This upgraded version of the classic retro dessert is well worth the effort. It’s important before making this that you chill the coconut cream in the fridge overnight to help it set – just pop the tin in the fridge overnight, and you’re good to go.
Marks & Spencer
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55MIN
Total time
Ingredients
Servings
4
For the almond brittle
100 g
caster sugar
1 tbsp
M&S smooth almond butter
50 g
pistachios
50 g
dried cranberries
For the cake
45 g
M&S Remarksable Value unsalted British butter, softened
plus extra for greasing
1 tin
(227 g)
(227 g)
pineapple slices in juice
3 tbsp
M&S rich dark rum
3 tbsp
soft dark brown sugar
4
glacé cherries
120 g
caster sugar
125 g
M&S Remarksable Value plain flour
1 pinch
baking powder
1/2 pinch
bicarbonate of soda
70 ml
Plant Kitchen soya drink
3 tbsp
olive oil
For the whipped coconut cream
200 ml
coconut cream, chilled
50 g
icing sugar
Nutrition per serving
Calories
869kcal
Fat
29.3 g
Saturates
8.8 g
Sugars
107.0 g
Salt
41.4 mg
