Friday, February 19, 2016

Moist Pineapple-Coconut Cake with Lemon Glaze

I have a rather bad habit of buying too much foods that end up in the bin and feeling very guilty every single time it happens.  Mouldy cheese at the back of the fridge, hardening leftover rice , milk turning sour , rotting fruits and many others.

The swarming fruit flies on the kitchen counter is like an alarm bell ringing, a nasty reminder that I have yet again, long- forgotten fruit to dispose. Lo and behold, two mangoes are sadly unsalvageable with flesh already black-tinged.  The pineapple however, was still edible yet became overly sweet for my liking. Instead of throwing it away, I simply used it on this super easy recipe. The cake turned out fantastic , FF and I  thoroughly enjoyed it   , not a single crumb wasted!


400 g flour
1 tbsp. baking powder
1 and 1/2 tsp. salt
60 g desiccated coconut
4 eggs
350 g sugar
250 g softened butter
500 ml butter milk 
1 medium sized pineapple ( about 500 g)
250 g powdered sugar
juice of 1 and 1/2 lemon


 1. In a large bowl whisk flour, baking powder, salt , sugar and desiccated coconut.

 2. Add eggs, softened butter and butter milk  until well combined.

 3. Peel pineapple and cut into about 1/2 inch cubes. Add into the batter.

 4. Pour cake batter into a baking pan lined baking pan. I used a 15.5 in x 10.5 in jellyroll pan.

5. Bake cake in a preheated oven ( 180°c) for 30-35 minutes or until toothpick inserted comes out clean.

 6.  Juice 1 and 1/2 lemons.

 6. Add icing sugar into the lemon juice. Mix until sugar dissolves.

7. Once cake is done, allow to cool for about 10 minutes. Pour lemon glaze and using a spatula or the back of a spoon, spread  evenly.

Cut into bars and enjoy with your morning coffee ,  afternoon tea or sneakily at night when your spouse is sleeping.

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