Sticky Pineapple Cake With Caramel Sauce

• 1 (14 oz) can crushed pineapple in natural juice, drained
• 3/4 tsp baking soda
• 3/4 cup firmly packed dark brown sugar
• 1 cup self-raising flour
• 1/4 cup shredded coconut
• 4 tbsp butter, melted
• 2 large eggs, beaten lightly
• 1/3 cup coconut cream
• None None fresh coconut, to serve
• -1 None Caramel sauce
• 1 cup dark brown sugar
• 7 tbsp butter, chopped
• 3/4 cup coconut cream
• 1/2 cup cream

1. Preheat oven to 350u0b0F. Grease a deep 8 inch cake pan and line the base with parchment paper.
2. Combine pineapple, baking soda, brown sugar, flour and coconut in a large bowl. Combine the butter, eggs and coconut cream and gradually add to the flour mixture . Pour into the prepared pan.
3. Bake 40 minutes. Let cake rest for 5 minutes, before turning onto a serving plate.
4. To make sauce: combine brown sugar, butter and both creams in a medium saucepan. Stir over heat, until butter is melted. Bring to a boil. Simmer, stirring, 2 minutes.
5. Serve the cake warm with hot caramel sauce and shaved coconut.

pineapple, baking soda, brown sugar, flour, shredded coconut, butter, eggs, coconut cream, fresh coconut, caramel sauce, brown sugar, butter, coconut cream, cream

Taken from recipes-plus.com/api/v2.0/recipes/22413 (may not work)