150g butter, melted
1 cup sugar
1 cup crushed pineapple (250g)
½ cup desiccated coconut
1½ cups plain flour
1½ tsp baking powder
200g cream cheese, softened
1½ cups icing sugar
2 Tbsp crushed pineapple
Preheat oven to 170°C fanbake.
In a large bowl whisk together butter and sugar then stir in the eggs. Add pineapple and coconut and mix again.
Sift in flour and baking powder then fold all ingredients together until combined.
Pour into a lined cake tin and bake for 40 minutes or until cooked through.
Let the cake cool on a baking rack before icing.
Use a mixer or electric beater to whisk cream cheese for 2 minutes. Add icing sugar and crushed pineapple. Whisk again to mix it all together until it is thick and creamy.
Spread over the cooled cake and serve.
Lime zest would be a lovely addition to the icing.
If you can’t get cream cheese a standard lemon or lime icing would be delicious.
If you only have pineapple pieces or slices you could blend them first.
To make this gluten free, simply substitute the flour for gluten free flour.