So, a while back I showed you how to make Pineapple and Coconut Curd. A lot of you really loved it but some of you spotted the intriguing looking baked goods hiding at the pack of the image. Some of you wanted the recipe, so here it is!
This is a great ‘whack it in the oven and forget it’ recipe. When cooked, it requires no decoration at all and provides a deliciously gooey-centred treat with great flavour. Best of all, it has a ripple of cream cheese running through it which makes it extra yummy.
You could use any kind of curd for this you like! Just substitute a couple of extra tbsp flour for the coconut if you want to remove it. I’m thinking lime and coconut would be amazing, as would lemon and blueberry… Let your imagination run wild and create a real treat for you and your friends.
Pineapple and Coconut Cheesecake Slices
The perfect ‘bake it and forget’ traybake. Soft, gooey and really moreish. Great for afternoon tea or even a bake sale!
- 200g full fat cream cheese
- 3tbsp caster sugar
- 4 medium eggs
- 175g baking spread
- 175g caster sugar
- 200g self-raising flour
- 50g dessicated coconut
- 1 tin pineapple chunks, drained
- 250ml jar jar pineapple and coconut curd
- A little extra dessicated coconut, to top
1. Preheat oven to 180C. 2. Beat the cream cheese, 3tbsp caster sugar and 1 egg together until smooth. The mixture will be quite liquid. Don’t panic! 3. In a separate bowl, mix the remaining eggs, spread, sugar, flour and coconut together until completely combined. 4. Grease and flour or line a 28 x 18cm or similar sized baking tray. Spread half of the cake mixture in the bottom of the tin, then swirl through half of the cream cheese mixture, half of the curd and top with half of the pineapple chunks. 5. Top this mixture with the remaining cake, then again swirl through the remaining cream cheese mix, curd and pineapple chunks. Top with a sprinkle of dessicated coconut. At this point, the mix will look like a sloppy, gloopy, unmixed mess. DON’T PANIC. It will all turn out delicious in the end. I promise. 6. Bake in the preheated oven for around 45 minutes until risen and just firm to the touch. Don’t over-bake or you’ll lose the gooey centre that makes these slices extra special. 7. Leave in the tin to cool completely then remove, cut into slices and enjoy!
DetailsPrep time: Cook time: Total time: Yield: One Large Tray (Around 12 Slices)