This pineapple cake
with its coconut topping will fetch you praises from family and
friends.
Pound Batter Dough
150 g butter
beat until soft
3 eggs and 2
egg yolks, slightly beaten mix and beat until creamy
150 g fine
sugar add and mix
100 cream add
and mix
100 ml
pineapple juice add and mix
200 g flour
and
1 teaspoon
baking powder sift into dough and mix well. Spoon
mixture into the springform.
1 tin (350g)
pineapple chunks spread the pieces over the mixture
Coconut
Topping
2 egg whites
whisk until stiff
150 fine sugar
add and keep whisking for a little longer
1 egg,
slightly beaten add and keep stirring
1 teaspoon
lime juice and
grated rind of
lime add
150 g coconut
flakes add and mix well
Spread the
topping evenly over the dough.
Line a
baking tray, measuring about 20x30x3 cm, with aluminium
foil; grease the foil and dust with flour. Bake in medium
temperature for about 50 minutes or until fully baked when
tested with skewer. Cool the cake and sprinkle icing sugar
over top.
Serve with Chantilly cream.
Note:
Make sure that good quality pineapples are being used.
