With pineapple, coconut, dried cherries and a touch of rum - this is not your average Christmas cake! I love this cake, however, for it's light texture and tropical flavour. A nice cake for any time of year, really!
6 people made this
120ml vegetable oil
1 teaspoon dark rum
310g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
475g tinned pineapple, drained and pureed
80g dried cherries
100g toasted desiccated coconut
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4. Lightly grease two 450g loaf tins.
Beat together eggs, oil, rum and milk in a bowl. Sift together flour, sugar, baking powder, bicarb, nutmeg and salt in a separate bowl. Mix the flour into the eggs until just moistened. Gently fold in the pineapple, cherries and coconut. Pour into prepared tins.
Bake in preheated oven until a skewer inserted into the centre comes out clean, about 40 to 45 minutes. Let cool in pan for 10 minutes before removing to cool on a wire rack.