Tea Party Diva

I make this pineapple cake regularly. It is moist and delicious. The pineapple gives it the texture of an upside down cake, moistening the cake. The crunchy coconut topping adds more texture and flavour.

Ingredients

• 450 g can crushed pineapple
• 125 g butter
• 1/2 cup caster sugar
• 2 eggs
• 1 1/2 cups self raising flour, sifted

Coconut Topping
Combine the dry ingredients and rub in the butter.

Method
Grease a 20cm ring pan. Line with baking paper and grease. Drain pineapple. Set aside 1/2 cup syrup. Cream butter and sugar together. Add eggs, beating after each addition. Add half the flour and half the reserved syrup. Stir in well. Stir in the rest of the flour and syrup.

Take half the mixture and spread it evenly inthe ring pan. Gently place the well drained pineapple on top, ensuring it is evenly spread. Add half the coconut topping, again ensuring it is evenly spread. Top with remaining cake mixture. Sprinkle with rest of the coconut topping.

Bake in a moderate oven (180 degrees C) for approx 50 minutes. Allow to stand for 5 minutes. Turn onto a wire rack to cool.

This moist cake keeps for a few days.

Cakes