24 x 30cm (9 x 12in) roasting tin or similar sized baking tin
Ingredients
425gcan pineapple rings, in natural juice(1lb)
350gbuttersoftened (12oz) plus extra for greasing
350ggolden caster sugar(12oz)
5large eggslightly beaten (room temperature)
275gself-raising flour(10oz)
100gdesiccated coconut(3½oz)
25gflaked coconut or desiccated coconut(1oz) to decorate,
Instructions
Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Grease and line the roasting tin.
Drain the pineapple. Roughly chop the flesh and set aside.
Beat the butter and sugar together until very pale and fluffy.
Gradually add the eggs beating well after each addition. Add 1 tablespoon of the flour with the last of the eggs.
Sift in the remaining flour. Add the coconut and chopped pineapple. Carefully fold in.
Spoon into the prepared tin and level the the surface. Sprinkle with the flaked or desiccated coconut. Bake in the centre of the oven for 40 – 45 minutes or until springy to the touch.
Allow to cool in the tin. When cold lift out of the tin and cut into squares to serve.
Notes
To store
Store in an airtight tin in a cool place for up to 1 week. Freeze for up to 3 months