Preheat oven 180°C/350°F/Gas 4. Grease and line a Swiss Roll Tin 28cm x 18cm (11" x 7").
Place eggs, oil and pineapple into a mixing bowl and beat together.
Add flour, sugar and sieved bread soda and mix until well blended.
Finally stir in the coconut and walnuts.
Transfer to the tin and bake for 30 to 35 minutes or until golden brown in colour. When removed from oven, allow to sit in tin for 5 minutes, then transfer to a wire tray to cool.
When cold cover with topping, if used, and cut into squares.
To make topping
Beat together the butter, cream cheese and sieved icing sugar.
Behind Every Bake
Pineapple & Coconut Traybake
CATEGORY: Weekly Recipe
COOK TIME: 35 mins
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What you need:
225g/8oz Odlums Cream Plain Flour
175g/6oz Sugar
Pinch of Bread Soda
2 Eggs
2 tablespoons Oil
1 x tin (432g) Crushed Pineapples (drained)
225g/8oz Desiccated Coconut
100g packet Chopped Walnuts
Topping (optional)
50g/2oz Butter
225g/8oz Cream Cheese
350g/12oz Icing Sugar
How to:
Preheat oven 180°C/350°F/Gas 4. Grease and line a Swiss Roll Tin 28cm x 18cm (11" x 7").
Place eggs, oil and pineapple into a mixing bowl and beat together.
Add flour, sugar and sieved bread soda and mix until well blended.
Finally stir in the coconut and walnuts.
Transfer to the tin and bake for 30 to 35 minutes or until golden brown in colour. When removed from oven, allow to sit in tin for 5 minutes, then transfer to a wire tray to cool.
When cold cover with topping, if used, and cut into squares.
To make topping
Beat together the butter, cream cheese and sieved icing sugar.
