Pina colada cake

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Bert has a new thing of telling me his secrets, accompanied by the whisper, ‘this is top, top secret’. I obviously can’t reveal any here, but I’m really enjoying hearing them. Some are a long way from being news to me, but others are genuinely surprising – a wonderful reminder that we never really know anyone as well as we think we do.

I’ve had to repay him with my own secrets (one secret buys one secret), and I didn’t think I really had any, but it’s amazing what you can rustle up if you have to – and how therapeutic it is to share it.

Yes, I like Pina Coladas, and getting caught in the rain. I’m not much into health food, I am into champagne. I’m not that into yoga and I have half a brain.

None of those are my real secrets.

Makes one 20cm cake which lasted us about an hour

40g soft brown sugar

150g pineapple chunks

115g butter

115g golden caster sugar

2 eggs

1/2 teaspoon ground cinnamon

100g dessicated coconut

4 tablespoons coconut milk (I’ll make chicken and mushroom biryani with the rest) (probably)

225g self-raising flour

Preheat the oven to 140 fan. Grease a 20cm round tin well, then sprinkle in the brown sugar and layer in the pineapple. Add a bit more pineapple if you like things pineapple-y.

Beat the sugar and butter together till really light and fluffy then add the eggs, cinnamon (a Smitten Kitchen recipe got me into the idea of cinnamon in coconut cakes – it gives it a toasty, mellow nuttiness), coconut and coconut milk. Finally stir in the flour, just until you can’t see it, and spoon the mixture on top of the pineapples. Smooth over and bake for about 45-50 minutes, till golden and springy.

Obviously turn upside down to serve. Perhaps with champagne.

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