- serves 8 people
- preparation 10 minutes
- cooking 1 hour
- difficulty Easy level
Ingredients
- 2 eggs
- 250 g caster sugar
- 200 ml vegetable oil, plus extra for greasing
- 450 g crushed pineapple in syrup
- 1 cup fine desiccated coconut
- 2 cups self-raising flour
- 1 tsp baking powder
Sweetened vanilla cream
- 300 ml thickened cream
- 50 g caster sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 160˚C (fan-forced). In a large bowl, whisk the eggs and sugar together, then switch to a flexible spatula and mix through the remaining ingredients. Pour the batter into a greased, non-stick 23 x 13 cm loaf tin. Bake for 1 hour or until a skewer inserted comes out clean. Cool in the tin, then remove and slice.
- For the vanilla cream, in a large bowl, whisk the ingredients together to form soft peaks. Serve the mix and bake pineapple cake with a dollop of sweetened vanilla cream.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
Have a story or comment? Contact Us
