Pineapple, lime & coconut cake – Lola Milne

Course: Dessert - Dish: - Serves: 10+

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. 

Method:

  1. Preheat your oven to 160°C/gas mark 
  2. Grease a 23cm cake tin (not loose bottomedwith butter. 
  3. 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. 
  4. To make the sponge, beat the butter and 200g sugar together until light and fluffy. 
  5. 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. 
  6. Bake in the oven for 35 minutes until risen and golden.
  7. 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. 

Nutritional information per serving:

NUTRITION INFORMATION  Nutritional value per serving 
Nutrient  Per serving 
Energy  1867kJ 
  447kcal 
Fat  25.0g 
   of which saturates  15.8g 
Carbohydrate  49.4g 
  of which sugars  34.3g 
Fibre  2.1g 
Protein  5.1g 
Salt  0.28g 
  5-A-DAY PORTIONS  One serving of this recipe counts as 0 of your 5-A-DAY target of fruit and vegetable portions.    NOTE: Nutritional analysis excludes the serving suggestion of ice cream 

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