Pina Colada inspired loaf cake
Unbelievably soft, fluffy, and moreish, this cake comes together with all store cupboard ingredients and get its uniquely light and creamy flavour from the canned pineapple and coconut milk.
Ingredients
75ml veg oil, plus extra for greasing
100g caster sugar
250g canned crushed pineapple, drained
400ml canned full fat coconut milk
350g self-raising flour
1 tsp baking powder
1 hour and15 minutes | Yields 8-10 slices
Method
Preheat the oven to 170 degrees Celsius fan. Grease a loaf tin with approx 1 tsp of veg oil and set aside.
In a large mixing bowl, whisk the veg oil and sugar until combined. Then add the coconut milk and crushed pineapple and stir once again.
In another bowl, mix together the flour and baking powder and add that to the wet ingredients. Whisk again until the batter is completely homogenised.
Pour into the pre-greased loaf tin and bake for an hour. Allow the cake to cool completely before removing it from the tin.
