1 small pineapple
½ cup caster sugar
1 lime, finely grated rind and 2 tbsp juice
125g butter (extra), at room temperature
½ cup caster sugar (extra)
1 tsp coconut essence
1½ cups self raising flour
1½ cups shredded coconut
½ cup coconut milk
4 passionfruit, pulp removed
300ml thickened cream
⅓ cup brown sugar
1 Preheat oven to 180C. Grease a deep 22cm round cake tin and line base and sides with baking paper. Cut pineapple into quarters lengthways. Remove core and skin. Cut flesh into thin wedges and roughly chop.
2 Put the butter, sugar, lime zest and juice into a small saucepan and stir over a low heat until the sugar dissolves and mixture comes to the boil. Reduce heat and simmer for 1-2 minutes or until slightly thickened. Pour over the base of the prepared cake tin. Sprinkle pineapple over the base of tin and syrup.
3 Using an electric beater, beat extra butter and sugar, and essence until light and cream. Add eggs, one at a time, beating well after each addition. Transfer to a large bowl. Sift flour over cake mixture. Add coconut and milk. Gently stir with a large metal spoon until combined. Spoon mixture over pineapple and spread evenly. Bake for 50-55 minutes or until cooked through when tested in the centre with a skewer. Stand for 15 minutes before turning out onto a serving plate. Serve drizzled with passionfruit and brown sugar cream.
4 To make cream. Put cream and sugar into a bowl and using an electric hand beater, beat until soft peaks form.
NOTE: If you find the passionfruit too tart you may prefer to make a sugar syrup then add passionfruit before drizzling over cake.