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| Main ingredients | Pineapple jam, Fresh pineapple, Butter, Castor sugar, Refined flour, Baking powder, Baking soda, Salt, Coconut milk, Vinegar, Desiccated coconut |
| Cuisine | Fusion |
| Course | Dessert |
| Prep time | 15-20 minutes |
| Cook time | 30-35 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ⅓ cup pineapple jam
- Chopped fresh pineapple to sprinkle
- ¾ cup butter
- 1 cup castor sugar
- 1½ cups refined flour (maida)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- A pinch of salt
- ¼ cup coconut milk
- A dash of vinegar
- Crumble
- ¼ cup cold butter
- ¾ cup desiccated coconut
- 2 tablespoons castor sugar
- ¼ cup refined flour
Method
- Preheat oven to 180ºC.
- Take butter in a bowl and beat it with an electric hand blender till light. Add castor sugar and beat till light and fluffy.
- Sift refined flour, baking powder, baking soda and salt directly into the bowl and mix gently with a spatula.
- Add coconut milk and vinegar and mix well.
- Transfer the mixture into a greased and lined baking tin and spread evenly pressing while you do so.
- Keep the tin in the preheated oven and bake for 20 minutes.
- Take cold butter in another bowl, add desiccated coconut, castor sugar and refined flour and rub with your fingertips till the mixture resembles breadcrumbs.
- Bring the cake tin out of the oven and spread pineapple jam evenly over it. Sprinkle pineapple pieces and the crumble mixture all over the surface and press lightly.
- Keep the tin back in the preheated oven and bake for 10-15 minutes. Allow to cool completely.
- Demould, cut into squares, transfer the pieces on a serving platter and serve.
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