- 2.8oz-80g light soft brown sugar
- 1.7oz-50g unsalted butter
- 7oz-200g baking margarine (room temp)
- 6.7fl oz-200ml coconut milk
- 7oz-200g caster sugar
- 3 eggs (fee-range)
- 7oz-200g self-raising flour (sifted)
- 1.6fl oz-50ml coconut rum
- 3.5oz-100g desiccated coconut
- 5 slices tinned pineapple
- Grease a 23cm/9” loose bottomed round cake tin and set to one side. Pre-heat oven to 356˚F/180˚C regular oven or 320˚F /160˚C fan assisted oven
- To make the syrup, put the butter and sugar in a non-stick saucepan over a medium/low heat. Stir continuously until the sugar has dissolved. Pour into the prepared tin and place the pineapple rings down onto the base of the tin. Try and do this as neatly as possible as this will be the top of your cake when finished
- Start making the cake by adding the sugars and softened baking margarine in a large mixing bowl and mix until well combined. follow by adding each of the eggs one at a time, mixing well between each addition. Sift in the flour and mix again
- Follow by adding the rum and coconut milk, combine thoroughly. Fold the desiccated coconut into the mixture until everything is incorporated. Spoon the mixture on top of the pineapple syrup layer and spread out evenly. Place on top of a baking tray (in case of any leakage- don’t worry at all if there is).
- Pop into the oven for 1 hour and 25 minutes. Remove the cake from the oven and insert a skewer into the center- if it comes out clean it is ready. Leave the cake to cool for 5 minutes in the tin before removing and allowing to cool completely. The base should now face up (pineapple ring side up)
- Cut with a serrated knife due to all the caramelised syrup. Can be enjoyed warm or cold- just don’t get caught in the rain!