Cut the peel away from the pineapple and take off the top and tail. Using a serrated knife, cut the pineapple into small chunks, discarding the core. Weigh out 150g for the cake mixture and pulse in the grinder till you get a homogenous pulp.
Put the butter into a bowl and beat together with the sugar using the electric stand mixer or hand-held whisk until light and fluffy. Gradually add in the eggs, beating well after each addition and, on the last three additions, adding a tablespoon of the flour to prevent the mixture from curdling.
Sift the remaining flour into the bowl and gently fold in coconut and pineapple.
Divide the mixture equally between the 2 prepared 8 inch tins, either by weight or by eye, and spread evenly or pour in a well greased and floured bundt pan. Bake for around 25 mins in pans or around 40 to 50 mins in bundt pan or till a skewer inserted comes out clean.
If you make two layers you can sandwich them using pineapple flavoured whipped cream or buttercream. you can use the frosting to decorate the bundt cake as well. I, however, like it plain with tea or coffee.
Long story short- home maker and home baker! My journey is an unbelievably simple yet conscious series of coincidences which made the pieces to fall together. I was always fond of good food, good preparation which eventually became a positive vent for my inner creativity in the form of cooking.
This is specially intended for those who thought cooking was difficult!
View all posts by Yamini Upadhyay Beniwal