Hawaiian pineapple pudding cake
- 1 large pineapple
- 250g unsalted butter, softened
- 250g golden caster sugar
- 4 eggs, beaten
- 250g self-raising flour
- 200g can pineapple chunks in fruit juice
- 200g Asda Creamy Original Soft Cheese
- 100ml whipping cream
- 2tbsp icing sugar
- 1tsp vanilla extract
- 50g desiccated coconut
Preheat the oven to 140C/120C Fan/Gas 1.
To make the pineapple flowers, slice the top and bottom off the pineapple and cut off the rind. Using a small melon baller or a knife, cut out any dark eyes from the pineapple.
Thinly slice the pineapple using a mandoline or sharp knife. Lay out on baking trays lined with baking paper.
Bake for 30 mins until the tops have dried. Flip and cook for 30 mins. Take out of oven, allow to cool for 10 mins.
Put the pineapple slices into a muffin tin to help curve the edges and allow to cool fully before using.
To make the cake, increase the oven temperature to 180C/160C Fan/Gas 4. Grease and line a 20cm square tin with baking paper.
In a large bowl, beat together the butter, caster sugar, eggs and flour until pale, fluffy and well combined.
Drain the pineapple chunks, reserving the juice, and stir through the batter. Spoon into the tin, smooth the top and bake in for 25-30 mins until risen, golden and a knife comes out cleanly when inserted in the centre.
Remove from the oven and, using a wooden spoon handle, make random holes in the cake. Pour 100ml of the reserved pineapple juice evenly over the cake. Leave to cool fully.
Whisk together the soft cheese, whipping cream, icing sugar and vanilla until light and fluffy.
Remove the cake from the tin, discard the baking paper and spread over the icing. Top with a sprinkle of coconut and the pineapple flowers.