Pina colada traybake
https://www.coop.co.uk/recipes/pina-colada-traybake
Leftovers from this easy cake, inspired by the cocktail, will keep for a couple of days in the fridge
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Feeds
24
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Ready in
45 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 18g
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Ingredients
- 75g Co-op desiccated coconut
- 175g Co-op unsalted butter, plus extra for greasing
- 2 tsp vanilla extract
- 175g Co-op Fairtrade light brown soft sugar
- 3 Co-op British free range eggs, beaten
- 175g Co-op self raising white flour
- 1 tsp baking powder
- 432g can Co-op pineapple chunks in juice, drained, juice reserved
For the icing
- Zest and juice of 1 lime, plus extra zest to serve
- 100g Fairtrade icing sugar
- 150g Co-op light soft cheese 50g Co-op 0% fat Greek style natural yogurt
Method
- Preheat the oven to 180°C/fan 160°C/gas 4
- Spread the coconut out on a baking tray and bake for 3-4 mins, until lightly toasted
- Grease and line a 20cm x 30cm cake tin
- Beat the butter, vanilla and sugar until light and fluffy
- Add the egg a little at a time, along with a spoonful of flour to prevent the mixture curdling
- Fold in the rest of the flour with the baking powder
- Mash the pineapple using a fork, then stir into the batter, along with half the toasted coconut, until well combined
- Pour into the tin, then bake for 20-25 mins, until risen slightly and a skewer inserted into the centre comes out clean
- Leave in the tin until completely cool
- To make the icing, combine 2 tbsp of the reserved pineapple juice with the lime zest, juice and icing sugar
- Whisk in the soft cheese and yogurt, then spread the icing over the cooled cake
- Sprinkle with the lime zest and reserved coconut to serve
