Eggless Cakes

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Eggless Cakes

Coconut Cakes

Coconut Pineapple Cake

Preheat the oven to 160C/325F/gas mark 3

Use a deep 20cm/8 inch round cake tin.

Line the base of the cake tin with greaseproof paper and grease the paper. Cream the butter, rind and sugar in small bowl until light and fluffy. Add the sour cream and mix well. Transfer mixture to large bowl, stir in the coconut, then half the sifted flour and pineapple juice. Add the remaining flour and pineapple juice; stir until combined. Spread the mixture into the prepared tin.

Bake for about 1 hour. Allow to stand 10 minutes before turning on to wire rack to cool. When cold, spread with icing. Decorate with extra pineapple and coconut if desired.

Pineapple Icing: Combine butter and sifted icing sugar in bowl, gradually stir in pineapple juice until smooth.