Pineapple & Coconut Cake | Dole New Zealand
This Pineapple Coconut cake uses fresh Dole Tropical Gold Pineapple - it is so easy to make and oh so delicious.
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.dolenz.co.nz.
Cooking tools:
- Kitchen scale
- Sifter
- Cake pan
- Cooling rack
- Skewer
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Oven
- Parchment paper
Ingredients
- 1/2 Dole Tropical Gold pineapple, finely chopped
- 110g unsalted butter (at room temperature), plus extra for greasing
- 110g caster sugar
- 2 large free-range eggs
- 250ml yoghurt
- 200g self-raising flour
- ¼ teaspoon bicarbonate of soda
- 150g desiccated coconut
- 1-2 tablespoons icing sugar
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