CookEat Recipe
Pineapple and Coconut Pistachio Cake
Fresh grated coconut, pineapple dice and pistachios fill a low cake. The coconut is fresh flesh rather than dried flakes, and the fruit-heavy batter is rested in its tin before serving.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Remove the pineapple peel and tough core; cut the flesh into 5 mm dice. Use fresh coconut flesh with its shell removed; finely grate it. Do not use dried or sweetened coconut for this quantity. Use shelled pistachios and chop finely.
Step 2
Set the oven to 175°C, conventional heat. Line the base and sides of a 20 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 3
Cream 90 g butter (softened) with 90 g brown sugar for 2-3 minutes. Gradually beat in 180 g beaten egg, weighed without shell.
Step 4
Fold in 180 g pineapple, 180 g fresh grated coconut, 90 g pistachios.
Step 5
Combine 100 g all purpose flour, 1.5 tsp baking powder. Fold into the fruit mixture until no dry flour remains.
Step 6
Spread the batter evenly in the prepared tin. Bake 35-45 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Rest in the tin for 30 minutes before cutting into 6 portions. Serve warm from the tin, or lift out only when the bake holds together.
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