- 375g flour, plain
- 1 tsp ground cinnamon
- 375g sugar
- 90g desiccated coconut
- 5 eggs, lightly beaten
- 440g tin crushed pineapple in syrup
- 375ml vegetable oil
- 100g macadamia nuts, chopped
Ingredients: LEMON CREAM CHEESE ICING
- 60g cream cheese, softened
- 30g unsalted butter, softened
- 1 tbsp lemon juice
- 185g icing sugar, sifted
Preheat oven to 180C. Grease a 23cm round deep cake tin or springform tin. Line the base and the
sides with baking paper, cutting it to sit 2-3cm above the side of the tin. Sift the flour and cinnamon
into a large bowl, add the sugar and coconut.
Stir the dry ingredients well to combine. In a separate bowl beat the eggs lightly. Chop the
macadamia and cut the pineapple slices.
Add the eggs, pineapple and oil and mix well. Stir in the macadamia nuts.
Spoon the mixture into the prepared tin and even the surface. Bake for 1¼hr, or until a skewer
comes out clean when inserted into the centre of the cake. Cover with foil if it starts to brown too
much during the baking process. Leave in the tin for 30mins to cool. Turn out onto a wire rack
to cool completely.
Directions: LEMON CREAM CHEESE ICING
Beat the cream cheese, juice and butter in a small bowl until light and fluffy. Gradually beat in
the icing sugar until smooth. Spread the icing over the cooled cake.