Ingredients
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
TOPPING
¾ cup firmly packed brown sugar
2 cups frozen pineapple pieces (250g)
Method
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Grease a 20cm round cake pan. Line base and side with baking paper, extending paper 2cm above pan edge.
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To make topping, sprinkle sugar evenly over base of prepared pan. Scatter frozen pineapple in a single layer over sugar in pan.
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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.
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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.
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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.
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Turn out warm cake onto a plate. Serve with ice-cream.
