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Treatalicious Edition #233
Tropical surprise
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{ Makes 12 slices }

Method

Set oven at 180 ˚C.

Grease a spring form cake tin (23 cm).

Using a wooden spoon, mix the crushed pineapple and juice with the eggs in a bowl.

Add the sugar, zest and flour. Stir but do not over mix.

Pour into the cake tin and bake at 180 ˚C for 40 minutes.

When the cake is in the oven, add the ideal milk, sugar and butter to a saucepan and bring to the boil. Time yourself so that this is ready along with the baked cake.

Add the chopped nuts, juice and coconut to the warm milk mix.

Prick holes in the warm cake with a fork – at least 30 times. Stir the warmed milk mixture and pour the warm sauce over the cake. Spread the nuts and coconut evenly.

Let the cake cool completely in the tin, then remove and enjoy!

INGREDIENTS

  • 1 can crushed pineapple (432 g)
  • 2 large eggs
  • 1 cup sugar
  • 2 cups self-raising flour
  • ½ cup almond flour
  • zest of one orange

SAUCE

  • 1 tin ideal milk
  • ½ cup sugar
  • 200 g butter
  • 1 cup chopped pecan nuts
  • 1 cup sliced roasted coconut
  • 1 cup roasted desiccated coconut
  • juice of one orange
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Recipe By
Sanet Prinsloo

Sanet Prinsloo

Chef