Pineapple and Coconut Traybake
This easy-to-make pineapple and coconut dish is chewy and filled with flavor. Ideal for sharing so perfect for cake sales and picnics. That too is ok .
425 g pineapple ring box, in natural juice (1 lb)
350 g soft butter (12 oz) plus extra for greasing
350 g gold castor sugar (12oz)
5 large eggs, lightly beaten (room temperature)
275 g self-raising flour (10oz)
100 g dried coconut (3½ oz)
25 g grated coconut or dried coconut (1 ounce) for garnish,
1.Preheat oven to 180 ℃ (160 ℃ fan) / 350 ° F / gas mark 4. Grease and line baking sheet.
2.Drain the pineapple. Coarsely chop the meat and put aside .
3.Beat butter and sugar until very pale and fluffy.
4.Add eggs gradually, beating well after each addition. Add 1 tablespoon of flour with the remaining eggs.
5.Sift remaining flour. Add coconut and chopped pineapple. Fold carefully.
7.Pour into the prepared skillet and smooth the surface. Sprinkle with grated or dry coconut. Bake in center of oven for 40 to 45 minutes or until dough is elastic to the touch.
8.Chill within the box. When cold, remove the baking sheet and cut