Makes 2 humongous ones
1 cup self-rising flour
1 large egg
3/4 cup fresh cream
1/4 cup vegetable oil
1/4 cup white sugar
1 cup fresh pineapple, chopped in big chunks
1/2 cup desiccated coconut
Pinch salt
2 teaspoons pineapple essence
1 teaspoon coconut essence
Extra coconut & sugar for top
Preheat oven to 200 oC. Spray 2 porridge bowls! (I’ve placed mine on a baking sheet.) Mix everything together (EXCEPT THE extra coconut & sugar) – spoon into the 2 bowls, top with the sugar & coconut and bake for 40 minutes (or till test skewer comes out clean).
Recipe and photo: Alma Pretorius
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