, sift in the flour and baking powder and add in the coconut and sultanas. Add the flour mix to the butter and sugar and fold through gently to combine, then transfer the mix into the baking tin and spread over evenly.

Bake for 30 minutes or until a skewer inserted comes out clean. Serve warm with fresh cream.

Pineapple cupcake cones!

Thanks for sharing this idea with me Leila! I had fun with the "concept"! And some unexpected results! I'll show the more succesful ones first! Anne 

          

You can probably work out the ingredients and method from the photos - 1 tsp brown sugar in each of the mould cups, add 1 piece of canned pineapple, top up the cup with cake batter, pop a ice cream cone on top (wrap the cones in al foil to prevent over-browning) Bake in a moderate oven for about 10-15 minutes. Pop the little cakes out of the moulds in the cones. Add icing or ice cream or cream, enjoy.

 

You can always drown the results in icing and sprinkles!

This was my first attempt!! Muffin cups too big = too much cake batter = very unusual cake cones!! (But still edible!)