An exclusive recipe from Lola Milne’s book ‘Take One Tin’. This kitsch cake has lost its cherry nipples and gained the duo of coconut and lime. It’s perfect served with a big scoop of rum ‘n’ raisin ice cream.
- Preheat your oven to 160°C/gas mark
- Grease a 23cm cake tin (not loose bottomed) with butter.
- For the pineapple layer, put the caster sugar, along with 2 tablespoons of water, in a small saucepan over a low heat to dissolve the sugar. Bring to the boil and cook (without stirring) until it has turned a deep caramel. Add the butter and swirl to incorporate. Pour into the prepared cake tin to create an even layer on the base, then set aside to cool for a few minutes. Place the pineapple rings on top of it.
- To make the sponge, beat the butter and 200g sugar together until light and fluffy.
- Beat in the eggs, one at a time, followed by the lime zest, then fold in the flour and coconut. Carefully spoon the mixture over the pineapple and spread out so it’s even.
- Bake in the oven for 35 minutes until risen and golden.
- Meanwhile, mix the lime juice with the extra sugar and 1 tablespoon of water. Set aside. Once the cake comes out, leave it to stand for 5 minutes, then turn out on to a plate and drizzle over the lime juice mixture; enjoy warm with a scoop of ice cream.