Coconut-Pineapple Cake

Thank you very much Florence dear who baked me this beautiful cake and then shared her wonderful recipe with me .... 

Ingredients:

180g butter, softened
180g caster sugar
250g self-raising flour
pinch of salt
4 eggs
1 tsp vanilla extract
1/2 cup grated coconut (fresh or frozen)  **
50ml sour cream **
50 ml fresh milk
3 tbsp crushed pineapple

Since I don't have any fresh or frozen grated coconut and sour cream, I tweaked the recipe a little -

1/2 cup dessicated coconut **
100ml natural yoghurt  **

• Preheat oven to moderate (about 160 degrees C).  Grease a 19cm round pan; line base with baking paper.
• Sift flour together with salt.  Set aside.
• Beat butter with an electric mixer for about a minute and gradually add in sugar.  Beat until light and fluffy.
• Add in eggs, one at a time, beating until just combined between additions. Then add in vanilla extract.
• Fold in flour and dessicated coconut, alternately with the yoghurt and milk,  beginning and ending with flour.  Stir in pineapple.
• Pour batter into the prepared pan.
• Bake for about 55 minutes or until a wooden skewer comes out clean when inserted into the centre of the cake.
• Leave the cake in the pan for 10 minutes before turning onto a wire rack to cool.
• Once cake is cool, spread frosting over the cake and sprinkle with toasted dessicated coconut on top.

Frosting:

1 cup thickened cream
5 tbsp icing sugar
2 tbsp lemon juice 
red food colouring (optional)
2 tbsp dessicated coconut (lightly toasted)

• Beat cream and sugar until stiff peak forms.  Then add in lemon juice.  Beat to combine.
• Spread whipped cream onto cake and sprinkle toasted dessicated coconut over the top.