Tropi-Cool Cake!

Load up teacakes with zingy pineapple and coconut

Pineapple teacakes MAKES 8 PREP 15 MINS + COOLING COOK 35 MINS 60g butter, softened 1⁄3 cup caster sugar 1 egg ½ tsp vanilla essence 1¼ cups self-raising flour, sifted ½ cup milk TOPPING 30g butter, softened 2 tbsp honey ½ cup crushed pineapple, drained ¼ cup shredded coconut 1 Preheat oven to 180°C. Lightly grease 8 x ovenproof ½-cup dariole moulds (or use a muffin tray). Line each with a square of baking paper. 2 In a bowl, using an electric mixer, beat butter and sugar together until creamy. Beat in egg and vanilla. 3 Fold flour into creamed mixture alternately with milk. Spoon mixture into moulds until two-thirds full, with a gap for topping. 4 TOPPING In a small bowl, mix butter and honey together. Stir in pineapple.…

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Take 5 (Digital) - 1 Issue, TAK2504

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