Caribbean Halo

Who doesn't love a piece of delicious and moist cake? We made this cake yesterday and it turned out a super hit. It is absolutely divine and heavenly. We used fresh coconut, which made it even better tasting and obviously that wee bit of booze just gives it that kick. We named it Caribbean Halo for obvious reasons, sweet banana, exotic pineapple, fragrant coconut, rum turn this cake into a tempting delight. You will need...

• 280g [2 cups] plain flour
• 100g [½ cup] caster sugar
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 banana
• 400g can pineapple cubes in own juice (weight including juice)
• 1 cup fresh coconut flesh, chopped or 2 tbsp desiccated coconut
• 1 tbsp raisins
• 1 tot rum or brandy

1. Preheat the oven to 190°C.
2. In a blender or food processor, blend the banana, rum or brandy, pineapple with juice and coconut for about 20-30 seconds until the coconut pieces get smaller. If using desiccated coconut you can omit the use of a blender and use a masher to mash everything instead.
3. In a large bowl sift the flour, add the sugar, baking powder and bicarbonate of soda and mix them with a wooden spoon. Add the fruit mixture and raisins to the bowl and mix well until all the ingredients are well incorporated.
4. Pour into a well greased Bundt pan and bake into the preheated oven for 35 minutes.
5. Take out of the oven and let the cake rest in the tin for 15 minutes and then turn onto a cooling rack.

Enjoy!!

R&A