50g unsalted butter, melted
½ cup brown sugar, firmly packed
450g can pineapple slices in syrup
Toasted coconut chips, to decorate
Vanilla ice-cream, to serve
125g unsalted butter, chopped, at room temperature
¾ cup caster sugar
1 teaspoon coconut essence
3 eggs, at room temperature
1 cup self-raising flour
¾ cup plain flour
165ml can light coconut milk (2/3 cup)
1/3 cup desiccated coconut
Grease a large, straight-sided loaf pan (top measuring15cm x 23.5cm x 9cm deep). Line base and sides with baking paper, extending paper 4cm above pan edges.
Pour melted butter over base of prepared pan. Sprinkle with sugar. Drain pineapple, reserving ¼ cup of the syrup. Cut slices in half. Arrange slices, slightly overlapping, over sugar to cover base.
To make cake, beat butter, sugar and essence in small bowl of an electric mixer until fluffy. Beat in eggs, one at a time until combined. Transfer to a large bowl.
In two batches, stir in flour, milk and reserved syrup until combined. Stir in coconut. Spoon mixture into prepared pan. Smooth over top.
Cook in a moderately slow oven (160C) for about 1 hour, or until a skewer inserted into the centre comes out clean. Remove. Stand cake in pan for 20 minutes. Turn out onto a serving plate.
Sprinkle toasted coconut chips over cake. Serve warm or at room temperature with ice-cream.
TIP! You may need to trim top of cake to sit flat once turned out. Try replacing coconut essence with rum essence. To toast coconut, spread over an oven tray. Cook in a moderately slow oven (160C) for about 3 to 5 minutes, or until light golden.