Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 55 minutes
Ingredients (for 12 people) :
-6 tablespoons golden syrup, warmedMethod: Start by preheating your oven to 160°C, 325°F or gas mark 3. Grease and line an 20cm (8 inch) sandwich tin.
-1 tablespoon rum (optional)
-3 canned pineapple rings, drained and chopped
-2 bananas, sliced
-55g shredded coconut
-115g Stork alternative to butter and margarine
-115g caster sugar
-2 medium eggs
-115g self-raising flour
-1 tsp baking powder
Pour half of the golden syrup and rum into the tin. Pop the pineapple rings, banana slices and coconut on top.
Sift the flour and baking powder into a mixing bowl, add the remaining ingredients and beat together with a wooden spoon.
Spoon the mixture into the tin and spread evenly until the fruit is covered. Stick it in the oven for 45 – 55 minutes.
Turn the cake out and remove the paper lining. Serve hot or cold with the remaining syrup, a cup of tea or maybe a Caribbean cocktail.