Hawaiian Cake

It was my mother-in-law’s birthday last week, and so of course the birthday cake was my contribution to the celebrations! I know she’s pretty health conscious, and while she’s happy to treat herself with some cake, she’d probably prefer not to have anything super rich or chocolatey. So I thought my Hawaiian cake would be suitably decadent without being too rich or heavy – and it has fruit in it so it’s kinda healthy, right?

It’s also pretty easy to make: 

3 cups self raising flour
1 tsp cinnamon
1 1/2 cups caster sugar
1 cup dessicated coconut
5 eggs, lightly beaten
440g tin crushed pineapple in syrup
1 1/2 cups vegetable oil
100g macadamia nuts, chopped
100g glacé ginger, chopped

Preheat oven to 180C. Grease and line a large round tin. Line the sides of the tin with paper so that it sticks up about 3cm above the edge (I forgot this step this time around and it stuck to the sides pretty badly!).

Sift flour and cinnamon into large bowl, add sugar and coconut and stir. Add eggs, pineapple and oil and mix well. Stir in the nuts and ginger.

Pour into tin and bake for about 1hr 10 minutes. You can cover the cake with foil if it starts getting too brown too soon. Leave in tin for 30 minutes before turning onto wire rack.

I like to top this with a lemon cream cheese frosting. I use 250g cream cheese, and add a tablespoon or two of lemon juice, beat that until it’s creamy, then add icing sugar until it’s about the taste and consistency that I want.


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