Easy pineapple cake dessert idea for families and parties during the summer months. Use can use fresh or canned pineapple in this delicious dessert recipe.
Ingreadient:
- 1 cup self-raising flour
- 1/4 cup custard powder
- 1/2 cup castor sugar
- 2 tablespoons vegetable oil
- 2 eggs, lightly beaten
- 1 cup Australian reduced fat vanilla yoghurt
- Finely grated zest of 1 lime
- 440g pineapple pieces in natural juice, drained
- 200g Australian spreadable reduced fat cream cheese
- 2 tablespoons desiccated coconut
- 1 lime, for decorating
Direction:
- Sift flour and custard powder into a large bowl and stir in sugar.
- Whisk oil, eggs, yoghurt and lime rind together and fold into the dry ingredients, taking care not to over mix.
- Spread half the mixture over the base of a baking paper lined 15cm x 25cm pan.
- Spread drained pineapple over the batter then dollop remaining batter over the top, spreading to roughly cover.
- Bake at 180°C for 25 minutes or until golden and cooked through. Cool for 5 minutes in pan before turning onto a wire rack to cool completely.
- Spread cream cheese over the cooled slice and sprinkle with coconut and grate over a sprinkling of lime rind for colour.
- Slice into 16 squares and refrigerate until required
