serves
8
prep
10 minutes
cook
1 hour
difficulty
Easy
serves
8
people
preparation
10
minutes
cooking
1
hour
difficulty
Easy
level
Stream free On Demand
Mix and Bake
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 eggs
- 250 g caster sugar
- 200 ml vegetable oil, plus extra for greasing
- 450 g crushed pineapple in syrup
- 1 cup fine desiccated coconut
- 2 cups self-raising flour
- 1 tsp baking powder
Sweetened vanilla cream
- 300 ml thickened cream
- 50 g caster sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 160˚C (fan-forced). In a large bowl, whisk the eggs and sugar together, then switch to a flexible spatula and mix through the remaining ingredients. Pour the batter into a greased, non-stick 23 x 13 cm loaf tin. Bake for 1 hour or until a skewer inserted comes out clean. Cool in the tin, then remove and slice.
- For the vanilla cream, in a large bowl, whisk the ingredients together to form soft peaks. Serve the mix and bake pineapple cake with a dollop of sweetened vanilla cream.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Mix and Bake
