Ingredients
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
GARNISH OPTIONS
Blueberries
Toasted coconut chips
Diced pineapple
Passionfruit pulp
Mint leaves
Edible flowers, such as violas
Method
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Preheat oven to 180°C. Spray a 30 x 20cm lamington tin with cooking oil and line base and sides with baking paper.
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Drain juice from pineapple slices. Set aside juice. Put slices in the bowl of a food processor and process until pureed.
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Add butter, eggs and sugar.
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Add desiccated coconut and process until just combined.
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Add flour and pulse several times until just combined.
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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.
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Combine icing sugar and ¼ cup of the reserved pineapple juice in a medium bowl until smooth. Drizzle icing over cake using a spoon.
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Scatter over garnishes of choice. Serve immediately.
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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.
