TURN THE OVEN ON FOR THIS MONTH’S CREATION
Abigail says
‘Whip up this easy traybake for a post-barbecue dessert or garden party. Juicy pineapple chunks are mixed through the batter and the reserved juice is absorbed by the sponge for extra sunshine flavour.
All topped with an irresistibly creamy coconut frosting!’
Pineapple poke cake
SERVES 15 V HANDS-ON TIME 30 mins TOTAL TIME 1 hr 15 mins, plus cooling
◆ 1 x432g tin pineapple chunks
◆ 225g soft butter, plus extra to grease
◆ 225g caster sugar
◆ 1 tsp vanilla extract
◆ 4 medium eggs
◆ 225g selfraising flour
◆ ½ tsp fine salt
◆ 2 tsp baking powder
◆ 75g desiccated coconut
For the frosting
◆ 80g soft butter
◆ 80g icing sugar, sifted
◆ 150g full-fat soft cheese
◆ 125g coconut cream (from a carton)
◆ 20g toasted coconut chips (we used Crazy Jack)
1 Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the base and sides of a 20 x 30cm traybake tin with baking paper.
2 Drain the pineapple chunks over a bowl to catch the juices (set aside for later). Cut the chunks in half. In a large bowl, cream the butter, sugar and vanilla together with an electric mixer, until light and fluffy. Add the eggs one at a time, adding a spoonful of flour with each one. Fold through the remaining flour, salt, baking powder and coconut. Finally,
