By Jamie Oliver
Selected by “Nerd Consultant” Calvin
Made for the March PDSG.
• 200g fresh pineapple
• 110g unsalted butter (at room temperature) , plus extra for greasing
• 110g caster sugar
• 2 large free-range eggs
• 250ml sour cream
• 200g self-raising flour , plus extra for dusting
• ¼ tesapoon bicarbonate of soda
• 150g desiccated coconut
• 1-2 tablespoons icing sugar
Preheat the oven to 180ºC/gas 4.
Peel, core and finely chop the pineapple.
Cream the butter and sugar until light and fluffy, then beat in the eggs followed by the sour cream.
Sift in the flour, bicarbonate soda and a pinch of sea salt and fold through, then mix in the coconut and pineapple.
Pour into a lightly buttered and floured 18cm baking tin and bake for 1 hour to 1 hour 15 minutes, or until golden and a skewer comes out clean.
Cool slightly in the baking tin, then remove and leave to cool completely on a wire rack. Dust with icing sugar to serve.
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