Back when I had recently finished university my Auntie Bernie travelled over from Australia for one of her regular visits and spent around a week in Sunderland, where I was living after finishing up my degree.
Unfortunately I had to work on the day of her arrival, so my then boyfriend (now husband) was in to meet her. In typical Bernie fashion she had made friends with him within minutes and they went off to the supermarket with the intention of picking up a few bits and pieces. Around 2 hours later, the Tesco Metro in the Bridges was decimated and practically everything from the shop could have been found in the fridge!
I have always been a keen cook but during her visit Bernie showed me a lot of recipes for creating sauces, muffins and a particular fave Pina Colada cake. This is one that has stuck with me for some time so I thought it would be a good one to share with you.
Some of the measurements are in cups rather than grams/ounces, you can pick up a cheap measuring set on Amazon for a few pounds quid, here is one of my favourites.
For the cake
2 x 420g cans crushed pineapple in juice
4 cups self raising flour
1 ½ cups sugar
¾ cup coconut – I use desiccated
For the frosting
100g butter, softened to room temperature
250g cream cheese, softened
2 cups icing sugar
½ tsp coconut essence – Waitrose stock this but it can be hard to find, Sainsbury’s have a rum flavouring that works, otherwise vanilla is good too.
Toasted shredded coconut to garnish
Preheat oven to 180 degrees/gas mark 4. Grease a 9 inch loose bottomed baking tin spring form tin with butter/non-stick baking spray and line the base with baking paper.
Then, mix all ingredients together, including the juice from the pineapple, until well combined.
It takes a little while to come together as the mixture is quite thick, be warned, this doesn’t look too appetising but trust me!
Spoon into the prepared tin and bake for 45-50 minutes until golden and firm.
While the cake is in the oven, make the frosting by mixing together all the ingredients except the toasted coconut, set aside.
Once the cake is baked (you will know its ready when the cake pulls away from the sides of the tin). Leave the bake to cool and then ice with the frosting when its completely cold.