For JANUARY we have another delicious recipe from Jane MacBean, a longstanding friend of Hardy's and amazing baker. An unusual combination, it has proved very popular at the vaccination centre where Jane has been volunteering. We are looking forward to seeing her at the Malvern Show and fingers crossed she will bring this cake with her too.

She writes:

Pineapples were introduced into Europe during the seventeenth century from South America. They became prized by Europeans and many grand estates built their own hot houses where they could be grown. Young boys would be employed to keep the fires going through the night providing hot water that gave pineapples the warmth to grow.

Coconuts are an indigenous plant to the area around the Pacific Ocean, gradually spreading towards India and Sri Lanka. The coconut tree is often termed as the tree of life as all parts of it are used to sustain communities. The coconut itself was sought by the great explorers hundreds of years ago as it provided food and drink to hungry sailors on long voyages.

The combination of these two fruits ensure a delicious moist cake

Ingredients
150g butter
150g caster sugar
2 large eggs
200g desiccated coconut
100g self-raising flour
5g baking powder
1 medium sized fresh pineapple, chopped into small pieces
50g coconut flakes for decoration

Method
Mix together butter and sugar until the mixture is light and fluffy. Then add the eggs and beat well. Gently fold in the desiccated coconut, flour and baking powder. Do not worry if the mixture seems thicker than usual, this is fine.

Spread half the mixture into a lined 20cm square baking tin and add a layer of half the chopped pineapple. Then spread over the remaining mixture and layer the remaining pineapple. If there is any juice just add this with the pineapple.

Sprinkle over the coconut flakes

Bake the cake at 180 degrees Celsius or 160 degrees Celsius for a fan oven for about 45 minutes until a skewer comes out clean.

Enjoy!