How to make it

  • Toast coconut in frying pan, stirring. constantly, about 2 minutes or until browned lightly. Remove from pan and cool.
  • Drain pineapple and reserve 1/2 cup of the syrup.
  • Preheat oven to 180deg (160deg - fan forced). Grease two deep 20cm round springform tins, line bases and sides with baking paper
  • Beat butter and sugar in a bowl with electrical mixer until light and fluffy. Add eggs, one at a time, beating until just combined.
  • Transfer mixture to large bowl and stir in sifted flour, pineapple, and reserved syrup. Divide mixture between tins; bake 20 mins.
  • Meanwhile, beat egg whites until soft peaks form. Gradually add extra caster sugar , beating until sugar dissolves between additions. Fold in toasted coconut.
  • Remove cakes from oven, working quickly, divide coconut mixture over cakes in tins, using spatula to spread evenly so tops are completely covered.
  • Bake about 30 minutes. Stand cakes in tins 5 mins then carefully loosen meringue from baking paper around inside of tin. Release sides of tins. Cool
  • Meanwhile, beat the cream and icing sugar until soft peaks form.
  • Place one cake on serving plate, spread with cream. Top with remaining cake; dust with sifted icing sugar.

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