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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Pineapple Ingredients:
1 cup (75g) shredded coconut |
450g can crushed pineapple in syrup |
125g butter, softened |
1/2 cup (110g) caster sugar |
2 eggs |
1 1/2 cups (225g) self-raising flour |
6 egg whites |
1/2 cup (110g) caster sugar, extra |
2 teaspoons icing sugar |
300ml thickened cream |
1/2 cup (40g) icing sugar |
Directions:
1. Toast coconut in frying pan, stirring. constantly, about 2 minutes or until browned lightly. Remove from pan and cool.
2. Drain pineapple and reserve 1/2 cup of the syrup.
3. Preheat oven to 180deg (160deg - fan forced). Grease two deep 20cm round springform tins, line bases and sides with baking paper
4. Beat butter and sugar in a bowl with electrical mixer until light and fluffy. Add eggs, one at a time, beating until just combined.
5. Transfer mixture to large bowl and stir in sifted flour, pineapple, and reserved syrup. Divide mixture between tins; bake 20 mins.
6. Meanwhile, beat egg whites until soft peaks form. Gradually add extra caster sugar , beating until sugar dissolves between additions. Fold in toasted coconut.
7. Remove cakes from oven, working quickly, divide coconut mixture over cakes in tins, using spatula to spread evenly so tops are completely covered.
8. Bake about 30 minutes. Stand cakes in tins 5 mins then carefully loosen meringue from baking paper around inside of tin. Release sides of tins. Cool
9. Meanwhile, beat the cream and icing sugar until soft peaks form.
10. Place one cake on serving plate, spread with cream. Top with remaining cake; dust with sifted icing sugar.
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