Pineapple Cyclone Cake
Ingredients
Cake Batter
- 1 1/2 Cups Caster Sugar
- 2 Free range eggs
- 2 Cups Plain flour
- 2 Cups Chopped pineapple and its juice
- 1 Tsp Bicarb soda
Streusel Topping
- 1 Cup Chopped pecans
- 1/4 Cup Packed brown sugar
Coconut Caramel Icing
- 250 g Unsalted butter
- 1 1/2 Cups Shredded coconut
- 3/4 Cup Packed brown sugar
- 1/2 Cup Evaporated milk
- Pinch of salt
Lime Creme Fraiche
- 2 Tubs Creme fraiche
- Zest of 2 limes
Instructions
- Preheat your Ziggy BBQ to 180-200 degrees and line a square brownie tray with baking paper and spray oil (if using an oven, just preheat to 180 degrees fan forced)
- In a large bowl, mix together caster sugar, eggs, pineapple juice, bicarb soda and flour with a wooden spoon
- Pour into baking dish
- In a small bowl, combine brown sugar and pecans – sprinkle over batter
- Place into BBQ on the baking accessory plate for 45-60 minutes – if on the BBQ check it and turn it every 20mins
- While the cake is cooking – combine icing ingredients in a saucepan and boil for 4 minutes
- Once the cake is cooked in the middle, remove from heat and poke some holes in it with a knife and spoon over the warm icing while it's all hot
- To serve – mix together the creme fraiche and lime zest
Tried this recipe?Let us know how it was!
So easy and a total crowd pleaser!