Pineapple Cake with Caramel Topping
Posted on 24/08/2010

INGREDIENTS

440g can crushed pineapple, drained
60g butter, melted
1 cup Vitarium gluten-free self raising flour
2 eggs, lightly beaten
3/4 cup brown sugar
155ml can coconut cream
3/4 tsp bi-carb soda
380g can pre-made Caramel
1/3 cup desiccated coconut

STEP ONE

Preheat oven to 180c. Grease and line a 22cm pan with baking paper

STEP TWO

Combine pineapple, flour, sugar, bi-carb soda and coconut. Add combined butter, eggs and coconut cream and mix well. Pour into pan. Bake for 40 minutes or until a skewer inserted into centre comes out clean.

STEP THREE

Stand in pan for 5 minutes before turning out onto a wire rack to cool. Smooth about 3/4 of the can of caramel topping over top and sides of cake. Serve with cream.