Pineapple, Coconut and Lime Cake

Preheat the oven to 170°C fan forced. Chop pineapple pieces, and reserve 100g.

Grease a 23cm round springform cake pan and line the bottom with baking paper.

Beat the sugar, butter and evoo together in a mixing bowl until light and creamy. Add the egg yolks and beat until thoroughly mixed. Mix in the chopped pineapple, lime juice and half of the zest.

Add the coconut, then sift in the flour and baking powder and mix well until combined. Beat the egg whites with a pinch of salt until soft peaks are formed.

Fold in the egg white through the cake batter ⅓ at a time until just incorporated. Pour the mixture into the prepared cake tin.

Place the cake tin in the oven and bake for 35 minutes until the top of the cake is browned and firm to the touch.

Make the glaze by combining the reserved 100ml pineapple juice and the remaining crushed pineapple and lime zest. Microwave on high for two minutes.

Pour over the cake while still hot and still in the cake pan.

Allow the cake to cool and then remove from the cake pan. Drizzle extra virgin olive oil over the cake. Dust with desiccated coconut and icing sugar if preferred.