Pineapple and Coconut Traybake
An easy moist and tropical traybake with a lemon drizzle inspired icing. If you’re making this cake just for adults swap some of the juice in the icing for rum.
Ingredients
- 425g Pineapple
- 350g Butter
- 350g Golden Caster Sugar
- 5 Eggs
- 275g All Purpose Flour
- 3 ½ teaspoons Baking Powder
- 100g Unsweetened Shredded Coconut
- 85g Caster Sugar
- 3 tablespoons Pineapple Juice
- 1 tablespoon Lime Juice
Tools
- Oven
- Parchment paper
- Kenwood Chef
- Square pan - 10"
- Kenwood bowl - kenwood chef
- Small bowl
Method
- Line a clean square pan with parchment paper
- Pre-heat oven - 180°C
- Attach K Beater
- Add butter, golden caster sugar, egg, all purpose flour and baking powder to the Kenwood Bowl
- Mix - 2 min, Speed 1
- Then add pineapple and unsweetened shredded coconut to the Kenwood Bowl
- Mix - 1 min, Speed 1
- Transfer batter to square pan
- Bake - 40 min, 180°C
- Add caster sugar, pineapple juice and lime juice to a clean small bowl and mix
- Using a skewer poke holes into the hot cake and pour the sugar mixture over the top
- Let the cake cool in the tin
- Cut into squares
- Serve