Member recipe

Coconut & Pineapple Cake Pie

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Cooking time

Prep: 40 minutes Cook: 35 minutes

Skill level

Easy

Servings

Serves 10

A combination of a tropical twist, cake and a pie that sure gets the taste buds going!

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Ingredients

Coconut Pastry

  • 1 1/2 Cup Plain Flour
  • 1 cup desiccated Coconut
  • 4 Tbsp Caster Sugar
  • 6 oz Butter

Cake Mixture

  • 200g Self-Raising Flour
  • 200g Margarine
  • 200g Caster sugar
  • 2 Eggs
  • 2 tsp vanilla essence
  • 1 tsp baking powder

Filling

  • 1 tin pineapple crush in syrup
  • 1 tin pineapple chunks

Method

  1. Preheat Oven to 200C To make the pastry, combine together the flour, coconut, caster sugar and butter in a food processor until fine breadcrumbs are resembled. knead to a dough and chill in the refrigerator for 30min

  2. To make the cake mixture, cream together margarine and caster sugar until light and fluffy. Gradually add the eggs and vanilla essence until smooth. Using a metal spoon fold in flour and baking powder bit by bit until all is mixed.

  3. Piece the pastry into a pie pan and cover with baking paper. Add the baking beans and bake for 10 min. Reduce temperature of oven to 180C. Let the pastry cool for 5 min. Drain the two pineapple tins. Scatter the pineapple crush and then scatter the pineapple chunks onto pastry. Spread the cake mixture evenly and bake until mixture is done

  4. TIP!- To add more flavour, add a spoonful or two of the Pineapple syrup and crush to the cake mixture, and why not go all out and add a little coconut too. A variety of fruits can be used as well.

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