Pineapple, Ginger & Coconut Cake

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July 18, 2013 by marksetchfield


Serves 8, prep time 30 minutes, cooking time 1 hour

For the base
5 pineapple rings cut into chunks
3 pieces of stem ginger
8 Morello glacé cherries
1 tbsp golden syrup

For the cake mix
6oz self-raising flour
6oz caster sugar
6oz margarine
3 eggs
1/2 tsp baking powder
1 tbsp of milk
Few drops of vanilla essence

For the topping
2 tbsp of desiccated coconut

Grease and loaf cake tin. Spread the pineapple pieces, ginger and cherries in the bottom of the tin. Drizzle over the golden syrup and leave to settle. In a food processor mix the sugar and margarine, and then gradually add the eggs. Add a few drops of vanilla essence. Sift in the flour and baking powder and keep mixing. Remove the bowl from the food processor and pour the mixture into the tin and tap gently to remove any air pockets. Bake for about 45 minutes at 180 degrees; check the cake is cooked by dipping in a clean knife. Once the cake is cooked remove from the oven and allow to cool for ten minutes. Once the cake has cool turn out onto a serving plate, allow the cake to cool further then chill in the fridge. Finally sprinkle the cake with coconut and serve with crème fraîche or vanilla ice cream.



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