Pineapple cake

STEP BY STEP

Let's make something delicious.

1. 01

   Preheat the oven to 160 °C fan (180 °C conventional). Drain the pineapple in a sieve, reserving the liquid. Wash the lemon in hot water, dry it and grate off half the zest.

2. 02

   Mix the flour and baking powder in a bowl. In a separate bowl, beat the lemon zest, salt, sugar, butter and eggs with an electric hand whisk until light and fluffy. Peel and finely chop the banana, then stir it in. Gradually stir in the flour mixture and coconut milk until the batter is smooth. Finally, stir in the pineapple pieces.

3. 03

   Pour the batter into a greased cake tin lined with baking paper and bake on the middle shelf for 50-55 minutes. Check whether the cake is cooked by inserting a wooden skewer into the centre and pulling it out. If any batter clings to the skewer, bake for a further 4-5 minutes.

4. 04

   Remove the cake from the oven, turn it out of the loaf tin and pierce the surface several times with a wooden skewer. Brush half the reserved pineapple juice over the cake. Leave to cool for 5-10 minutes.

5. 05

   For the icing, mix the icing sugar with 2 tbsp water, the juice of half a lemon and the remaining pineapple juice until smooth. Spread the icing over the cake and immediately sprinkle with desiccated coconut and chopped pistachios.