Pineapple, lime and coconut cake
10
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 12 • Difficulty: Easy
With each bite, these flavours will make you think you are on a tropical holiday!
Ingredients
Reduced fat oil spread
100 g
Caster sugar
½ cup(s), (110g)
Lime rind
2 tsp, finely grated
Egg(s)
2 medium
Canned pineapple in natural juice
440 g, (crushed)
White self-raising flour
2 cup(s), (300g)
Light cream cheese
200 g, spreadable
Icing sugar
1 tbs, sifted
Natural essence
1 tsp, (coconut)
Shredded or desiccated coconut
1 tbs, (6g) shredded, toasted
Instructions
1
1. Preheat the oven to 180°C. Spray a 20cm round cake tin with oil, and line base with baking paper. Using electric beaters, beat the canola spread, sugar and rind in a medium bowl until light and fluffy. Add eggs, one at a time, beating well after each addition.
2
2. Drain the pineapple and reserve ½ cup (125ml) of the juice. Stir the pineapple and reserved pineapple juice into the egg mixture, then gently fold in the flour. Spoon into the prepared tin and smooth the surface. Bake for 45 minutes, or until cooked when tested with a skewer. Cool cake in tin for 5 minutes before turning out onto a wire rack to cool.
3
3. Combine the cream cheese, icing sugar and essence in a bowl. Spread over the cooled cake and sprinkle with coconut.
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