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Hawaiian Macadamia Cake

Hawaiian Macadamia Cake

3 cups (375g) self-raising flour
1 teaspoon ground cinnamon
1 1/2 cups (185g) caster sugar
1 cup (90g) desiccated coconut
5 eggs, lightly beaten
440g (14oz) can crushed pineapple in syrup
1 1/2 cups (375ml) vegetable oil
3/4 cup (100g) macadamia nuts, chopped

Preheat oven to 180 degrees C/350 deg F/Gas 4. Lightly grease a 23cm (9 inch) round deep cake tin. Line the base and side with two sheets of baking paper, cutting it to make a collar that sits 2-3 cm above the side of the tin. Sift the flour and cinnamon into a bowl, add the sugar and coconut and stir to combine. Add the eggs, pineapple and oil and mix well. Stir in the macadamia nuts.
Spoon the mixture into the prepared tin and level the surface. Bake for 1 hour 15 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Cover the cake with oil if it browns too much. Leave in the tin for 30 minutes before turning out onto a wire rack to cool completely.

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