I love this cake so much, I had to bake it again just to make sure it's still as delicious as I remember. And now I can guarantee you it is... It's a moist coconut and pineapple cake, and can easily become a dessert with the addition of the very rich and delicious sauce. By the way, when chilled, that sauce tastes and looks just like the caramel you can buy in cans (cooked condensed milk?), so would be a good cake topping or filling. Anyway, here's the recipe. If anyone tries it, please let me know what you thought of it :)
Pineapple coconut cake
1 1/2 cups self-raising flour
1 1/4 cups dessicated coconut
1 3/4 cups caster sugar
125g butter, melted
3 eggs, lightly beaten
1/2 cup milk
1/2 teaspoon vanilla essence
440g can crushed pineapple, drained
1. Combine dry ingredients, make a well in the centre and stir in butter, eggs, milk and vanilla essence until combined.
2. Spread half the mixture into a greased 22cm cake tin, scatter pineapple over the mixture, then pour remaining mixture on top.
3. Bake 60-70 min at 180 degrees Celcius, until cooked. (test with skewer; although it's a moist cake, skewer needs to come out clean)
4. Serve by itself, or with sauce.
1 tablespoon custard powder
375ml can evaporated milk ('light' is fine)
1/4 cup brown sugar
1/4 cup golden syrup
Combine custard powder with 1/4 cup of evaporated milk in a small saucepan. Add remaining evaporated milk, sugar and syrup. Stir over low heat until sauce boils and thickens.