food for thought

by michelle

Posts Tagged ‘pineapple

coconut and pineapple upside down cake

leave a comment »

Wonderfully caramelised ripe pineapple crowns this coconut cake.

Preheat your oven to 175ºC (350ºF) and grease a 20cm (8″) round, deep-sided cake tin. Peel and slice half a very ripe pineapple into thin slices. Heat 2 tablespoons of butter and 1 tablespoon of sugar in a large pan over medium-high heat and cook the pineapple slices for 3 minutes on each side or until lightly caramelised. Arrange them in the base of the prepared cake tin, overlapping them so no gap remains. In a bowl beat 200g (7 oz) of butter and 150g (5¼ oz) of sugar until fluffy and pale. Beat in 3 eggs, one at a time, then add 200g (7 oz) of plain flour, 2 teaspoons of baking powder, 45g (1½ oz) of desiccated coconut, 1 cup of milk, 1 tablespoon of lemon juice and ½ a teaspoon of vanilla extract. Mix to combine well. Spoon the mixture into the cake tin over the pineapple and bake for 50 minutes or until the cake tests clean. Cool in the tin before turning out.

* Adapted from a Jill Dupleix recipe on


Written by michelle picker

August 13, 2017 at 5:25 am

flourless pineapple ginger coconut cake

leave a comment »

A truly tropical combination.

To make this cake you will need 200g dried pineapple, ½ cup palm sugar, 1 tablespoon grated fresh ginger, 2 cups almond meal, 2 cups dessicated coconut, 5 large eggs, ½ cup light sour cream, 2 teaspoons of baking powder and 1 teaspoon ground ginger. Boil the pineapple, grated fresh ginger and palm sugar in 1 cup of water until soft, adding water when necessary. When the pineapple is cooked there should be hardly any liquid left. Allow to cool. Preheat the oven to 180C (350F). Combine everything in a food processor and process until reasonably smooth. Place in a prepared cake tin and bake for 45 minutes or until the cake tests clean. The cake will be quite solid and moist.

Written by michelle picker

April 27, 2012 at 3:41 pm


leave a comment »

This traditional Malaysian salad is a refreshing accompaniment for a spicy barbeque.

From your Asian grocer buy a jar of rojak sauce (made in Malaysia), a packet of bean-curd puffs (deep-fried squares of tofu) and either a Chinese turnip or a daikon radish. The other ingredients in this salad are green apple, pineapple, cucumber and peanuts. First crisp up the beancurd puffs in the oven or a dry fry-pan. When cooled, slice each one into thin slices. To this add 1 large green apple, ½ a small pineapple, 1 small cucmber and a turnip or ½ a radish cut into similarly sized pieces. Now dress the salad with 2-3 tablespoons of Rojak sauce (or more to taste). Lastly add ¼ of a cup of roughly chopped peanuts.

Written by michelle picker

February 19, 2012 at 2:51 pm