Pineapple Cocktail Cake
Ingredients:
2 C. All purpose flour
2 tsp. Baking powder
1/2 tsp. Baking soda
1 tsp. Dry ginger
1 tsp. Cinnamon
1 C. Light cream or milk
3 Eggs, beaten
1 C. Granulated sugar
1 C. Crushed pineapple, drained
Juice of 3 Limes
Juice and zest of 1 Lemon
Juice and pulp of 1 Mandarin orange, seeded
1 C. Short strand coconut
Directions:
1. Preheat oven to 350 degrees Fahrenheit
2. Grease and flour a 13" by 9" by 2" baking pan. Set aside
3. Ream juice and zest from limes and lemon
4. Measure out crushed pineapple and mix with lemon and limes with juice and zest
5. Peel Mandarin orange and break into segments. Place segments into food processor and pulse to a fine puree
6. Mix all fruit puree and juice together in a medium size bowl
7. Beat eggs together in a bowl until light and frothy
8. In a large bowl mix cream, sugar and eggs together mixing until light and fluffy
9. Add coconut and fruit puree to mixture and fold mixture gently until just combined
10. Mix in dry ingredients and blend all ingredients together until all the flour is absorbed into the batter
11. Pour batter into prepared cake pan and bake for 35 to 40 minutes or until cake tester comes out clean when inserted in the centre of the cake.
12. Remove from oven and allow to cool before storing in a container
Servings: 15 squares
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