HOW TO PREPARE A COCONUT RECIPES

Name: Pineapple & coconut cake
Total time: 1 h 30 min
Yield: 10 to 12
Ingredients: 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

PINEAPPLE AND COCONUT CAKE | JAMIE OLIVER BAKING RECIPES

Pineapple and coconut cake | Jamie Oliver baking recipes image

Total Time 1 hours 30 minutes

Yield 10 to 12

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 358 calories, FatContent 25 g fat, SaturatedFatContent 17 g saturated fat, ProteinContent 5 g protein, CarbohydrateContent 30.6 g carbohydrate, SugarContent 15.8 g sugar, SodiumContent 0.3 g salt, FiberContent 3 g fibre

PINEAPPLE AND COCONUT CAKE | JAMIE OLIVER BAKING RECIPES

Pineapple and coconut cake | Jamie Oliver baking recipes image

Total Time 1 hours 30 minutes

Yield 10 to 12

Number Of Ingredients 9

Ingredients

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

Steps:

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.

More about "how to prepare a coconut recipes"

PINEAPPLE AND COCONUT CAKE | JAMIE OLIVER BAKING RECIPES

From jamieoliver.com
Total Time 1 hours 30 minutes
Calories 358 calories per serving

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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