| Main elements | 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 splash of vinegar
- Crumble
- ¼ cup chilly 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 electrical hand blender until mild. Add castor sugar and beat until mild and fluffy.
- Sift refined flour, baking powder, baking soda and salt immediately into the bowl and blend gently with a spatula.
- Add coconut milk and vinegar and blend nicely.
- Transfer the combination right into a greased and lined baking tin and unfold evenly urgent whilst you achieve this.
- Keep the tin within the preheated oven and bake for 20 minutes.
- Take chilly butter in one other bowl, add desiccated coconut, castor sugar and refined flour and rub along with your fingertips until the combination resembles breadcrumbs.
- Bring the cake tin out of the oven and unfold pineapple jam evenly over it. Sprinkle pineapple items and the crumble combination everywhere in the floor and press calmly.
- Keep the tin again within the preheated oven and bake for 10-Quarter-hour. Allow to chill fully.
- Demould, minimize into squares, switch the items on a serving platter and serve.
