Tropical victoria sponge with pineapple and coconut
Chef:
Dairygold
Prep:
30 mins
Cook:
60 mins
The traditional Victoria sponge gets a tropical makeover with this pineapple and coconut beauty.
185g Dairygold
185g caster sugar
3 eggs
450g diced pineapple
100g desiccated coconut
185g self-raising flour
1 tsp baking powder
Coconut icing:
100g Dairygold
150g creamed coconut, grated
300g icing sugar, sifted
50g desiccated coconut, and dried pineapple, to decorate
Grease and line a 20cm (8in) springform cake tin.
Preheat oven to 170°C/325°F/gas 3. Whisk the Dairygold and sugar together until light and fluffy. Gradually add in the eggs, beating well after each addition, then fold in the diced pineapple, coconut, flour and baking powder. Transfer to the prepared cake tin, and bake in the centre of the oven for 1 hour, until a skewer inserted in the middle comes out clean.
When cooked, remove from the oven, allow to cool on a wire rack to cool. Slice carefully into 2 layers once completely cooled.
To make the icing, beat the Dairygold together with the creamed coconut and icing sugar. Spread the bottom layer of the cake with icing, place the next layer on top and then use the remaining icing to cover the top of the cake.
To decorate, scatter the desiccated coconut over the top and arrange the dried pineapple in the centre.
Serves
12
Preparation Time
30 minutes
Cooking Time
60 minutes
Main ingredients
Flour, Fruit, Eggs
Recipe Type
Cakes & Baking, Dessert, Cake Stall, Vegetarian
Level of Difficulty
Easy
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