Reader's recipes
Hawaiian cake
By Sarah Francis, Nedlands, WA
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
- Preheat oven to moderate, 180°C. Lightly grease a 20cm ring pan. Line base with baking paper.
- 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.
- Pour into prepared pan. Bake for 40-45 minutes, or until cooked when tested.
- Cool for 5 minutes before transferring to a wire rack to cool completely.
- Serve dusted with icing sugar, and cream if desired.
