May 29, 2012

Coconut & pineapple cake with lime butter frosting

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These pretty cake are delicious with tea or coffee and make a wonderful family dessert.  If liked, substitute the lime juice and zest in the frosting with the same amount of freshly squeezed lemon juice and zest.

Ingredients :

  1. All purpose flour - 1 cup (150 g)
  2. Coconut milk powder - 3/4 cup (125 g)
  3. Baking powder - 1 tsp
  4. Sugar - 1 cup
  5. Butter, softened - 1/2 cup (125 g)
  6. Vanilla extract - 1 tsp
  7. Large eggs -  4 nos
  8. 1 can crushed pineapple, drained (14 ounce / 400g)
Lime Butter frosting :
  1. Butter, softened - 1/2 cup (125 g)
  2. Grated lime zest -  1 1/2 tsp
  3. Icing sugar - 1 1/2 cups
  4. Freshly squeezed lime juice - 1 tbsp
  5. Shredded coconut, 1/4 cup (optional), lightly toasted
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Method :

1.   Preheat the oven to 325 F.  Line up the baking pan with the parchment paper.

2.   Combine the flour, coconut milk powder and baking powder.  Beat the butter, sugar and vanilla until pale and creamy.  Add the eggs one at a time, beating until just blended after each addition.  With mixer on low speed, add the mixed dry ingredients.  Stir the pineapple in by hand.

3.   Spoon the batter into the prepared pan and bake it for 45 mins or until golden brown and firm to the touch.

4.   To prepare the frosting, beat the butter and lime zest until creamy.  Gradually add the icing sugar and lime juice, beating until combined.  Spread the frosting over the cake & sprinkle the toasted coconut.

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Refrigerate & serve.  

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