A tropical showstopper to whip up for a celebration or a crowd. 

Words and photo: Extract from RIPE: Thought for Food

A delicious little tropical showstopper, as well as being nice and simple to make. Great when you’re feeding a crowd for a birthday party or celebration.

This cake is dairy-free. You could try making it vegan by substituting the eggs for “vegan flax eggs”. For each egg listed in the recipe, replace it with 1 tbsp of ground flax seed mixed with 3 tbsp of water, let the mix sit for about 5 minutes before adding it to the cake.

DF, NF (GF & vegan option)

Serves: 15 to 20

INGREDIENTS

Slab cake:
1 pineapple
2½ cups (375g) plain flour
2 tsp baking powder
1 tsp baking soda
A pinch of salt
1 cup (100g) desiccated coconut
1 cup (220g) caster sugar
½ cup (80g) soft brown sugar
3 eggs (vegan option see tip)
zest and juice of 1 lime
¼ cup (60ml) coconut cream
½ cup (125ml) rice bran oil
2 tsp vanilla extract

Icing:
4 tbsp dairy-free butter
2½ cups (380g) icing sugar
2 tbsp coconut cream
zest and juice of 1 lime
¼ cup (20g) toasted desiccated coconut (we used flakes and long thread coconut)
¼ cup fresh passionfruit pulp optional)

METHOD

Preheat oven to 180°C fan bake. Grease and line a high sided rectangle baking tin or lamington tin approximately 24cm x 34cm.

To make the pineapple flowers for decorating the cake: remove the skin from the pineapple. Cut the pineapple in half lengthways and carefully remove the core. Slice 18 thin slices of pineapple and place on a lined baking tray, place in the oven to cook for 18 – 20 minutes or until the edges are caramelized and starting to darken.

To prepare the cake: finely dice the rest of the pineapple into very small pieces. You want to end up with approximately 2 cups or 400g worth. In a small mixing bowl sift together the flour, baking powder, baking soda and salt. Mix through the desiccated coconut.

In a large mixing bowl, add the sugar, eggs, lime zest and juice, coconut cream, oil, and vanilla. Using a whisk or a handheld electric beater, beat together until well combined. Fold through the dry ingredients and the diced pineapple. Pour the batter into the prepared baking dish and bake in the oven for 40 – 45 minutes, until the top is golden brown and a skewer inserted into the centre comes out clean.

Remove from the oven and allow to cool a little before turning out onto a wire rack. Make sure the cake is completely cool before icing it.

To prepare the icing: using a handheld electric beater, lightly whip the dairy-free butter and icing sugar together in a mixing bowl, add the coconut cream, lime zest and lime juice and continue beating until light and fluffy. If the mixture starts to split just add a little more icing sugar. Place in the refrigerator to firm up for at least half an hour before icing the cake.

To decorate the slab cake: using a rubber spatula spread the icing over the top of the cake. Twist the caramelized pineapple pieces into rosettes and push them into the icing, so they stick up like little flowers. Sprinkle over the coconut and drizzle with fresh passionfruit pulp (optional).

This cake is best refrigerated until you are ready to serve as the icing can start to melt in the summer heat! Bring the cake to room temperature just before serving.

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RIPE: Thought for Food by Angela Redfern & The Ripe Deli Team, Beatnik Publishing, RRP $60.00, beatnikpublishing.com, Photographs: Sophie Merkens