Pina Colada Traybake

Serves 24 pieces: preparation time: 45 minutes

Ingredients

• 75g desiccated coconut
• 170g unsalted butter, plus extra for greasing
• 2 tsp vanilla extract
• 180g light brown soft sugar
• 3 free range eggs, beaten
• 175g self raising white flour
• 1 tsp baking powder
• 432g can pineapple chunks in juice, drained, juice reserved

For the icing

• Zest and juice of 1 lime, plus extra zest to serve
• 110g icing sugar
• 150g light soft cheese
• 50g  Greek style natural yogurt

Preparation:

1. Preheat the oven to 180°C/fan 160°C/gas 4
2. Spread the coconut out on a baking tray and bake for 3-4 mins, until lightly toasted
3. Grease and line a 20cm x 30cm cake tin
4. Beat the butter, vanilla and sugar until light and fluffy
5. Add the egg a little at a time, along with a spoonful of flour to prevent the mixture curdling
6. Fold in the rest of the flour with the baking powder
7. Mash the pineapple using a fork, then stir into the batter, along with half the toasted coconut, until well combined
8. Pour into the tin, then bake for 20-25 mins, until risen slightly and a skewer inserted into the centre comes out clean
9. Leave in the tin until completely cool
10. To make the icing, combine 2 tbsp of the reserved pineapple juice with the lime zest, juice and icing sugar
11. Whisk in the soft cheese and yogurt, then spread the icing over the cooled cake
12. Sprinkle with the lime zest and reserved coconut to serve