1 fresh pineapple, peeled, cored, caramelised (recipe below) and cooled
1 x 425 gram can peaches, drained
125 grams butter, softened
1/2 cup caster sugar
1/2 teaspoon vanilla essence
1 cup self raising flour
1/2 cup plain flour
1 cup desiccated coconut
Preheat oven to 160C. Grease a 10.5cm x 21cm loaf pan.
Process caramelised pineapple in a food processor until crushed.
Lightly puree peaches in a food processor.
Beat butter, sugar and vanilla essence with electric beaters until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Fold in pineapple and peaches.
Sift together the flours. Combine with the coconut.
Fold flour mixture into the pineapple mixture until just combined.
Pour mixture into prepared pan and bake for 1 hour & 15 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand cake for 5 minutes before turning out on wire rack to cool.
Dust liberally with icing sugar before serving.
1 fresh pineapple, peeled and cored
Preheat oven to 200C.
Place pineapple flat onto a baking tray covered with baking paper.
Sprinkle each pineapple piece with approx 1 tablespoons brown sugar.
Roast pineapple in preheated oven until caramelised, approx 20 minutes.
Turn pineapple pieces over and roast a further 10-15 minutes until caramelised.
* recipe adapted from Good Taste, Summer Entertaining, 1996