225g unsalted butter, at room temperature, plus a little extra to grease the tins
1 cup all-purpose flour, plus a little extra for the tins
1 cup cornmeal
2 tablespoons baking powder
1 teaspoon salt
125g fine desiccated coconut
¾ cup sugar
4 eggs
250g very ripe fresh pineapple, roughly chopped
caramel sauce, to serve (see recipe)
CARAMEL SAUCE makes 2 cups / cooking 10 mins
250g sugar
100g butter
130ml cream
1¼ teaspoons salt

View the recipe collection here


2.Heat the oven to 160°C.
3.Butter and flour 8 mini bundt pans (or you can use baking spray and a 23cm glass dish works just as well).
4.In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and desiccated coconut.
5.In a mixer, cream the butter and sugar for about 2-3 minutes on medium speed or until it changes from yellow to beige.
6.While the mixer is running, add the eggs one at a time, beating well after each addition.
7.Add the pineapple and mix to blend. With the mixer on a low speed, add the dry ingredients and mix until well blended.
8.Pour the batter into the prepared pans and bake until they are golden brown around the edges and a cake tester stuck in the middle comes out clean, about 1 hour.
10.Put the sugar in a pan over a medium heat.
11.Stir constantly with a wooden spoon until all the sugar is dissolved and it melts completely into an amber-coloured liquid.
12.Add the butter and whisk constantly until fully combined with the sugar, about 2-3 minutes.
13.Slowly pour in the cream, whisk it in and let it boil for 45 seconds without stirring.
14.Take off the heat, add the salt and whisk.
15.Let the caramel sauce cool to room temperature.
16.Pour over the coconut bread.
17.Any leftovers can be stored in the fridge for 3-5 days.

Recipes & food styling Henry Onesemo / Photography Manja Wachsmuth