INGREDIENTS CAKE
15ml butter.
180ml milk.
3 extra-large eggs.
250ml sugar.
375ml flour.
10ml baking powder.
2,5ml salt.
INGREDIENTS FILLING
1 can (400g) crushed pineapple.
15ml golden syrup.
5ml lemon juice.
15ml custard powder.
30ml milk.
250ml cream, chilled.
TO DECORATE
100ml toasted coconut.
STEPS CAKE
Preheat oven to 200°C.
Grease two 20cm cake tins with margarine.
Line both cake tins with baking paper and grease the baking paper with margarine.
In a saucepan on the stove bring the butter and milk to the boil.
Remove from heat and leave to cool.
In a bowl beat the eggs until light.
Add the sugar by the spoonful, beating after every addition until the mixture is thick and light.
In a separate bowl sift together the flour, baking powder and salt.
Fold the dry ingredients into the egg mixture.
Add the milk mixture a little at a time, folding it in after each addition.
Divide the batter between the cake tins.
Bake for about 20 minutes or until a testing skewer inserted into the centre comes out clean.
Turn out onto a wire rack and leave to cool completely.
STEPS FILLING
In a saucepan on the stove bring the pineapple, golden syrup and lemon juice to the boil.
Mix the custard powder and milk together.
Add to the mixture in the saucepan.
Simmer for a few minutes while stirring.
Remove from heat and leave to cool completely.
In a bowl whip the cream until stiff and fold into the cooled filling in the saucepan.
Slice each cake layer in half horizontally.
Sandwich the layers together with the filling.
Sprinkle with the toasted coconut.
