Pineapple Coconut Cake

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Ingredients

• Ingredients:
• 100g vegan margarine (eg Pure) or 70ml vegetable oil
• 100g caster sugar
• 425g can of pineapple in juice
• 225g self-raising flour
• 2 teaspoons of baking powder
• 50g dessicated coconut, plus more for dusting
• Icing – blend together:*
• vegan margarine (e.g. Pure)
• icing sugar
• 2 teaspoons of vanilla essence

Method

• Preheat oven to 180C, and grease and line one cake tin.
• Cream the marg or oil and sugar.
• Blend pineapple & juice and add to the mix.
• Sieve flour and baking powder and mix in 50g coconut.
• Spread evenly in the cake tin and sprinkle with coconut.
• Cover with foil and bake for 50 minutes until a pin comes out clean.
• Allow to cool for 5 minutes before turning out to cool on a wire rack.
• When cool, spread with icing and sprinkle with coconut. Decorate with pineapple slices.

About

• Difficulty: Easy
• Preparation: Bake
• Provides: 16 servings
• Yields: one cake
• Vegginess:: Vegan

Type

• Cake/Muffin

Timings

• Preparation: 10 minutes
• Cooking: 50 minutes
• Total:

Allergy details

• Dairy free
• Egg free

Author

This recipe was reproduced with the kind permission of Sophie Fenwick-Paul.