PINEAPPLE CAKE WITH MALIBU CREAM:


INGREDIANTS:

SHREDDED COCONUT - 75 GM
CRUSHED PINEAPPLE IN SYRUP - 450 GM
BUTTER,SOFTENED - 125 GM
CASTER SUGAR - 110 GM
EGGS -2
SELF-RAISING FLOUR -225 GM
EGG WHITES -6
CASTER SUGAR,EXTRA - 110 GM
ICING SUGAR -2 TEASPOON


MALIBU CREAM :

THICKENED CREAM -300 ML
ICING SUGAR - 40 GM
MALIBU - 1 TABLESPOON


METHOD:

TOAST COCONUT IN MEDIUM FRYING PAN,STIRRING CONSTANTLY,ABOUT 2 MINUTES O UNTIL BROWNED LIGHTLY.REMOVE FROM PAN;COOL.

DRAIN PINEAPPLE OVER SMALL BOWL;RESERVE ½ CUP OF THE SYRUP ,DISCARD REMAINDER.

PREHEAT OVEN TO MODERATE[180C/160C FAN-FORCED].GREASE TWO DEEP 20 CM-ROUND SPRINGFORM TINS;LINE BASES AND SIDES WITH BAKING PAPER.

BEAT BUTTER AND SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.ADD EGGS,ONE AT A TIME,BEATING UNTIL JUST COMBINED BETWEEN ADDITIONS.TRANSFER MIXTURE TO LARGE BOWL.STIR IN SIFTED FLOUR,PINEAPPLE,THEN RESERVED SYRUP.DIVIDE MIXTURE BETWEEN TINS;BAKE 20 MNUTES.

MEANWHILE ,BEAT EGG WHITES IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM;GRADUALLY ADD EXTRA CASTER SUGAR,BEATING UNTIL SUGAR DISSOLVES BETWEEN ADDITIONS.FOLD IN TOASTED COCONUT.

REMOVE CAKES FROM OVEN ;WORKING QUICKLY;DIVIDE COCONUT MIXTURE OVER CAKES IN TINS;USING SPATULA TO SPREAD EVENLY SO TOPS ARE COMPLETELY COVERED.BAKE ABOUT 30 MINUTES.STAND CAKES IN TINS 5 MINUTES;USING SMALL KNIFE,CAREFULLY LOOSEN MERINGUE FROM BAKING PAPER AROUND INSIDE OF TIN.RELEASE SIDES OF TINS;COOL.

MEANWHILE ,BEAT INGREDIANTS FOR MALIBU CREAM IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM.

PLACE ONE CAKE ON SERVING PLATE;SPREAD WITH CREAM.TOP WITH REMAINING CAKE;DUST WITH SIFTED ICING SUGAR.