Pineapple cake with malibu cream
Like a cocktail in a cake, this pineapple malibu cream cake makes a fabulous centrepiece for a special celebration. You can use well crushed fresh pineapple if
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.
Cooking tools:
- Skillet
- Mixing bowl
- Fine-mesh sieve
- Oven
- Springform pan
- Parchment paper
- Hand mixer
- Spatula
- Chef's knife
- Serving platter
- Sifter
- Measuring cup
- Wooden spoon
- Pastry brush
Ingredients
- 1 cup (75g) shredded coconut
- 450 grams can crushed pineapple in syrup
- 125 grams butter, softened
- 1/2 cup (110g) caster sugar
- 2 eggs
- 1 1/2 cup (225g) self-raising flour
- 6 egg whites
- 1/2 cup (110g) caster sugar, extra
- 2 teaspoons icing sugar
- 300 millilitres thickened cream
- 1/4 cup (40g) icing sugar
- 1 tablespoon malibu
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