Elianne Cake

PREP TIME: 20 mins COOKING TIME: 35 mins SERVES 8-10

1 3/4 cups (265g) self-raising flour + extra to dust 1 cup (220g) Bundaberg caster sugar pinch salt 440g can crushed pineapple 3 egg yolks 1/ cup (80ml) vegetable oil 3 1 tsp vanilla essence 5 egg whites 1/ tsp cream of tartar 4 1 1/2 cups (225g) Bundaberg icing sugar 2 tbsp shredded coconut, toasted

1. Preheat the oven to 180C (160C fan-forced). Grease and lightly flour a 23cm fluted ring tin, shaking out the excess flour, and cut a 4 cm wide ring of non-stick baking paper to sit in the base of the tin. 2. Sift the flour, sugar and salt into a large mixing bowl and make a well in the centre. Strain 3 tbsp juice from the pineapple and set aside. Whisk the remaining pineapple, egg yolks, oil and vanilla together with a fork. Gradually add to the dry ingredients, stirring gently. 3. Using electric beaters, beat the egg whites and cream of tartar until stiff peaks form. Gently fold into the pineapple mixture. Spoon the batter into the tin, and bake for 35 minutes, or until springy to a gentle touch. Leave in the tin for 5 minutes, then carefully slide a knife down the sides and centre of the cake tin to loosen. Turn out onto a wire rack, remove paper and cool completely. 4. Sift the icing sugar into a bowl, and mix in the reserved pineapple juice. Drizzle over the cooled cake, and sprinkle with coconut.

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