Slow cooker pineapple coconut cake | Women's Weekly Food
Put your slow cooker to work on more than just lamb shanks and stews. Made with coconut cream and topped with pineapple this cake has a tropical feel
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 125 butter
- 440 cans pineapple slices in syrup
- 400 ml can coconut cream
- 1¼ cups (275g) caster sugar
- 2 eggs
- 1½ cups (225g) self-raising flour
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