Cooking oil spray, to grease
225g can pineapple slices in juice
125g unsalted butter, chopped, softened
2 free-range eggs
1 cup caster sugar
¼ cup desiccated coconut, lightly toasted
1½ cups self-raising flour
1½ cups icing sugar mixture
Toasted coconut chips
Edible flowers, such as violas
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.
MAKE IT A MUFFIN
Follow the steps above. In Step 1, grease a 12-hole ¾-cup capacity muffin tin with cooking oil. Line bases with discs of baking paper. In Step 6, pour batter evenly into prepared holes until ²⁄³ full, and smooth surface. Bake for 20 minutes or until light golden and cooked when tested with a skewer. Trim bases.