Seaneen's Sunnyside Kitchen

Pineapple and coconut are a marriage made in heaven, and though there is no booze in these, they are still yummy.

These are amazing for a special teatime treat or for dessert with ice cream. You can make the sponge 2-3 days in advance and wrap in cling film, then just add the topping before you’re read to serve. You can even freeze the sponge if you’re super organised (just remember to make sure the sponge is fully defrosted before applying the cream cheese frosting).

I’ve added some toasted coconut as a topping and take a few minutes to toast it, this adds a whole extra element.

I used margerine for the sponge, Mary Berry uses this in her sponge recipes. Since nobody probably knows more about cakes than her, so I’ll go with her advice, but feel free to use butter if you prefer.

Makes 18 squares

Ingredients

For the sponge

Large tin of pineapple junks (drained weight 340 Grams), roughly chopped

350 Grams Caster Sugar

350 Grams Margerine

275 Grams Self Raising flour

100 Grams Dessicated coconut

5 Eggs

For the frosting

25 Grams Icing sugar (if you prefer a sweeter frosting you can use more)

200 Grams Cream cheese

25 Grams Dessicated coconut (toasted)

Method

1. If you have a stand mixer I would recommend using it, but an electric hand whisk is fine too.
2. Pre heat your oven to 180 degrees (Celsius), and line a 9 in x 12 in baking tin with baking parchment
3. In a bowl, add the margerine and sugar and whisk together until light and fluffy.
4. Whisk in one egg at a time, along with a tablespoon of flour. Whisk the remaining flour when they eggs have been added along with coconut (don’t panic if it looks curdled)
5. Fold in the roughly chopped pineapple, and transfer the mix to your prepared baking tin
6. Bake for 40-45 minutes
7. Allow to cool in the tin
8. For the toasted coconut topping, you can spread the coconut on sheet pan and bake for 5-10 minutes while the sponge is baking. I prefer to do it in a pan, as its easier to check that it’s not going to burn. Once toasted set to one side and allow to cool
9. Add the icing sugar to the cream cheese and mix well. When the sponge is completely cool spread with the cream cheese frosting and sprinkle with the toasted coconut
10. Cut into squares