Pineapple and Ginger Cake Recipe

Ingredients

Serve 8

• 1 1/2 cups/225 g all purpose/plain flour

• 2 tsp baking powder

• 1 tsp ground ginger

• 1/8 tsp salt

• 1/2 cup/125 g butter

• 1 cup/200 g granulated sugar

• 2 eggs

• 2/3 cup/80 g sweetened shredded coconut

• 4 oz/125 g canned pineapple, un-drained and broken up pieces of candied

• ginger, to decorate

 Pineapple Frosting:

• 2 tbsp butter

• 1 1/2 cups/225 g confectioners'/icing sugar

• 1 tsp ground ginger

• 4 tbsp pineapple juice

Method:

1. Preheat the oven to 325°F/170°C/gas 3. Butter a 10 1/2-inch (26-cm) spring form pan and line with waxed paper.

2. Sift the flour, baking powder, ginger, and salt into a medium bowl.

3. Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy. Add the eggs, beating until just blended.

4. Mix in the dry ingredients, coconut, and pineapple. Spoon the batter into the prepared pan.

5. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes. Turn out onto a rack and let cool completely.

6. Pineapple Frosting: Beat the butter, confectioners' sugar, and ginger in a small bowl. Gradually beat in the pineapple juice to make a smooth frosting.

7. Spread the frosting over the cake and decorate with candied ginger.