This recipe is absolutely amazing! On these wintery days it's nice to have something a bit tropical-ly. Our good friends in Jiggi, Northern NSW made this when we were there last and made with farm fresh eggs it rocked our world.
3 Cups SR Flour
1 tsp cinnamon
1 1/2 cups caster sugar
1 cup dessicated coconut
5 eggs, lightly beaten
440g tin crushed pineapple in syrup
1 1/2 cups vegetable oil
2/3 cups macxadamia nuts, chopped
Lemon cream cheese icing
1/4 cup cream cheese, softened
1 tablespoon lemon juice
1 1/2 cups icing sugar, sifted
Preheat oven to 180 degrees (350/gas 4). Grease a 23cm round tin. Line
the base and side with two sheets of baking paper, cutting it to sit 2-3 cm above the side of the tin
Sift the flour and cinnamon into a large bowl, add the sugar and coconut and stir to combine. Add the eggs, pineapple and oil and mix well. stir in macadamia nuts.
Spoon the mix into the prepared tin and level the surface. Bake for 1hr 15mins or until firm. cover with foil if it browns too much on top. Leave in the tin for 30 mins before turning out onto a wire rack.
To make the lemon cream cheese icing, beat the cream cheese and butter in a sml bowl. Add the lemon juice and icing sugar and beat until smooth. Spread over the cooled cake. Serves 10-12 (or 4 it's VERY moorish!!)
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