Before I tell you about today's blogging adventure I want to thank all the kind people who have left such beautiful comments for me. Thank you for posting such supporting and inspiring words on my very new blog and most importantly, thank you for encouraging me.So, on to today's adventure. I am participating in my first Foodie Friday Link Up!
This is where bloggers link to a stunning blog called Designs by Gollum to see lots of foodie creations.
Today I had a little private tea party at my coffee table. I sat down to a hot cup of Irish Breakfast tea and cake. Here is my recipe for Pineapple and Cranberry Coconut Cake.
Tea always tastes better in a china cup.....
Here is the recipe:
- 1 cup white self-raising flour
- 1 cup wholemeal self-raising flour
- 1 cup caster sugar
- 1 cup desiccated coconut
- 3 eggs, lightly beaten
- ½ a sweet pineapple, chopped
- ½ cup cranberries (I used stewed)
- ½ cup cranberry juice
- 150g butter, melted
- Dusting of powdered sugar and cream/vanilla ice-cream for serving
1. Grease and line base of round cake tin (9inch or 22cm) with baking paper.
2. Combine flour, sugar and coconut in a large bowl. Add eggs, pineapple, cranberries, juice and butter. Stir to combine. Pour mixture into prepared pan.
3. Cook in a moderately hot oven (180C/350F fan forced) for about 1 hour, or until a skewer comes out clean when inserted into centre of cake. Cover cake lightly with foil if the top starts to over-brown. Stand in pan for 5 minutes before turning out onto a wire rack to cool.
4. Decorate cake with dusting of sifted powdered sugar. Serve cake warm or cold, cut into wedges with whipped cream or ice cream.
Is it yummy?
If you want to find some more yummy recipes and ideas please click HERE.
Have a lovely weekend and happy cooking.
Natasha in Oz
Natasha in Oz