Name: Ginger, coconut and pineapple slice
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 30
Ingredients: 220 gram softened butter; 3/4 cup caster sugar; 3 eggs; 2 tablespoon ginger, peeled, gated; 1 teaspoon vanilla extract; 1 1/4 cup self-raising flour; 1/2 cup plain flour; 1/4 cup lime juice; icing sugar, for dusting; Port cherries; 250 gram pitted (see tip) cherries; 1/3 cup caster sugar; 1/3 cup port wine

Ginger, coconut and pineapple slice

This sweet and indulgent coconut and pineapple slice from Woman's Day is sure to please family and friends with its surprising blend of flavours when enjoyed with a hot cup of tea.

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Serves 30

Prep

25M

Cook

30M

Total

55M

Ingredients

220 gram softened butter

3/4 cup caster sugar

3 eggs

2 tablespoon ginger, peeled, gated

1 teaspoon vanilla extract

1 1/4 cup self-raising flour

1/2 cup plain flour

1/4 cup lime juice

icing sugar, for dusting

Port cherries

250 gram pitted (see tip) cherries

1/3 cup caster sugar

1/3 cup port wine

Method

1.Preheat oven to moderate, 180°C. Lightly grease and line a 22cm round, spring form cake pan with baking paper.

2.In a large bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs one at a time, beating well after each addition. Beat in ginger and vanilla.

3.Sift combined flours into a bowl. Fold into butter mixture with lime juice. Spoon mixture into pan, smoothing surface.

4.Bake 50-55 minutes, until cooked when tested (see tip).

5.Turn out onto a wire rack to cool completely.

6.PORT CHERRIES: In a small saucepan, combine cherries, sugar and wine. Cook on low 10 minutes, stirring often, until cherries soften slightly and syrup thickens.

7.Dust cool cake with icing sugar. Serve in slices with port cherries and syrup.

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