Sticky Pineapple Cake With Caramel Sauce - cooking recipe

Ingredients

1 (14 oz) can crushed pineapple in natural juice, drained
3/4 tsp baking soda
3/4 cup firmly packed dark brown sugar
1 cup self-raising flour
1/4 cup shredded coconut
4 tbsp butter, melted
2 large eggs, beaten lightly
1/3 cup coconut cream
None None fresh coconut, to serve
-1 None Caramel sauce
1 cup dark brown sugar
7 tbsp butter, chopped
3/4 cup coconut cream
1/2 cup cream

Preparation

Preheat oven to 350\u00b0F. Grease a deep 8 inch cake pan and line the base with parchment paper.
Combine pineapple, baking soda, brown sugar, flour and coconut in a large bowl. Combine the butter, eggs and coconut cream and gradually add to the flour mixture . Pour into the prepared pan.
Bake 40 minutes. Let cake rest for 5 minutes, before turning onto a serving plate.
To make sauce: combine brown sugar, butter and both creams in a medium saucepan. Stir over heat, until butter is melted. Bring to a boil. Simmer, stirring, 2 minutes.
Serve the cake warm with hot caramel sauce and shaved coconut.