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Hawaiian cake

Hawaiian cake
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Serving Size: Serves 10 or more
Cuisine type: American
Cooking time: Less than 60 minutes
Course: Finger food, Dessert, Snacks
Favourite flavours: Cakes/baking
Cooking method: bake
Season: Summer

Hawaiian cake
INGREDIENTS

60g butter, at room temperature
¾ cup caster sugar
½ teaspoon vanilla extract
1 egg, lightly beaten
1½ cups self-raising flour, sifted
440g can crushed pineapple, drained well
½ cup desiccated coconut
½ cup milk
Icing sugar, for dusting
Cream, to serve
METHOD

  1. Preheat oven to moderate, 180°C. Lightly grease a 20cm ring pan. Line base with baking paper.

  2. In a small bowl, using an electric mixer, beat butter, sugar and vanilla together until light and fluffy. Beat in egg. Fold flour, pineapple, coconut and milk through.

  3. Pour into prepared pan. Bake for 40-45 minutes, or until cooked when tested.

  4. Cool for 5 minutes before transferring to a wire rack to cool completely.

  5. Serve dusted with icing sugar, and cream if desired.



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