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.
Ingredients
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
Method
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.
Tips & Hints
This recipe is a great lunchbox treat for kids. It will freeze well un-iced and can be served with or without the icing
Add some blueberries to the mix for a colourful change
