Pineapple & Lime Cake


1 min read

Cream Cheese Icing:
    140 gr Anchor Unsalted Butter, melted
    270 gr Coconut sugar
    150 gr Egg
    250 gr Crushed pineapple 
    5 gr Vanilla essence
    3 gr Lime zest, fine
    150 gr Plain flour
    80 gr Wholemeal flour
    20 gr Desiccated coconut
    5 gr Salt
    5 gr Baking powder
    5 gr Cinnamon
Cream Cheese Icing:
    150 gr Anchor Cream Cheese
    470 gr Icing sugar
    1 gr Lime zest, fine
    25 gr Lime juice
Cream Cheese Icing:
  1. Mix the egg, pineapple, vanilla, melted butter, sugar and zest together until combined.
  2. Blend the dry ingredients together and the add to the wet ingredients and blend together.
  3. Pour into prepared cake tins and bake at 170°C.
Caramel Filling:
  1. Soften the cream cheese and then add the icing sugar, zest and juice and blend until smooth.
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