Pineapple & coconut cake

200 g fresh pineapple

110 g unsalted butter (at room temperature) , plus extra for greasing

110 g caster sugar

2 large free-range eggs

250 ml sour cream

200 g self-raising flour , plus extra for dusting

¼ tesapoon bicarbonate of soda

150 g desiccated coconut

1-2 tablespoons icing sugar

Method

1. Preheat the oven to 180ºC/gas 4.
2. Peel, core and finely chop the pineapple.
3. Cream the butter and sugar until light and fluffy, then beat in the eggs followed by the sour cream.
4. Sift in the flour, bicarbonate soda and a pinch of sea salt and fold through, then mix in the coconut and pineapple.
5. Pour into a lightly buttered and floured 18cm baking tin and bake for 1 hour to 1 hour 15 minutes, or until golden and a skewer comes out clean.
6. Cool slightly in the baking tin, then remove and leave to cool completely on a wire rack. Dust with icing sugar to serve.

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