Your Family - April 2017

TRAY CAKE OF THE MONTH

FEATURE: NOMVUSELELO MNCUBE PHOTO: DYLAN SWART

THIS TROPICAL TREAT IS A SWEET TOOTH’S DREAM!

Serves 12 Takes 40 mins + cooling

FOR THE CAKE

410ml cake flour

10ml bicarbonate of soda

375ml sugar

2 eggs

5ml vanilla essence

440g tin crushed pineapple (with the juice)

FOR THE SAUCE

150g butter

380g tin evaporated milk

330ml sugar

250ml nut sprinkles

250ml desiccated coconut

FOR THE SOUR CREAM ICING

80g soft butter

750ml icing sugar

125ml sour cream

10ml vanilla essence

pinch salt

juice of ½ lemon, to taste

If you prefer to pipe the icing

onto the pudding add an extra

cup of icing sugar until it’s firm

enough. Spoon into a piping

bag fitted with a 1cm round

nozzle and pipe dollops onto

the pudding.

tip

variation

Serve with vanilla ice cream

instead of sour cream icing to

help cut the sweetness.

1 For the cake, preheat oven to 180°C.

Grease a 24cm x 29cm ovenproof pan.

Combine all the ingredients and pour

into the prepared pan. Bake for about

30 minutes or until cooked when

tested with a skewer.

2 For the sauce, bring butter,

evaporated milk and sugar to a boil

on medium-high and cook for about

12 minutes, stirring often until slightly

thickened. Add nuts and coconut.

3 While cake is still hot, poke it with

a skewer and immediately pour sauce

over. Cool to room temperature.

4 For the icing, beat together all the

ingredients until fluffy. Serve with

the pudding.

HAWAIIAN

APRIL 2017 71