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Pineapple and Coconut Cake Slice

This one-bowl bake is a gem! Just about everything you need is already in your pantry and the prep is 10 minutes flat. You get to choose your toppings, too!
18
1H 35M

This one-bowl bake is a gem! Just about everything you need is already in your pantry and the prep is 10 minutes flat. You get to choose your toppings, too!

Ingredients

Garnish Toppings

Method

1.Preheat oven to 180°C. Spray a 30 x 20cm lamington tin with cooking oil and line base and sides with baking paper.
2.Drain juice from pineapple slices. Set aside juice. Put slices in the bowl of a food processor and process until pureed.
3.Add butter, eggs and sugar.
4.Add desiccated coconut and process until just combined.
5.Add flour and pulse several times until just combined.
6.Pour batter into prepared tin and spread until even and smooth. Bake for 25 minutes or until light golden and cooked when tested with a skewer. Set aside to cool in tin for 15 minutes then remove from tin and cool on a wire rack.
7.Combine icing sugar and ¼ cup of the reserved pineapple juice in a medium bowl until smooth. Drizzle icing over cake using a spoon.
8.Scatter over garnishes of choice. Serve immediately.

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