Pineapple Coconut Cake

This is a way to get rid of a can of pineapple chunks and a bag of leftover dessicated coconut.

The recipe is from Babyrockmyday, but it called for Malibu coconut schnaps. But I did not have any at home.

But there was something else I wanted to use up. My BFF was in the Black Forest last week and she gave me a Egg Liquer with Cherry Spirit as a base. I love both, but only separately.

I took on sip and decided it was not my choice. But it went in the cake batter very smoothly.

Typical cake batter with butter, sugar, eggs, flour and coconut. The chunks of pineapple went in last before the batter was poured in the loaftin.

Baking at 180 C for 55 to 65 min.

Ingredients:

1 medium can of pineapple chunks

125 g softened butter

100 g sugar

2 eggs

250 g flour

1 1/2 tsp baking powder

Pinch of salt

50 g dessicated coconuts

6 tbsp pineapple juice

6 tbsp egg liquer or Malibu

Topping:

Icing sugar mixed with pineapple juice

Preheat the oven 180 C.

Cream butter and sugar together, add eggs and stir well. Sieve flour, baking powder, salt and add it to the bowl. Coconut follows.

Measure 6 tbsp pineapple juice and 6 tbsp liquer and pour that in. Finally the dried up pineapple chunks.

Spray the loaftin and get the batter in. Bake for 55 to 65 min depending on the oven. Take a wooden skewer and test if the cake is done.