Pineapple, coconut and a few drops of rum are all mixed together to form this Jamaican style cake. Courtesy of the singer Jamelia, a slice of this is bound to bring the sunshine to wherever you may be.
This recipe was provided by Tilda's "Mums Helping Mums" campaign, which aims to help mums give their children a better start in life.
- 170g butter
- 170g caster sugar
- 3 eggs
- 170g self-raising flour
- 1 tin of crushed pineapple
- 85g desiccated coconut
- 3 tablespoons of rum
- 226g icing sugar
Method1 Preheat the oven to 180c. Grease a deep baking tin with butter and line with greaseproof paper.
2 Cream together the butter and sugar in a large bowl. Add one egg at a time and beat into mixture.
3 Using a sieve, gradually add the flour to the mixture, folding in as you go.
4 Drain the pineapple and fold into the mixture (reserve the juice for icing).
5 Measure out about 43g of coconut and 1 ½ tablespoons of rum and fold into the mixture.
6 Pour the mixture into the lined baking tin and place in oven for 25 minutes, before removing and allowing to cool.
7 Once the cake has cooled, spread the remaining coconut out on a baking tray and toast in the oven for a few minutes.
8 Mix the icing sugar with the remaining rum and pineapple juice, then spread on top of cake. Sprinkle with the toasted coconut.
Prep Time20 minutes
Cook Time25 minutes
Nutrition InformationServes 8
For more recipes from Tilda and the World Food Programme, head here.
Reveal is now on Google Plus! Join us here for the latest pictures, fashion and celebrity news!
Check out these great cake recipes:
Copyright: Eggs For Soldiers