This one-bowl bake is a gem! Just about everything you need is already in your pantry and the prep is 10 minutes flat. You get to choose your toppings, too!
- cooking oil spray, to grease
- 225 g canned pineapple slices
- 125 g unsalted butter, chopped and softened
- 2 eggs
- 1 cup caster sugar
- ¼ cup desiccated coconut, lightly toasted
- 1 ½ cups self-raising flour
- 1 ½ cups icing sugar mixture
- blueberries, to garnish, optional
- roasted coconut chips, to garnish, optional
- diced pineapple, to garnish, optional
- passionfruit pulp, to garnish, optional
- fresh mint leaves, to garnish, optional
- edible flowers, such as violas, to garnish, optional
- Preheat oven to 180°C. Spray a 30 x 20cm lamington tin with cooking oil and line base and sides with baking paper.
- Drain juice from pineapple slices. Set aside juice. Put slices in the bowl of a food processor and process until pureed.
- Add butter, eggs and sugar.
- Add desiccated coconut and process until just combined.
- Add flour and pulse several times until just combined.
- Pour batter into prepared tin and spread until even and smooth. Bake for 25 minutes or until light golden and cooked when tested with a skewer. Set aside to cool in tin for 15 minutes then remove from tin and cool on a wire rack.
- Combine icing sugar and ¼ cup of the reserved pineapple juice in a medium bowl until smooth. Drizzle icing over cake using a spoon.
- Scatter over garnishes of choice. Serve immediately.
Easy to freeze: wrap portions of the slice in a double layer of plastic wrap, then wrap in foil. Pop into a large airtight container or large heavy-duty snap lock bag. Freeze for 6 months. Allow to defrost in the refrigerator overnight for easy lunch box additions.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||4.5 g|
|Total carbohydrates||35.0 g|
|- Sugars||26.5 g|
|Dietary fibre||1.0 g|