125g unsalted butter, chopped, at room temperature
2/3 cup firmly packed brown sugar
2 teaspoons vanilla bean paste
2 eggs, at room temperature
165ml can coconut milk (2/3 cup)
1 1/3 cups self-raising flour
1 teaspoon ground cinnamon
½ cup desiccated coconut
Vanilla ice-cream, to serve
¾ cup firmly packed brown sugar
2 cups frozen pineapple pieces (250g)
Grease a 20cm round cake pan. Line base and side with baking paper, extending paper 2cm above pan edge.
To make topping, sprinkle sugar evenly over base of prepared pan. Scatter frozen pineapple in a single layer over sugar in pan.
Beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.
In two batches, add milk and combined sifted flour and cinnamon, stirring until combined. Stir in coconut. Spoon over pineapple in pan. Smooth over top.
Cook in a moderately slow oven (160C) for about 1 hour and 5 minutes, or until cooked when a skewer inserted into the centre comes out clean. Stand cake in pan for 20 minutes.
Turn out warm cake onto a plate. Serve with ice-cream.