Pineapple And Cream Bundt Cake

• 375 g butter, plus extra to grease
• 2 tsp vanilla extract
• Pinch None salt
• 7 None medium eggs
• 425 g plain flour, plus extra to dust
• 1 tsp baking powder
• 60 ml milk
• 200 g double cream
• None None Grated coconut, icing sugar and chocolate hearts, to decorate

1. Preheat the oven to 325u0b0F. Grease a decorative Bundt pan with butter and dust with flour.
2. In a bowl, beat the butter, vanilla extract and salt together until light and creamy. Stir in the eggs one at a time. Mix the flour and baking powder together, then add to the butter mixture gradually, alternating with milk. Fold in the pineapple.
3. Transfer the mixture to the pan and smooth out. Bake for 60-70 mins or until golden and a skewer inserted into the center comes out clean. Remove from the oven and allow to cool for 15 mins. Turn out the cake onto a wire rack and allow to cool for at least 3 hours.
4. Whip the cream and 1 tsp vanilla extract until very stiff. Transfer to a piping bag with a star-shaped tip. Pipe cream around the cake and decorate as desired. Sprinkle with coconut, chocolate hearts and powdered sugar. Serve.

butter, vanilla, salt, eggs, flour, baking powder, milk, double cream, coconut

Taken from recipes-plus.com/api/v2.0/recipes/16211 (may not work)