~ Hawaii Cake ~

110g butter

110g golden caster sugar

200g self raising flour

2 eggs

250ml almond milk

200g desiccated coconut

430g tin of pineapple

250g pistachios

 

200g icing sugar

 

Mix the flour, coconut and pistachios together well. In a separate bowl, cream the butter and sugar together until light and fluffy. Chop the pineapple into small chunks and save the juice in the tin. Then add all the cake ingredients into one bowl. Mix this thoroughly until all ingredients are fully combined. Bake in a loaf tin at 180C/gas 4 for 45 minutes, you may need to cover the top with foil half way through the bake to prevent too much browning. Remove from the oven and leave to cool.

For the icing, add 3 tbsp of the tinned pineapple juice with the icing sugar and stir until smooth. Then drizzle onto the cake.