Pineapple Cake

Ingredients

• 110g (4oz) butter or margarine
• 110g (4oz) caster sugar
• 2 medium eggs, beaten
• 1 tsp Dr. Oetker Natural Vanilla Extract
• 50g (2oz) desiccated coconut
• 225g (8oz) self raising flour
• 100ml (4fl.oz) whole milk
• 432g can pineapple chunks in natural juice, drained but juice reserved
• 110g (4oz) icing sugar

Method

1. Preheat the oven to 190ºC/375ºF/Gas Mark 5.  Grease and flour a 20cm (8 inch) ring mould.
2. Cream together the butter and sugar until light and fluffy.  Add the eggs, Natural Vanilla Extract and coconut.
3. Sieve in the flour and pour in the milk.  Gently mix together and fold in the pineapple chunks.  Pile into prepared tin and smooth over top.  Bake for about 45 minutes until risen and golden.  Leave to cool for 10 minutes before turning out onto wire rack to cool completely.
4. Sieve the icing sugar into a bowl, blend in 3-4 tsp of the reserved pineapple to make a soft, drizzling icing.  Spoon or drizzle over the cake and leave to set before serving.

Serves: 8-10