Baby Pineapple and Coconut Tea Cakes

Difficulty: Medium

Makes 4

I know how much you guys dig desserts so I decided to put my baking cap on and whip up a delightful tea cake. You can make one big one if you want to but these little ones definitely make a big impression. Serve as an afternoon or morning tea, this fluffy yet moist cake is sure to be a hit amongst your friends and family.

Ingredients

  • 2 teaspoons egg replacer
  • 2 tablespoons water
  • 1/3 cup canola oil
  • 1 1/4 cups soy milk
  • 1/2 teaspoon salt
  • 3/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup desiccated coconut
  • 2 cups self raising flour
  • 1 can Soyatoo Soy Whip
  • 1 cup pineapple pieces
  • 1/4 cup icing sugar

Method

  1. Preheat oven to 180°C and grease 4 individual springform tins.
  2. In a small bowl mix together the egg replacer and water with a fork. Set aside.
  3. In a large bowl, combine soy milk, canola oil, salt, sugar and vanilla extract before adding the egg replacer mixture.
  4. Mix in the coconut before gradually sifting in the flour. Stir well until a smooth batter is formed.
  5. Evenly fill the baking tins and bake in the oven for about 25 minutes or lightly browned. You should be able to stick a skewer in and have it come out clean.
  6. Allow to cool completely before carefully cutting the cake in half horizontally.
  7. Spray the cream onto the bottom half of the cake before carefully placing some pineapple pieces on top.
  8. Carefully pop the lid of the cake on top.
  9. Sift some icing sugar onto the top of the cake before serving.

Chelsey

3 comments on “Baby Pineapple and Coconut Tea Cakes

  1. Stéphanie on said:

    Oh my. I know someone that will be eating sugar tomorrow. <–

  2. Stéphanie on said:

    I did, and I ate them all within 1 hour. Wish I was kidding, but I’m not. Blaming you, Chelsey (for the happiness of my taste buds).

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