Coconut & Pineapple Cake Pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10
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 1Preheat 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 2To 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 3Piece 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 4TIP!- 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.
