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.