0 added
0 in trolley
Quantity of Supersweet Large Pineapple in trolley 0
Supersweet Large Pineapple
Item price
£1.40A light and refreshing cake that's full of summer flavours!
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Finely chop the pineapple (reserving the juice from the chopping board) and put in a large frying pan with 10g butter. Cook over a medium heat, stirring often, for 10 minutes until any liquid released has evaporated and the pineapple has turned golden yellow. Set aside to cool.
Preheat the oven to 180 degrees C, gas mark 4. Lightly butter a 20cm square cake tin (or a 23cm round, springform tin) and line with baking parchment. Put the remaining 150g butter in a mixing bowl with the caster sugar. Using electric beaters, cream until light and fluffy. Mix in the eggs, one by one, then add 2 tbsp coconut milk, the vanilla extract and a pinch of salt. Sift in the flour and bicarbonate of soda; add the desiccated coconut and cooled pineapple. Fold together with a large metal spoon or a spatula, until evenly combined. Pour into the cake tin and smooth the top. Bake in the centre of the oven for 1 hour-1 hour 5 minutes, until well risen, golden and firm in the centre. Cover loosely with foil if the top browns too quickly. Set aside to cool in the tin for 30 minutes until barely warm.
In a bowl, stir together the remaining 3 tbsp coconut milk with 1½ tbsp reserved pineapple juice until smooth (if you don't have enough juice, add boiled water to make up the amount). Sift over the icing sugar and whisk together to make a glaze. Pour over the just-warm cake, smoothing evenly, and leave to cool completely. Some of the icing will be absorbed into the surface of the sponge. Cut the cooled cake into 16 squares (or wedges if a round cake) to serve.
Typical values per serving when made using specific products in recipe
Energy | 1,259kJ/ 301kcals |
---|---|
Fat | 15g |
Saturated Fat | 10g |
Carbohydrates | 36g |
Sugars | 23g |
Fibre | 2.8g |
Protein | 3.8g |
Salt | 0.4g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
View this recipe's ingredients and add them to your trolley
0 added
0 in trolley
Quantity of Supersweet Large Pineapple in trolley 0
Item price
£1.400 added
0 in trolley
Quantity of Essential Unsalted Dairy Butter in trolley 0
Item price
£1.90Price per unit
£7.60/kg0 added
0 in trolley
Quantity of Waitrose Golden Caster Sugar in trolley 0
Item price
£2.20Price per unit
£2.20/kg0 added
0 in trolley
Quantity of Waitrose Eggs British Blacktail Free Range Large in trolley 0
Item price
£2.60Price per unit
43.3p each0 added
0 in trolley
Quantity of Essential Coconut Milk in trolley 0
Item price
£1.10Price per unit
£2.75/litre0 added
0 in trolley
Quantity of Taylor & Colledge Fairtrade Vanilla Bean Extract in trolley 0
Item price
£6.50Price per unit
65p/10ml0 added
0 in trolley
Quantity of Essential Self-Raising White Flour in trolley 0
Item price
50pPrice per unit
£1/kg0 added
0 in trolley
Quantity of Cooks' Ingredients Bicarbonate of Soda in trolley 0
Item price
£1.50Price per unit
83.3p/100g0 added
0 in trolley
Quantity of Waitrose Desiccated Coconut in trolley 0
Item price
£1.75Price per unit
70p/100g0 added
0 in trolley
Quantity of Billington's Golden Icing Sugar in trolley 0
Item price
£1.90Price per unit
£3.80/kg