Member recipe
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Coconut & Pineapple Cake Pie

By IslandGurl (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • 1 1/2 Cup Plain Flour
  • 1 cup desiccated Coconut
  • 4 Tbsp Caster Sugar
  • 6 oz Butter
  • 200g Self-Raising Flour
  • 200g Margarine
  • 200g Caster sugar
  • 2 Eggs
  • 2 tsp vanilla essence
  • 1 tsp baking powder

Filling

  • 1 1/2 Cup Plain Flour
  • 1 cup desiccated Coconut
  • 4 Tbsp Caster Sugar
  • 6 oz Butter
  • 200g Self-Raising Flour
  • 200g Margarine
  • 200g Caster sugar
  • 2 Eggs
  • 2 tsp vanilla essence
  • 1 tsp baking powder
  • 1 tin pineapple crush in syrup
  • 1 tin pineapple chunks

Method

  • STEP 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
  • STEP 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.
  • STEP 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
  • STEP 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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